Grilled Chicken Salad with Strawberries and Avocado

This grilled chicken salad recipe with strawberries, avocado, spinach, and romaine lettuce is topped with a sweet poppy seed dressing for summer meal.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 619 Calories

Ingredients

• 2 teaspoons white sugar
• 2 tablespoons honey
• 3 tablespoons teriyaki sauce
• 2 cups torn romaine lettuce
• 2 medium boneless chicken breasts
• 2 cups baby spinach, torn into bite-sized pieces
• 2 cups hulled and sliced strawberries
• 1 ripe but firm avocado, pitted and sliced into bite-sized pieces
• 0.5 teaspoon salt
• 0.25 cup cider vinegar
• 0.5 cup olive oil
• 0.5 teaspoon ground dry mustard
• 0.25 cup Italian-style salad dressing
• 1.5 teaspoons poppy seeds
• 0.5 cup toasted pecans
• 0.5 teaspoon grated onion

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Remove chicken from marinade and shake off excess. Discard remaining marinade.

Step 3

Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender; blend until smooth. Transfer dressing to a bowl or jar; cover and refrigerate before serving, at least 1 hour.

Step 4

Meanwhile, combine Italian dressing and teriyaki sauce in a glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap. Marinate in the refrigerator before grilling, 30 to 60 minutes.

Step 5

Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cool about 10 minutes; cut into bite-sized pieces.

Step 6

Toss chicken, spinach, and romaine lettuce together in a large bowl; gently stir in strawberries and avocado. Refrigerate until ready to serve.

Step 7

Toss salad with dressing and pecans just before serving.