Strawberry Avocado Grilled Chicken Salad Recipe

Ingredients

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

Instructions

1. In a blender, mix together olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion until smooth. Pour the dressing into a bowl or jar, cover, and refrigerate for at least 1 hour before serving.
2. In a glass or ceramic bowl, combine Italian dressing and teriyaki sauce. Add the chicken and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 to 60 minutes before grilling.
3. Preheat your outdoor grill to medium heat and lightly oil the grill grate.
4. Take the chicken out of the marinade, shaking off any excess. Throw away the remaining marinade.
5. Grill the chicken on the preheated grill for 5 to 8 minutes per side, or until the centers are no longer pink and the juices run clear. A thermometer should read at least 165 degrees F (74 degrees C). Let cool for about 10 minutes, then cut into bite-sized pieces.
6. In a large bowl, combine the chicken, spinach, and romaine lettuce. Gently mix in the strawberries and avocado. Keep refrigerated until you're ready to serve.
7. Right before serving, toss the salad with the prepared dressing and pecans.

Nutrition

• Calories: 619 kcal
• Fat Content: 51 g
• Fiber Content: 8 g
• Sugar Content: 19 g
• Sodium Content: 1108 mg
• Protein Content: 17 g
• Cholesterol Content: 32 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g