Strawberry Salad with Grilled Chicken and Strawberry Balsamic Vinaigrette
Strawberry Salad with Grilled Chicken and Strawberry Balsamic Vinaigrette is a delicious weekend lunch.
Servings: 2 servings
Ingredients
Salad
- 2 grilled boneless skinless chicken breasts
- 2 cups mixed salad greens or your favorite blend
- 1/4 cup cucumber chopped
- 1/2 cup Florida strawberries hulled and sliced
Strawberry Balsamic Vinaigrette
- 1 cup fresh Florida strawberries sliced
- 1 clove garlic minced
- 1/4 cup to 1/2 cup good olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon sugar more to taste depending on berries
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
Candied Almonds
- 1/4 cup sliced almonds
- 1 Tablespoon plus 1 teaspoon sugar
Instructions
To make candied almonds:
- In a small skillet, cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Sprinkle almonds onto a sheet of waxed paper; let cool. Break almonds apart and set aside.
To make strawberry balsamic vinaigrette:
- In the bowl of a blender, combine all ingredients. Puree until liquified. Tasting as you go, adding more sugar if necessary. Start with 1/4 cup olive oil and add to drizzling consistency.
- To assemble salad: Place one cup of mixed greens on each of 2 plates. Arrange 1/4 cup of sliced strawberries and 1/8 cup of chopped cucumber on each plate. Slice grilled chicken breast on the diagonal and lay slices over salad. Sprinkle with candied almonds. Serve with strawberry balsamic vinaigrette on the side.
