Yes, another dinner salad. But this one might be my favorite so far. I borrowed the idea from my friend Jennifer’s fantastic and much-better-done blog, bakinandeggs.com. I adapted it slightly from her recipe, but essentially the idea is exactly the same.
As with some of my more recent posts, I’m kind of over winter food and craving the fresh veggies and lighter fare that comes with warmer weather. This salad is a perfect example of a healthy, fast weeknight supper. And the dressing is the best part — it’s a delicious, light type of honey mustard dressing that is super-fast to whip up. I can’t wait to make this in a few months and eat on the patio with a cold glass of Sauvignon Blanc.
Grilled Chicken Salad
- 2 boneless, skinless chicken breasts
- bottled Italian dressing
- any type of preferred greens (we used green leaf lettuce here, but spring mix would be great!)
- 1 cup of sliced stawberries, washed and dried
- 1 chopped avocado
- toasted sliced almonds (see below for how to toast almonds…this really brings out their flavor)
- S&P to taste
- 3 tbsp honey
- 2 tbsp mayo
- 3 tbsp dijon mustard
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
Preheat grill to 400. Marinate chicken in Italian dressing ( about 1/4 cup total, just eyeball it) and S&P in a Ziplock baggie for 4-6 hours. *If you don’t have time, don’t worry about it, just douse them with the dressing and throw on the grill. Allowing the chicken to marinate over time just makes it more tender, but you can over-marinate chicken, especially with acidic marinades because the acid begins to break down the flesh over time, making the it mushy. Here is a great article on smart marinating tricks.
Anyways, moving on. Grill your chicken, about 10 minutes on either side. While the chicken cooks, wash and shred your greens, slice strawberries and avocado and toast your almonds. To toast sliced almonds, pour the amount you want (we use about 1/4 cup for this salad) into a small, 8″ stainless steel skillet (or whatever you have) and set it over low heat. Watch them closely and toss them using the handle to move the skillet back and forth over the eye to get them toasted evenly. You’ll know when they are ready, you can begin to smell the toasted flavor. Remove from heat as soon as they are lightly browned.
To make the dressing, just whisk together the ingredients listed above in a separate small bowl. We mixed the cut-up chicken into the salad with the other toppings, but added our own dressing to control the desired amount.