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Grilled Chicken Salad With Strawberry Dressing

Diabetic.Foodie's picture
Ingredients
  Skinless, boneless chicken breast halves 4
  Olive oil 2 Tablespoon
  Torn spinach leaves 3 Cup (48 tbs) (Lightly Packed)
  Torn arugula leaves 1 Cup (16 tbs) (Lightly Packed)
  Red onion 1 Small, thinly sliced and separated into rings
  Snipped fresh basil 2 Tablespoon
  Sliced golden plums 3 Cup (48 tbs) (And/Or Nectarines)
  Sliced strawberries 2 Cup (32 tbs)
For strawberry dressing
  Strawberries 3⁄4 Cup (12 tbs)
  Pourable strawberry all-fruit topping 2 Tablespoon
  Sherry vinegar/Wine vinegar 4 Teaspoon
  Grated fresh ginger 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
Directions

Place chicken on the rack of an uncovered grill directly over medium coals.
Grill for .12 to 15 minutes or until chicken is no longer pink (170°F), turning once.
Cool slightly; cut chicken into pieces, about 2x1 inches in size.
Meanwhile, in a large bowl combine spinach, arugula, onion, and basil.
To 'serve, divide the spinach mixture among 4 dinner plates.
Arrange the plums, strawberries, and chicken on top of spinach mixture.
Drizzle with the Strawberry Dressing.
Strawberry Dressing: In a food processor bowl or blender container combine all ingredients. Cover and process or blend until smooth.

Recipe Summary

Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Chicken

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