Ingredients: |
Ingredients: 1/2 cup fresh lemon juice
6 tablespoons canola oil, divided
2 teaspoons kosher salt, divided
1 1/2 teaspoons ground black pepper, divided
1/2 teaspoon onion powder
5 boneless skinless chicken breasts
(about 2½ pounds)
6 cups spring mix lettuces
3 cups torn romaine lettuce
2 1/2 cups fresh strawberries, halved
1 cup cherry tomatoes, quartered
1 cup sliced seedless cucumber
1 cup fresh basil leaves, torn
1/2 cup sliced red onion
Strawberry Vinaigrette (recipe follows)
Strawberry Vinaigrette:
3 cups fresh strawberries, halved
3 1/2 tablespoons red wine vinegar
2 1/2 teaspoons sugar
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 tablespoons canola oil
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Directions: |
Directions:1. In a large glass bowl, whisk together lemon juice, 4 tablespoons oil, 1/2 teaspoon salt,
2. 1/2 teaspoon pepper, and onion powder. Add chicken, turning to coat. Cover and refrigerate for at least 2 hours
or up to 6 hours.
3. Remove chicken from bowl, discarding marinade. Pat chicken dry. Brush with remaining 2 tablespoons oil.
Sprinkle with remaining 1 1/2 teaspoons salt and remaining 1 teaspoon pepper.
4. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
5. Grill chicken until a meat thermometer inserted in thickest portion registers 165°, 4 to 5 minutes per side. Let
cool for 20 minutes.
6. On a large platter, arrange lettuces, strawberries, tomatoes, and cucumber. Slice chicken, and place over
lettuce mixture. Chicken can be served warm or chilled. Sprinkle basil and red onion over salad. Serve with
Strawberry Vinaigrette.
Strawberry Vinaigrette:
1. In the work bowl of a food processor, pulse strawberries until smooth. Strain through a fine-mesh sieve into a
bowl, pressing with a spatula to separate seeds. Discard seeds.
2. Add vinegar, sugar, salt, and pepper to strawberry purée, whisking to combine; whisk in oil. Serve
immediately, or cover and refrigerate for up to 1 day. |
This recipe for Grilled Chicken Salad with Strawberry Vinaigrette is from