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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Grilled Chicken Salad with Strawberry Vinaigrette Recipe

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This recipe for Grilled Chicken Salad with Strawberry Vinaigrette is from The Yasik Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/2 c. fresh lemon juice
6 Tbsp. canola oil--divided
2 Tbsp. kosher salt--divided
1 1/2 teas. ground black pepper--divided
1/2 teas. onion powder
5 boneless, skinless chicken breasts (about 2 1/2 lbs.)
6 c. spring mix lettuces
3 c. romaine lettuce--torn
2 1/2 c. fresh strawberries--halved
1 c. cherry tomatoes--quartered
1 c. seedless cucumber--sliced
1 c. fresh basil leaves--torn
1/2 c. red onion--sliced thin
Strawberry Vinaigrette (see recipe)

In a large bowl, whisk together lemon juice, 4 Tbsp. oil, 1/2 teas. salt, 1/2 teas. pepper, and onion powder. Add chicken, turning to coat.
Cover and refrigerate for at least 2 hours and up to 6 hours.

Remove chicken from bowl and discard marinade.
Pat chicken dry. Brush with remaining 2 Tbsp. oil. Sprinkle with remaining salt and pepper.
Spray grill rack with cooking spray. Preheat grill to 350-400 degrees.
Grill chicken to internal temperature of 165 degrees, appx. 4-5 minutes per side.
Let cool for 20 minutes.

On a large platter, arrange lettuces, strawberries, tomato, and cucumber.
Slice chicken (may be warm or cold) and place over lettuce mixture. Sprinkle basil and red onion over salad.
Serve with Strawberry Vinaigrette.




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