Chicken Strawberry Salad Food

STRAWBERRY CHICKEN SALAD

Steps:

• Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use.
• Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let it marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.
• Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.
• Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.
• Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.
• Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.
• For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.
• Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.

STRAWBERRY CHICKEN SALAD WITH POPPY SEED DRESSING

Steps:

• In a large bowl or platter, or on individual plates, arrange spinach and Romaine.
• Top with strawberries, celery, feta, almonds and chicken.
• Drizzle with poppy seed dressing, to taste. Serve immediately.

GRILLED CHICKEN AND STRAWBERRY SALAD WRAP

Steps:

• For the balsamic vinaigrette: Whisk together the olive oil, vinegar and salt and pepper to taste in a small bowl. Measure out 1/2 cup for the chicken and set aside; refrigerate the remaining vinaigrette for another use.
• For the chicken and wrap: Preheat a grill or grill pan.
• Place the chicken breast in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breast to a uniform thickness. Pour in about a quarter of the reserved balsamic vinaigrette, then seal the bag and toss it around to fully coat the chicken.
• Grill the chicken until it's cooked in the middle, about 5 minutes per side. Set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
• Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the chicken, pecans, strawberries and green onions. Toss it gently a few times until it's all combined. Top with the crumbled goat cheese and toss a couple of times.
• Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.

STRAWBERRY CHICKEN SALAD FOR SANDWICHES

Steps:

• Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.

STRAWBERRY-CHICKEN SALAD

Steps:

• Toss lettuce with next 4 ingredients in large bowl.
• Sprinkle with nuts.
• Drizzle with dressing just before serving.

BBQ CHICKEN AND FRESH STRAWBERRY SALAD

Steps:

• HEAT greased grill to medium-high heat.
• GRILL chicken 10 min. on each side or until done (170F), turning and brushing occasionally with barbecue sauce. Cut into strips.
• COVER plate with greens; top with berries, onions and chicken.
• TOP with dressing.

CHICKEN STRAWBERRY SALAD

Steps:

• In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.

CHICKEN STRAWBERRY SPINACH SALAD

Steps:

• Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes., In a large salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds.

CHICKEN AND STRAWBERRY SPINACH SALAD

Steps:

• In a small heavy saucepan or skillet, melt butter.
• Add pecans; saute 2 minutes, stirring constantly to prevent burning.
• Sprinkle with cinnamon; mix well.
• Continue cooking 2 minutes more.
• Cool on a foil-lined baking sheet.
• In a large bowl, combine spinach, fruit and chicken.
• Place on four salad plates.
• Top with pecans.
• Serve with poppy seed dressing.

CHICKEN STRAWBERRY SPINACH SALAD WITH GINGER-LIME DRESSING

Steps:

• Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
• In a bowl, mix mayonnaise, lime juice, ginger and milk.
• Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

INCREDIBLE CHICKEN STRAWBERRY SPINACH SALAD

Steps:

• cut chicken up into small cubes and place in frying pan.
• Add 1/3 cup of the italian dressing and cook until chicken is no longer pink in separate frying pan (or in microwave) cook bacon.
• Cut into smaller pieces when done and set aside.
• Slice strawberries and set aside.
• slice hard boiled eggs and set aside.
• in large bowls divide the spinach leaves and top with the chicken, bacon, strawberries, egg, and almond slices.
• Drizzle the spinach salad dressing or other type of dressing over and enjoy!