Strawberry Chicken 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

Steps:

• In a large bowl, mix together the chicken and celery.
• In a smaller bowl, mix together mayo, lemon juice, mint, salt, and pepper; stir to combine.
• Pour over chicken and toss to coat.
• Refrigerate at least 4 hours.
• Right before serving, fold in strawberries and almonds.

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.

STRAWBERRY CHICKEN SALAD

Steps:

• For the dressing:.
• In a screw-top jar, mix together the oil, lemon juice and sugar with half of the orange juice.
• Cover tightly and shake thoroughly.
• Chill the dressing until required.
• For the marinade:.
• In a bowl, combine soya sauce, green onions, the remaining orange juice and garlic. Mix thoroughly.
• Put chicken in a plastic bag set in a shallow dish.
• Add the marinade and seal the bag.
• Turn the chicken on all sides to coat it well with the marinade.
• Chill for 2-24 hours.
• Turn the chicken occasionally.
• Remove the chicken from the bag.
• Reserve the marinade.
• For the chicken:.
• Grill chicken on an uncovered grill directly over medium coals for 5 minutes.
• Brush the chicken with marinade.
• Grill for further 7-10 minutes or until the chicken is tender and no longer pink.
• Cool slightly and then slice the chicken breasts.
• For serving:.
• Line 4 individual salad plates with spinach leaves.
• Arrange oranges, strawberries and chicken breast slices on the spinach leaves.
• Shake the dressing in the jar and drizzle it over the salad.
• Enjoy!

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.

STRAWBERRY-CHICKEN SALAD

Steps:

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

CHICKEN AND STRAWBERRY SALAD

Steps:

• In a wide nonstick frying pan, stir almonds over medium heat just until golden, about 4 minutes.
• Pour out of pan and set aside.
• Rinse chicken and pat dry.
• In small bowl, mix tarragon, garlic and oil; rub all over chicken to coat evenly.
• Place frying pan over medium heat; when hot, add chicken and cook, turning once, until meat in thickest part is no longer pink (cut to test), 8 to 10 minutes.
• In a small bowl, combine mayonnaise, lemon juice, sugar and poppy seeds; mix well.
• In a large bowl, combine salad mix, strawberries, and half the dressing; mix lightly to coat with dressing.
• Divide salad among dinner plates.
• Cut chicken on the diagonal into wide strips; set chicken alongside or on top of salad.
• Drizzle chicken with remaining dressing, then sprinkle with toasted almonds.
• Season to taste with salt and pepper.

STRAWBERRY CHICKEN SALAD

Steps:

• Lightly toss salad dressing with salad using two forks.
• Serve over lettuce leaves.

STRAWBERRY CHICKEN SALAD

Steps:

• Dressing.
• Combine half of the orange juice, oil, lemon juice, and sugar in a screw-top jar. Cover and shake well. Chill dressing until serving time.
• Marinade.
• Combine soy sauce, green onions, rest of the orange juice, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for at least 2 hours or up to 24 hours, turning chicken occasionally. Remove chicken from bag, reserving marinade.
• Chicken.
• Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Brush chicken with marinade; turn chicken and brush with marinade. Grill for 7 to 10 minutes more or until chicken is tender and no longer pink. Cool slightly; slice chicken breasts.
• Serving.
• Line 4 individual salad plates with spinach leaves. Arrange oranges, strawberries, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads.