Strawberry Chicken Food

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

Steps:

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

STRAWBERRY BALSAMIC CHICKEN

Steps:

• In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
• Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
• While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
• Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

BARBECUED STRAWBERRY CHICKEN

Steps:

• Preheat oven to 350°. In a large ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan. In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender, about 1 minute., Stir in barbecue sauce, brown sugar, vinegar and honey. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes. Return chicken to pan. Bake until a thermometer reads 165°, 12-15 minutes. Stir in strawberries.

STRAWBERRY BASIL CHICKEN

Steps:

• Begin by heating a large skillet to medium heat.
• Prepare your chicken breasts: you may need to pound the breast to make them a bit thinner, mine were approximately 1 inch. While the skillet is heating up, marinate the chicken with garlic and balsamic vinegar.
• Add oil to the pan. Cook for 3-5 minutes per side (until golden brown, but cooked through). Set aside.
• Meanwhile, prepare the topping. Toss together strawberries and basil. Top each chicken breast with strawberry mixture, and salt and pepper to taste. Add additional balsamic vinegar or balsamic glaze* if desired. Serve immediately.

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

Steps:

• Place the chicken breasts into a shallow bowl, and drizzle with white wine; sprinkle with rosemary. Refrigerate for at least 1 hour.
• Heat the vegetable oil in a skillet over medium-high heat, and remove the chicken from the marinade, shaking off excess marinade. Retain the marinade. Place the chicken breasts into the hot oil, and brown on both sides, about 5 minutes per side. Set the chicken breasts aside.
• Place the strawberries and strawberry yogurt in a blender, and pulse several times to puree. Pour the strawberry mixture into the skillet and stir in the marinade, cinnamon, nutmeg, and lemon juice. Bring to a boil, scraping up and dissolving any brown flavor bits from the bottom of the skillet. Lay the chicken breasts into the strawberry sauce, cover, and simmer over medium-low heat until the chicken is no longer pink inside, about 20 minutes. An instant-read thermometer, inserted into the thickest part of a breast, should read 160 degrees F (70 degrees C). Stir occasionally while simmering.

EASY STRAWBERRY CHICKEN

Steps:

• Note::If your chicken crowds the pan a little you may want to start with 14 cup water and jam and add more halfway through cooking if needed.
• Dissolve half of jam in hot water, pour into 8x8 pan.
• sprinkle chicken with pepper and cinnamon, press with back of spoon to adhere spices.
• spread 2 tablespoons of jam on each breast CAREFULLY, it should be a fairly thick layer.
• Bake at 350 degrees for 1 hour.
• Jam should thicken slightly when cooked.
• Serve with cold jam on the side.

STRAWBERRY CHICKEN

Steps:

• In a shallow 3-qt casserole, mix tomato sauce, jam, vinegar, chili powder, thyme and ginger.
• Rinse chicken and pat dry; add to sauce and turn to coat. Bake in a 400° oven, basting occasionally, until meat near bone is no longer pink; cut to test after 45 minutes of baking. Salt to taste.
• Spoon rice on to a platter. Top with chicken, sauce, and onions.

STRAWBERRY POPPY SEED SALAD WITH CHICKEN

Steps:

• Place greens, chicken, strawberries and goat cheese in a large bowl. Add dressing and toss to coat. Sprinkle with pecans, if desired.

STRAWBERRY CHICKEN POPPY SEED SALAD

Steps:

• In a medium bowl, combine the chicken, strawberries, onion, celery, toasted almonds and fresh basil.
• To toast almonds: place almonds in a small pan over medium heat. Toast until slightly browned tossing occasionally. This only takes a few minutes so watch closely.
• In a small bowl, combine the mayonnaise, lemon juice, and poppy seeds. Gently stir into the chicken mixture. Salt and pepper to taste.
• Serving option: scoop into a lettuce leaf or scoop onto a bed of greens and top with green onions and a few toasted almonds.

STRAWBERRY CHICKEN SALAD WITH CHAMPAGNE VINAIGRETTE RECIPE

Steps:

• Gather the ingredients.
• Prepare the champagne dressing first by combining extra-virgin olive oil, champagne vinegar, whole-grain Dijon mustard, lemon juice, honey, salt, pepper, and garlic powder in a Mason jar with lid.
• Secure the lid tightly and shake well until all ingredients are well-combined. Refrigerate while you prepare your salad.
• If starting with uncooked chicken breast, prepare chicken by lightly brushing 3 chicken breasts with olive oil and sprinkling with salt and pepper.
• Place in a foil or parchment paper-lined pan and bake on 350 F for 25 minutes until internal temperature of chicken reaches 165 F.
• Slice chicken into pieces. Rather than baking, the chicken breast may alternatively be grilled , but substituting boneless chicken breast.
• Combine chicken, quartered strawberries, walnuts, red onion, and feta cheese in a large bowl. Toss liberally. Top onto bed of mixed greens.
• Serve alongside champagne dressing-be sure to shake or whisk dressing well before serving, as ingredients will settle.