This Strawberry Spinach Salad with Grilled Chicken and mint vinaigrette is THE best salad of the season! Colorful, packed with nutrients, and bursting with flavor, this salad is anything but boring or bland! It's perfect for an easy, healthy weeknight meal and elegant enough for a special occasion or entertaining!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
6CupsLeafy Mixed Salad Greensor Baby Spinach (SEE NOTES)
1CupSugar Snap Peas
½CupFresh Peas- blanched
1Avocado- sliced or diced
¼CupNuts- toasted (almonds, pistachios or pecans)
1PoundChicken Breasts - or Cutlets (SEE NOTES)
2TBSFresh Mint- finely chopped
¼CupExtra Virgin Olive Oil
1 ½TBSApple Cider Vinegaror Champagne Vinegar
1TBSFresh Lemon Juice
Kosher Salt & Ground Black Pepper- to taste
Optional for serving: Micro greens, lemon wedges
Preheat grill, grill pan, or cast iron skillet over medium high heat and brush the grates with oil.
Season and cook chicken: Season chicken as desired (SEE NOTES). Place it on the grill. Grill for 4-8 minutes per side, or until the chicken is cooked through and the juices run clear (SEE NOTES). Remove chicken from the grill and let rest for 5 minutes.
Meanwhile, make the dressing: Whisk together all the ingredients in a small bowl. Taste and adjust for seasoning as desired. Set aside.
Assemble: In a large bowl, combine the greens, peas and feta. Drizzle with just enough dressing to very lightly coat the greens. Toss to combine. Portion salad mixture into individual serving bowls.
To serve: Slice or dice the chicken and add it to the top of each salad along with some of the strawberries, avocado and nuts. Drizzle with more dressing or serve remaining dressing on the side. Dnjoy!
Greens: I like to use a fresh mix of young, tender, leafy greens (baby spinach, red romaine, baby arugula) for a variety of texture and flavor. However, you can use just one green, such as baby spinach, if desired!
Chicken: Season the chicken as you see fit! You can season the chicken simply, with just salt and pepper, or you can jazz it up a bit with a homemade all-purpose grill seasoning. I like to use a mix of garlic powder, dried parsley, dried basil, smoked paprika, salt, pepper and pinch of cayenne. Seasonings are a great way to switch things up and customize the chicken to your specific taste!
Grill time: Grilling time for the chicken will depend on the size and thickness of your chicken. Since chicken cutlets are thinner they will require less time than thick chicken breasts. Always cook your chicken to 165 degrees F.
Make ahead: The dressing can be made up to 3 days in advance and stored in the refrigerator. You can prepare all the ingredients in advance and keep everything in the fridge until ready to serve. Don't add the dressing and nuts to the salad until you are ready to eat it. The salad will get soggy if you add the dressing in advance.
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.