STRAWBERRY-FETA CHICKEN SALAD WITH ROASTED STRAWBERRY-BALSAMIC DRESSING
A wonderfully easy summer salad, with a sweet and tangy dressing. You'll love the roasted strawberries!
Provided by Diana71
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 1h
Yield 2
Number Of Ingredients 15
Steps:
- Toss romaine, spinach, and kale together in a medium mixing bowl. Distribute sliced strawberries evenly on top of the greens. Arrange chicken over salad. Garnish with almond slices and feta cheese.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Arrange quartered strawberries on the prepared baking sheet. Sprinkle with sugar.
- Roast in the preheated oven until softened and golden, about 20 minutes. Let cool 10 minutes.
- Combine roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a food processor; process dressing until smooth. Drizzle dressing over salad and serve.
Nutrition Facts : Calories 697.6 calories, Carbohydrate 41.2 g, Cholesterol 63.7 mg, Fat 49.9 g, Fiber 6.3 g, Protein 24.7 g, SaturatedFat 10.4 g, Sodium 675.5 mg, Sugar 28.6 g
GRILLED CHICKEN AND HERBS
This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.
Provided by JCKREP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
- Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg
STRAWBERRY-MANGO GRILLED CHICKEN SALAD
All the flavors of summer are packed into this arugula and strawberry salad. Perfect for a light dinner on those days you don't want to heat up the house using the oven. Use any mild-flavored oil for the dressing and your favorite seasoning on the chicken. Feel free to divide the ingredients between four large bowls instead of arranging on a platter.
Provided by France C
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 2h50m
Yield 4
Number Of Ingredients 19
Steps:
- Pound chicken breast to an even 1-inch thickness using a meat mallet or a rolling pin; place in a resealable plastic bag.
- Whisk oil, vinegar, garlic-herb seasoning, and salt together in a small bowl. Pour over chicken and marinate in the refrigerator for at least 2 hours.
- Combine strawberries, vinegar, oil, honey, Dijon mustard, poppy seeds, and salt in a blender. Blend on high speed until smooth, 15 to 20 seconds. Refrigerate until ready to use.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade. Place chicken on the hot grill; discard leftover marinade.
- Close the grill lid and lower the heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest and cool for 10 minutes. Slice chicken on the diagonal.
- Place arugula on a large platter. Top with sliced chicken, mango, strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with dressing and serve.
Nutrition Facts : Calories 497.7 calories, Carbohydrate 17.5 g, Cholesterol 78.6 mg, Fat 35.4 g, Fiber 7.3 g, Protein 31 g, SaturatedFat 7 g, Sodium 557.9 mg, Sugar 7.5 g
STRAWBERRY FETA SALAD WITH BALSAMIC-BASIL GRILLED CHICKEN (OR NOT)
This refreshing salad combines sweet strawberries, crunchy toasted almonds, and salty feta with a delicious honey-balsamic vinaigrette. For the carnivores, optional basil-balsamic grilled chicken tops it off.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 22
Steps:
- If including chicken, pound the chicken breasts to approximately 1/2 inch thick. Add to a gallon-sized Ziploc bag (I actually pound it right in the bag then add the marinade. I'm a little worried about causing holes, but it hasn't happened yet). Whisk together the olive oil, balsamic vinegar, garlic, basil, salt, and black pepper. Pour over the chicken in the bag. Refrigerate for at least an hour, up to 12 hours.
- Grill for about three minutes on each side until cooked through. Set aside.
- Make the salad dressing. Whisk together all the ingredients - olive oil, balsamic vinegar, honey, garlic, and salt. Refrigerate for at least an hour, if possible, so the flavors meld.
- Toast almonds in a saute pan on medium high for about 4-5 minutes, stirring frequently, until you can smell them/they look toasted. Set aside and let cool.
- In a large salad bowl, toss together the mixed greens, spinach, strawberries, onion, feta cheese, and cooled sliced almonds.
- Just before serving, pour the salad dressing over the salad and gently toss again.
- Cut the chicken into slices, if using, and place it atop individual servings as desired.
GRILLED CHICKEN WITH HERBS
Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- Preheat grill to medium high heat OR set oven to broil.
- Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g
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