This strawberry grilled chicken salad makes a healthy lunch or weeknight dinner. Tender grilled chicken, fresh strawberries, crunchy almonds, and tangy blue cheese are tossed with a delicious citrus vinaigrette dressing.

At least once a week I try to make a big, hearty salad for dinner.  Last week, Meijer had a fabulous sale on fresh strawberries, so I bought a ton of them.  I used some and froze the rest.  I made strawberry cake, strawberry compote, and this strawberry grilled chicken salad.

I don’t have a whole lot to say about the strawberry grilled chicken salad other than it was tasty, filling and we ate every bit of it!

The thing about salad for dinner is that it  doesn’t have to be boring.  Make a bed of greens that you like and set out toppings that you know your family will want.  It doesn’t have to be fancy, at all.  Use whatever you have on hand. I used some leftover grilled chicken for this recipe, but you could use canned chicken, sliced deli chicken, or even shredded rotisserie chicken.

I am just a little proud of the fact that my kids love salad night and have come to count on it.  I try to have some fresh greens tossed in vinegar and oil with most meals.  Whatever is in season or on sale.  This week, we are eating a  lot of spinach.  Last week it was arugula. See? There is no rhyme or reason.  Just whatever sounds good!

Someone I know asked me last summer why I would ever bother to make my own dressing when there are so many good bottled ones out there.  She did have a point; there are a few that I do like and sometimes I do buy them.  The reason I made my own is because: 1. I often forget to buy salad fixings and dressing in the same trip, and 2. I have never bought bottled dressing that tastes the way mine do, and I guess I just prefer mine.  ????

Homemade Salad Dressing 101

• Make your dressing in an old Ball canning jar, like I do.  That way you can shake it all up and refrigerate the leftovers.
• My basic measurements for a simple vinaigrette dressing are 3 parts oil to 1 part vinegar or acid (citrus juice).  Give it a little taste before you serve it.  Don’t worry if it tastes a little salty.  Remember, this will coat the salad not be a spoonful at one time ????
• Don’t drown your salad… a little dressing goes a long way.  Always better to add more later if you need to.

Heather Tallman

Total Servings 6 servings

Strawberry Grilled Chicken Salad

15 minPrep (inc. refrigeration & rest time)

15 minTotal Time

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Ingredients

• 2 large hearts of Romaine lettuce, washed, drained, and chopped
• 6 ounces blue cheese, (or as much as you want)
• 1/4 cup slivered almonds
• 3 cups shredded cooked chicken
• 1 1/2 cups sliced strawberries (or other berries, if desired)
• For the Citrus Vinaigrette
• 1/3 cup (6 Tablespoons) extra virgin olive oil
• juice of one navel orange or lemon
• 1/2 teaspoon sugar or honey
• 1 Tablespoon fresh basil, minced
• small pinch of Kosher salt and freshly cracked black pepper, to taste

Instructions

1. Layer all salad ingredients onto a platter or into a serving bowl, starting with the Romaine hearts.
2. In a clean jar or shaker with lid, add all of the dressing ingredients.
3. Cover with the lid and shake to combine. Taste, then season with additional salt or pepper if needed. Shake and use

Cuisine: Main Dish | Recipe Type: Salad

7.6.6

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