Grilled Chicken and Strawberry Almond Salad
Indulge in the flavors of summer with this refreshing Grilled Chicken and Strawberry Almond Salad. Featuring tender, marinated chicken breast, crisp mixed greens, and luscious strawberries, this vibrant dish is not only visually appealing but also bursting with fresh flavors. The addition of toasted almonds adds a delightful crunch, while a creamy poppy seed dressing ties all the ingredients together. Perfect for al fresco dining or a light lunch, this salad will leave your guests impressed and satisfied.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
sliced almonds
1/2 cup (toasted)
boneless skinless chicken breast halves
4 (6 ounces each) (rinsed and patted dry)
dried tarragon
2 teaspoons (for seasoning)
garlic clove
1 (minced)
olive oil
1 tablespoon
mayonnaise
1/2 cup
lemon juice
3 tablespoons
sugar
1 tablespoon
poppy seed
1 tablespoon
mixed salad greens
3 quarts (rinsed and crisped)
strawberries
2 cups (rinsed, hulled, and sliced)
salt and pepper
to taste
Instructions
1
Begin by toasting the sliced almonds in a wide nonstick frying pan over medium heat, stirring frequently until they are golden brown, about 4 minutes. Remove from the pan and set aside.
2
Rinse the chicken breast halves under cold water and pat them dry with paper towels.
3
In a small bowl, combine the dried tarragon, minced garlic, and olive oil. Rub this mixture generously over the chicken to ensure it is evenly coated.
4
Heat the same frying pan over medium heat. Once hot, add the seasoned chicken breasts and cook for 8 to 10 minutes, flipping once, until they are no longer pink in the thickest part (cut to test for doneness). Remove from the heat and let rest for a few minutes.
5
In a separate bowl, whisk together the mayonnaise, lemon juice, sugar, and poppy seeds until well combined; set aside.
6
In a large mixing bowl, combine the mixed salad greens and sliced strawberries. Drizzle half of the creamy dressing over the top and toss gently to coat the greens and strawberries evenly.
7
To serve, divide the salad mixture among four dinner plates. Slice the grilled chicken diagonally into wide strips and arrange it on top of or alongside the salad.
8
Drizzle the remaining dressing over the chicken, then sprinkle the toasted almonds on top.
9
Finish with a sprinkle of salt and pepper to taste before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish in this recipe?
The dish is a Grilled Chicken and Strawberry Almond Salad, featuring marinated chicken, mixed greens, and a creamy poppy seed dressing.
How many chicken breast halves are required?
The recipe calls for 4 boneless skinless chicken breast halves, approximately 6 ounces each.
What kind of almonds are used?
You should use 1/2 cup of sliced almonds.
How do I toast the sliced almonds?
Toast them in a wide nonstick frying pan over medium heat, stirring frequently until golden brown.
How long does it take to toast the almonds?
It takes about 4 minutes to achieve a golden brown color.
What seasoning is used for the chicken marinade?
The chicken is seasoned with 2 teaspoons of dried tarragon, 1 minced garlic clove, and 1 tablespoon of olive oil.
How long should the chicken be cooked?
The chicken should be cooked for 8 to 10 minutes in a frying pan over medium heat, flipping once.
How do I check if the chicken is cooked through?
The chicken is done when it is no longer pink in the thickest part; you can cut into it to test for doneness.
What are the ingredients for the creamy poppy seed dressing?
The dressing consists of 1/2 cup mayonnaise, 3 tablespoons lemon juice, 1 tablespoon sugar, and 1 tablespoon poppy seeds.
How many strawberries are needed for the salad?
The recipe requires 2 cups of strawberries that have been rinsed, hulled, and sliced.
What type of greens should I use?
The recipe suggests 3 quarts of mixed salad greens, rinsed and crisped.
How should I prep the chicken before seasoning?
Rinse the chicken breast halves under cold water and pat them dry with paper towels.
Do I let the chicken rest after cooking?
Yes, remove the chicken from the heat and let it rest for a few minutes before slicing.
How do I assemble the salad base?
Combine the mixed salad greens and sliced strawberries in a large bowl, then drizzle half the dressing over them and toss gently.
How should the chicken be sliced for serving?
Slice the grilled chicken diagonally into wide strips.
Where do the almonds go in the final presentation?
The toasted almonds are sprinkled on top of the chicken and salad just before serving.
When do I add the remaining dressing?
Drizzle the remaining half of the dressing over the chicken after it has been arranged on the salad.
How is the salt and pepper used?
Salt and pepper are added to taste as a final seasoning step before serving.
Is this salad suitable for a light lunch?
Yes, it is described as perfect for a light lunch or al fresco dining.
Can I use bone-in chicken?
The recipe specifically recommends boneless skinless chicken breast halves for easier preparation and slicing.
How much olive oil is required?
One tablespoon of olive oil is used for the chicken rub.
How much dried tarragon is needed?
You will need 2 teaspoons of dried tarragon.
How much mayonnaise is used for the dressing?
The dressing uses 1/2 cup of mayonnaise.
How much lemon juice goes into the dressing?
The recipe calls for 3 tablespoons of lemon juice.
Is there sugar in the dressing?
Yes, the dressing contains 1 tablespoon of sugar.
How many poppy seeds are used?
One tablespoon of poppy seeds is used in the dressing.
What volume of salad greens is required?
You need 3 quarts of rinsed and crisped mixed salad greens.
How many garlic cloves are needed?
The recipe requires 1 minced garlic clove.
How many plates should I divide the salad into?
The recipe suggests dividing the salad mixture among four dinner plates.
What is the flavor profile of this salad?
It is described as a refreshing summer dish with fresh, vibrant flavors, crunch from almonds, and a creamy, slightly sweet dressing.