Grilled Chicken Salad with Strawberries, Avocado and Citrus Dressing
Indulge in this vibrant Grilled Chicken Salad, featuring juicy strawberries and creamy avocado resting on a bed of tender butter lettuce. Drizzled with a refreshing citrus vinaigrette and topped with crunchy toasted almonds, this dish is a delightful combination of flavors and textures.
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Ingredients
- Juice from 1 medium navel orange
- 2 garlic cloves
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 1 8-ounce boneless skinless chicken breast
- Olive oil spray
- 2 tablespoons raw slivered almonds
- Kosher salt
- Freshly ground black pepper
- 1 head butter lettuce
- 2 ounces Hass avocado
- 1 cup sliced strawberries
- ¼ cup sliced red onion
- Juice from 2 medium lemons
- 2 tablespoons chopped fresh basil
- ¼ teaspoon kosher salt
Instructions
- 1
In a small bowl or measuring cup, combine the ingredients for the dressing and whisk them together until well blended.
- 2
Place the chicken in a shallow dish or a Ziploc bag, pour in half of the dressing, and allow the chicken to marinate for 30 minutes.
- 3
In the meantime, lightly coat a medium skillet with olive oil and heat it over medium-low. Add the almonds along with a pinch of salt and a good amount of freshly ground pepper. Toast the almonds, stirring frequently, until they begin to turn golden and release their aroma, about 4-5 minutes.
- 4
Once toasted, remove the skillet from the heat and transfer the almonds to a plate or cutting board to cool.
- 5
Reapply olive oil to the skillet, then take the chicken out of the marinade (discarding any leftover marinade) and cook the chicken in the skillet over medium-high heat for 3 minutes.
- 6
Turn the chicken and continue cooking for an additional 2 minutes, or until it is nicely browned and fully cooked. Allow the chicken to rest on a cutting board while you prepare the salad.
- 7
In two bowls or meal prep containers, layer the lettuce, then top each portion with half of the avocado, strawberries, and red onion.
- 8
Slice the chicken breast thinly and add it to the salad.
- 9
Drizzle each salad with half of the remaining dressing and sprinkle with half of the sliced almonds.
- 10
Keep any leftover dressing and almonds in separate containers, adding them to the salad just before serving.