Grilled Chicken Salad

🥘 Ingredients

• almonds (sliced)
  1/2 cup
• baby spinach about 4 ounces
  4 cups
• cherry tomatoes halved (about 6 ounces)
  1 cup
• chopped romaine lettuce about 1 large heart
  4 cups
• feta cheese
  3/4 cup
• grilled chicken breasts diced into bite-sized pieces (medium)
  2
• honey
  2 tablespoons
• lemon juice (freshly squeezed)
  1/4 cup
• mustard (dijon)
  1 teaspoon
• oil (extra-virgin olive)
  3 tablespoons
• pepper (black)
  1/8 teaspoon
• red onion or 1 small shallot (small, thinly sliced)
  1/2
• ripe avocados diced (divided)
  2
• salt (kosher, for the salad, kosher, for the dressing)
  5/8 teaspoon
• strawberries hulled and quartered (about 1/2 pint)
  8 ounces

🍳 Cookware

• skillet
• bowl

1. 1

   Gather grilled chicken breasts diced into bite-sized pieces , chopped romaine lettuce about 1 large heart , strawberries hulled and quartered , red onion or 1 small shallot , baby spinach about 4 ounces , cherry tomatoes halved , ripe avocados diced , feta cheese .

   grilled chicken breasts diced into bite-sized pieces: 2 (medium), chopped romaine lettuce about 1 large heart: 4 cups, strawberries hulled and quartered: 8 ounces (about 1/2 pint), red onion or 1 small shallot: 1/2 (small, thinly sliced), baby spinach about 4 ounces: 4 cups, cherry tomatoes halved: 1 cup (about 6 ounces), ripe avocados diced: 2 (divided), feta cheese: 3/4 cup
2. 2

   Toast the almonds . This brings out their flavor.

   almonds: 1/2 cup (sliced)
3. 3

   Soak the Red Onion. This removes the harsh bite.
4. 4

   Make the Dressing. A liquid measuring cup is an easy vessel.
5. 5

   Toss Everything Together. ENJOY!
6. 6

   Recipe Variations
7. 7

   Grilled Shrimp Salad. Swap the grilled chicken with grilled shrimp—I have an awesome Grilled Shrimp Seasoning recipe!
8. 8

   Grilled Chicken Salad With Whole Grains. Add Cooked Quinoa or farro to your salad for extra texture and protein.
9. 9

   Fruity Grilled Chicken Salad. Swap the honey Dijon dressing for a balsamic vinaigrette, then used sliced ripe peaches in place of the tomatoes.

   honey: 2 tablespoons
10. 10

    Veggie-Packed Grilled Chicken Salad. Instead of strawberries, add slices of cucumber and fresh corn cut off the cob.
11. 11

    Rotisserie Chicken Salad. No time for grilling? This salad recipe works with rotisserie chicken or even leftover Baked Chicken Breast.
12. 12

    BBQ Chicken Salad. Use my BBQ Chicken Salad for inspiration.
13. 13

    Toast the almonds: Add the almonds to a large skillet and heat over medium. Cook, stirring constantly to prevent burning, for ⏱️ 2 minutes . Reduce the heat to medium-low. Continue cooking and stirring until they are fragrant and just starting to turn golden, about ⏱️ 3-5 minutes more. Immediately transfer to a plate or bowl to cool.
14. 14

    Place the sliced onion in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps the flavor but removes the harsh onion bite).
15. 15

    Make the dressing: In a medium bowl or liquid measuring cup with a spout, briskly whisk together the lemon juice , oil , honey, mustard , salt , and pepper until evenly combined.

    lemon juice: 1/4 cup (freshly squeezed), oil: 3 tablespoons (extra-virgin olive), mustard: 1 teaspoon (dijon), salt: 1/8 teaspoon (kosher, for the salad), pepper: 1/8 teaspoon (black)
16. 16

    In a large bowl, place the romaine and spinach. Add the strawberries, tomatoes, and 1 of the avocados. Sprinkle with salt . Drain the red onion, pat it dry, and add it as well. Add the chicken. Spoon about half of the dressing over the salad and toss to coat (I find that clean hands are an ideal tool for tossing). Assess the amount of dressing. You want the leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences.

    salt: 1/2 teaspoon (kosher, for the dressing)
17. 17

    Add the remaining avocado, feta, and almonds. Toss again lightly to combine. Serve immediately, with extra dressing on the side as desired.
18. 📝

    Nutrition: CALORIES: 630kcal CARBOHYDRATES: 32g PROTEIN: 38g FAT: 42g SATURATED FAT: 9g POLYUNSATURATED FAT: 6g MONOUNSATURATED FAT: 24g TRANS FAT: 0.003g CHOLESTEROL: 98mg POTASSIUM: 1320mg FIBER: 12g SUGAR: 15g VITAMIN A: 7382IU VITAMIN C: 69mg CALCIUM: 264mg IRON: 4mg