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Strawberry & Avocado Grilled Chicken Salad

Strawberry & Avocado Grilled Chicken Salad

a fresh, warm weather salad with grilled chicken, strawberries, avocado, fennel, snap peas, goat cheese, paprika almonds, and basil lemon vinaigrette 

servings: 4

Ingredients

Scale

Basil Lemon Vinaigrette

  • 2 tsp lemon zest
  • ¼ cup fresh lemon juice
  • 1 tbsp white wine vinegar
  • 2 tbsp honey
  • ¾ cups extra-virgin olive oil
  • ½ cup chiffonade basil
  • kosher salt
  • freshly cracked black pepper

Strawberry & Avocado Grilled Chicken Salad

  • 1 ½ lbs boneless, skinless chicken breasts
  • olive oil
  • kosher salt
  • 4 oz almonds, roughly chopped
  • 1 tsp smoked paprika
  • 1 fennel bulb, cored + thinly sliced
  • 1 large avocado, pitted + diced
  • ½ lb strawberries, stemmed + quartered
  • ½ snap peas, halved lengthwise
  • 1 (5 oz) container mixed greens
  • 4 oz goat cheese, crumbled

Instructions

Basil Lemon Vinaigrette

  1. Combine the lemon zest, lemon juice, white wine vinegar, and honey in a mixing bowl. Whisk to combine. 
  2. Slowly drizzle in the olive oil, whisking continuously. Stir in the basil.
  3. Season with salt and black pepper to taste. Let sit while you make the salad.

Strawberry & Avocado Grilled Chicken Salad

  1. Heat the grill over high heat. Coat the chicken with olive oil and season well with salt. Place the chicken onto the grill, cover the lid, and cook for 6-7 minutes. Flip the chicken over, cover again, and continue to cook until done, about 6-7 minutes longer. Transfer the chicken to a cutting board and let rest.
  2. Meanwhile, heat a small skillet over medium heat. Add a tablespoon of olive oil. Add the almonds. Let toast until golden and fragrant. Turn off the heat and stir in the paprika and a good pinch of salt. 
  3. Combine the fennel, avocado, strawberries, snap peas, and mixed greens in a large mixing bowl. Add ¾’s of the vinaigrette and toss well. Taste the salad and season with more salt if needed. Pour the salad into a shallow serving bowl.
  4. Slice the chicken against the grain and arrange it onto the salad. Top with the goat cheese, almonds, and any extra fresh basil. Drizzle the remaining vinaigrette over top.