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Grilled Chicken Salad With Strawberry Dressing Recipe
|Skinless, boneless chicken breast halves||4|
|Olive oil||2 Tablespoon|
|Torn spinach leaves||3 Cup (48 tbs) (Lightly Packed)|
|Torn arugula leaves||1 Cup (16 tbs) (Lightly Packed)|
|Red onion||1 Small, thinly sliced and separated into rings|
|Snipped fresh basil||2 Tablespoon|
|Sliced golden plums||3 Cup (48 tbs) (And/Or Nectarines)|
|Sliced strawberries||2 Cup (32 tbs)|
|For strawberry dressing|
|Strawberries||3⁄4 Cup (12 tbs)|
|Pourable strawberry all-fruit topping||2 Tablespoon|
|Sherry vinegar/Wine vinegar||4 Teaspoon|
|Grated fresh ginger||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1670 Calories from Fat 389
% Daily Value*
Total Fat 44 g67.8%
Saturated Fat 6.8 g34.2%
Trans Fat 0.2 g
Cholesterol 399 mg
Sodium 1225.5 mg51.1%
Total Carbohydrates 152 g50.6%
Dietary Fiber 26.2 g105%
Sugars 110.4 g
Protein 177 g354.2%
Vitamin A 367.3% Vitamin C 393.6%
Calcium 67.8% Iron 77.7%
*Based on a 2000 Calorie diet
Grill for .12 to 15 minutes or until chicken is no longer pink (170°F), turning once.
Cool slightly; cut chicken into pieces, about 2x1 inches in size.
Meanwhile, in a large bowl combine spinach, arugula, onion, and basil.
To 'serve, divide the spinach mixture among 4 dinner plates.
Arrange the plums, strawberries, and chicken on top of spinach mixture.
Drizzle with the Strawberry Dressing.
Strawberry Dressing: In a food processor bowl or blender container combine all ingredients. Cover and process or blend until smooth.