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Grilled Chicken Salad With Strawberry Dressing Recipe
|Skinless, boneless chicken breast halves||4|
|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)|
|Strawberry dressing||2 Cup (32 tbs) (1 Recipe)|
Serving size: Complete recipe
Calories 1856 Calories from Fat 120
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 2.7 g13.3%
Trans Fat 0.2 g
Cholesterol 526.1 mg
Sodium 587.5 mg24.5%
Total Carbohydrates 250 g83.2%
Dietary Fiber 23.4 g93.6%
Sugars 207.1 g
Protein 176 g352.2%
Vitamin A 366.9% Vitamin C 243%
Calcium 65.3% Iron 72.6%
*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 3/4 cup cut-up strawberries, 2 tablespoons pourable strawberry all-fruit topping, 2 tablespoons olive oil, 4 teaspoons sherry vinegar or wine vinegar, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Cover and process or blend until smooth.