Strawberry Chicken Salad Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			GRILLED CHICKEN: 1 pound boneless skinless chicken breast 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 teaspoons olive oil STRAWBERRY DRESSING: 1 cup sliced strawberries 1/4 cup balsamic vinegar 2 tablespoons water 1 tablespoon minced shallot 1 teaspoon Dijon mustard 1 teaspoon honey 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil STRAWBERRY SALAD: 8 cups romaine hearts, sliced 3/4” thick 1 cup English cucumber, 1/2” diced 1 cup sliced strawberries 1 medium avocado, 1/4” thick slices 1/3 cup feta cheese crumbles 1/3 cup pecans 1/4 cup sliced red onion, 1/8” thick slices
			Season the Chicken – Evenly season both sides of each chicken breast with salt and pepper. Drizzle 1/2 teaspoon of olive oil on both sides, rubbing it onto the surface to coat evenly. Grill the Chicken – Preheat the grill or grill pan over medium-high heat. Oil the grill grates. Place the chicken on the grill and close the lid if using a barbecue. Cook until the internal temperature reaches 160 to 165ºF on a meat thermometer, about 5 to 7 minutes per side, depending on thickness. Slice the Chicken – Rest the chicken for 10 minutes. Cut into ¼-inch thick slices against the grain. Set aside. Make the Dressing – In a blender, add sliced strawberries, balsamic vinegar, water, shallots, mustard, honey, salt, and pepper. Blend on high speed until smooth, about 10 seconds. With the blender running on medium-low speed, slowly add the olive oil in a thin stream until thickened—season with salt, pepper, and honey to taste. Assemble the Salad – In a large serving bowl, add romaine, cucumber, strawberries, avocado, feta cheese, pecans, and red onion. Top with the sliced chicken. To Serve – Drizzle some dressing on top of the salad or serve on the side.