Chicken & Strawberry Salad
Brighten up the summer nights with this flavorful chicken and strawberry salad with homemade vinaigrette
Ingredients
- 2 pints Fresh Strawberries hulled and sliced
- 3 cups Spring Mix
- 3 cups Fresh Baby Spinach
- ½ Medium Red Onion thinly sliced
- 1 cup Feta Cheese crumbled
- 1 English Cucumber sliced
- 1 cup Croutons
- ¼ cup Sunflower Seeds shelled
For the Chicken
- 68 Thin Sliced Chicken Breasts
- ½ cup Oil
- ½ cup Lemon Juice
- 1 tsp Thyme
- 1 tsp Parsley
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Pepper
For the Vinaigrette
- ⅔ cup Oil
- ⅓ cup Red Wine Vinegar
- 1 tbsp Lemon Juice
- 1 tbsp Dijon Mustard
- 1 tbsp Honey
- 1 tsp Thyme
- 1 tsp Parsley
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- In a gallon sized zipper bag, add all ingredients for chicken and seal (press out excess air). Shake and squeeze to all is combined. Let marinade in refrigerator or at least 4 hours (up to 24hrs).
- In a mason jar, combine vinaigrette ingredients. Secure lid and shake to combine. Place in refrigerator until ready to serve.
- In large saute pan over medium high heat, add ½ cup of chicken marinade. Once it has come up to temperature. Add chicken breasts. Cook for 7-8 minutes on each side. Remove to cutting board and let cook at least 15 minutes until slicing into ½ inch strips.
- In a large mixing bowl, combine spring mix and spinach. Pour ⅔ of dressing over mixture and toss to coat.
- In a shallow bowl, build your salad. Start with a portion of greens mixture. Then add cucumbers, onions, croutons and strawberries. Next place sliced chicken breast to one side. Sprinkle with feta and sunflower seeds. Last drizzle with a little more dressing. Repeat with remaining salads
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