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It’s Spring time, which in our house means lighter meals, but with lots of flavor. I cannot personally take credit for this recipe, as it is my Grandmother’s, but it has always been a favorite of mine. Do you have a recipe book from your Mother or Grandmother around the house? Do you have a daughter who is always asking for your famous recipes? Make her one! It is one of the most cherished gifts I have gotten from my Grandmother.
So I made chicken on the grill the other night and I made extra (on purpose) to make this salad. It’s gorgeous outside (finally) and I wanted something cold yet something all of us would eat and enjoy.
I started with regular chicken breasts. I personally got mine at Target; we were there for something else and it sounded so good on the grill, plus they were on sale. (Always a win in my book). I tend to under season my meat when I’m cooking, whether it is on the grill or in the oven. I personally like this Garlic Salt because it’s not overbearing. These were cooked on medium/low heat and I flipped them more times than I would like to admit. However the final result was delicious, even the kids ate them. Now, depending on how many people you are feeding you can add or remove the amount of chicken you use. I was feeding 4 people and used 4 1/2 smaller breasts.
I opted for a Spring Mix Salad (sometimes I do a Spinach Mix), I don’t have a reason, it just looked good. The kids love these little Tortilla Strips, and you can get them in different flavors. I also add tons of Croutons, my husband likes those. Cheese, I did a brick and cut it up in fancy squares, but shredded cheese works just fine. I cut up the chicken, this time I left them in bigger strips, but you can cut them smaller. I was feeding 4 people so it really depends on how you want to serve it. I always add the strawberries last, they can get smushed when you serve, so I like it to look pretty before that happens.
You can also add tomatoes (those aren’t a huge hit in our house so I usually leave them out).
You can add blueberries to this one as well, the tartness adds a great flavor against the chicken. Some people cringe at the thought of berries in their salad but it really does add flavor you wouldn’t normally think of. I hope you enjoy!!
RECIPE: STRAWBERRY CHICKEN SALAD
Author: Jen Beam
*You can always adjust for more/less servings*
3-4 cups Spring Mix Salad
4 Chicken Breasts
1 cup Fresh Strawberries
1 cup Shredded or Cubed Cheese
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Salt
Tortilla Strips for topping
Croutons for topping
- Preheat grill to medium/low heat and season chicken
- Wash salad and berries.
- Cube cheese and cut strawberries to desired size.
- Grill chicken to 165 degrees, let sit for 5 minutes, then slice or cube to desired size. (I cooked mine the day before and put them in the fridge overnight, then sliced.)
- Toss salad in a bowl, add toppings, add chicken and strawberries last.
I top with dressing when dished versus when serving because it can get soggy really quick.