Herb Grilled Chicken Salad With Strawberries And Feta Cheese Recipes

LEMON HERB MEDITERRANEAN CHICKEN SALAD

Steps:

• Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
• Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
• Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

STRAWBERRY AND FETA SALAD

Steps:

• In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
• In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
• In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

STRAWBERRY FETA SALAD WITH BALSAMIC-BASIL GRILLED CHICKEN (OR NOT)

Steps:

• If including chicken, pound the chicken breasts to approximately 1/2 inch thick. Add to a gallon-sized Ziploc bag (I actually pound it right in the bag then add the marinade. I'm a little worried about causing holes, but it hasn't happened yet). Whisk together the olive oil, balsamic vinegar, garlic, basil, salt, and black pepper. Pour over the chicken in the bag. Refrigerate for at least an hour, up to 12 hours.
• Grill for about three minutes on each side until cooked through. Set aside.
• Make the salad dressing. Whisk together all the ingredients - olive oil, balsamic vinegar, honey, garlic, and salt. Refrigerate for at least an hour, if possible, so the flavors meld.
• Toast almonds in a saute pan on medium high for about 4-5 minutes, stirring frequently, until you can smell them/they look toasted. Set aside and let cool.
• In a large salad bowl, toss together the mixed greens, spinach, strawberries, onion, feta cheese, and cooled sliced almonds.
• Just before serving, pour the salad dressing over the salad and gently toss again.
• Cut the chicken into slices, if using, and place it atop individual servings as desired.

STRAWBERRY-MANGO GRILLED CHICKEN SALAD

Steps:

• Pound chicken breast to an even 1-inch thickness using a meat mallet or a rolling pin; place in a resealable plastic bag.
• Whisk oil, vinegar, garlic-herb seasoning, and salt together in a small bowl. Pour over chicken and marinate in the refrigerator for at least 2 hours.
• Combine strawberries, vinegar, oil, honey, Dijon mustard, poppy seeds, and salt in a blender. Blend on high speed until smooth, 15 to 20 seconds. Refrigerate until ready to use.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade. Place chicken on the hot grill; discard leftover marinade.
• Close the grill lid and lower the heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest and cool for 10 minutes. Slice chicken on the diagonal.
• Place arugula on a large platter. Top with sliced chicken, mango, strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with dressing and serve.

GRILLED CHICKEN SALAD WITH FETA, FRESH CORN, AND BLUEBERRIES

Steps:

• Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch uniform thickness. Season chicken with salt and pepper. Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Remove from pan. Allow to cool. With a very sharp knife, shave kernels off each corn cob. Combine with the onion and celery. Set aside.Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt!Slice chicken on the bias to create flat, randomly shaped pieces. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; should be light!At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

STRAWBERRY SPINACH SALAD WITH CHICKEN

Steps:

• In a large wide bowl, assemble the salad. Start with the bed of spinach, add the strawberries, mandarin oranges, red onions, feta, almonds, and cranberries. Top with chicken. Spoon some of the dressing over the salad. Serve immediately with additional dressing on the side.

HERB GRILLED CHICKEN SALAD WITH STRAWBERRIES AND FETA CHEESE

Steps:

• Place chicken breasts in ziplock bag and pour marinade over. Let sit in fridge for 30 mins or longer. Heat grill to high. Cook chicken breast about 4 mins per side or till reads 150. Take off grill and place in foil and let sit 10 minutes.
• Meanwhile, place about 1/2 cup strawberries in blender and puree. Then pour in the dressing and blend well. Set aside.
• To serve: Divide lettuce, remaining strawberries, red onion, and cucumbers among 4 plates. Slice chicken in thin strips and divide among plates. Top with dressing, feta, walnuts and wonton strips. Enjoy.