Native Strawberry Salad with Grilled Chicken - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Native Strawberry Salad with Grilled Chicken



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    Turn yummy summer strawberries into dinner.

    Serves four.

    • ½ cup white balsamic vinegar
    • 3 tbsp. honey
    • 2 tsp. Dijon mustard
    • ½ cup extra-virgin olive oil
    • 6 cups salad greens, cut into bite-size pieces
    • 4 chicken breasts, grilled until 165°F internal temperature, sliced
    • 1 pint strawberries, cut into wedges
    • 1 cup orange segments
    • ½ cup pine nuts, toasted
    • Salt and black pepper to taste

    Prepare the dressing by whisking together the vinegar, mustard and honey until smooth. Gradually drizzle in the oil while whisking until smooth. Season to taste with salt and black pepper.

    Place the salad greens and strawberries in separate bowls. Drizzle most of the dressing over the greens and the remaining over the strawberries. Toss gently to coat.

    Divide salad onto four serving plates and garnish with the sliced chicken breast, strawberries, orange segments and pine nuts.