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

Taste of Today Recipes

Native Strawberry-White Balsamic Salad with Grilled Chicken



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    NBC Connecticut

    This recipe serves four.



    • ¼ cup native strawberries, diced ¼-inch
    • 1 Tbsp. sugar
    • ¼ cup white balsamic vinegar
    • ½ cup extra virgin olive oil
    • 4 cups salad greens, spring mix, arugula and romaine, cut into 1-inch pieces
    • 1 cup native strawberries, cut into wedges
    • ½ cup cucumber, peeled, seeded and diced
    • 4 grilled chicken breasts, cooked until 165-dgrees Fahrenheit, sliced
    • Salt and black pepper to taste




    • In a small bowl, combine the first measure of strawberries and sugar. Toss well and let sit for 10 minutes to allow the juices to come out of the berries.
    • To the same bowl, add the white balsamic vinegar and gradually drizzle in the olive oil while whisking.
    • Season dressing to taste with salt and black pepper.
    • Combine the salad greens, second measure of berries and cucumber. Toss with enough of the dressing to coat lightly.
    • Divide among four plates and garnish top with the grilled chicken. Enjoy!

    Lincoln Culinary Institute