This Grilled Chicken Salad is full of fresh strawberries and avocado over butter lettuce with a delicious citrus dressing and toasted almonds.
Ingredients
- Juice from 1 medium navel orange
- Juice from 2 medium lemons
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh basil
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 1 8-ounce boneless skinless chicken breast, sliced lengthwise into 2 thin cutlets
- Olive oil spray
- 2 tablespoons raw slivered almonds
- Kosher salt
- Freshly ground black pepper
- 1 head butter lettuce, chopped (about 4 cups)
- 2 ounces Hass avocado, from ½ a small, sliced
- 1 cup sliced strawberries
- ¼ cup sliced red onion
Directions
- In a small bowl or measuring cup, whisk together the dressing ingredients together.
- Place chicken in a shallow bowl or Ziploc bag, add ½ the dressing and marinate chicken for 30 minutes.
- Meanwhile, spray a medium skillet lightly with olive oil. Place skillet over medium low heat, add the almonds, a pinch of salt and a generous amount of fresh pepper. Toast almonds until they just start to brown and become fragrant, 4-5 minutes.
- Remove from heat, transfer almonds to a plate or your cutting board to cool.
- Spray the skillet with olive oil, remove chicken from marinade (discarding excess) and cook chicken over medium high heat for 3 minutes.
- Flip and cook an additional 2 minutes, or until chicken is browned and cooked through. Set aside on a cutting board to rest while you assemble the salad.
- In 2 bowls or meal prep containers, divide the lettuce then top each with ½ the avocado, strawberries, and red onion.
- Thinly slice the chicken breast and add to the salad.
- Drizzle each with ½ the reserved dressing and top with ½ the slivered almonds.
- Store reserved dressing and almonds separately and top with both when ready to eat.
