Description
A vibrant summer salad combining tender grilled chicken, juicy strawberries, creamy cheese, and toasted nuts. Light, refreshing, and easy to assemble, it’s perfect for warm days or quick meals.
Ingredients
4 boneless, skinless chicken breasts
4 cups mixed salad greens
1 ½ cups sliced strawberries
½ cup crumbled feta cheese (or substitute with halal-certified cheese)
¼ cup sliced almonds (toasted)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Fresh basil or thyme for garnish (optional)
Instructions
Preheat grill to medium-high heat. Season chicken with salt, pepper, and garlic powder (optional). Grill for 6-8 minutes per side until fully cooked. Let rest.
In a bowl, whisk olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt until emulsified.
In another bowl, combine greens, strawberries, feta, and toasted almonds.
Top cooked chicken with the salad mixture. Drizzle dressing over everything. Garnish with fresh herbs.
Notes
For a vegetarian option, omit chicken and add roasted tofu or chickpeas.
Substitute strawberries with other summer fruits like peaches or blueberries.
Store leftovers in an airtight container for up to 2 days; keep dressing separate for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 1050mg
- Fat: 32g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg