STRAWBERRY FETA SALAD WITH BALSAMIC-BASIL GRILLED CHICKEN (OR NOT)
This refreshing salad combines sweet strawberries, crunchy toasted almonds, and salty feta with a delicious honey-balsamic vinaigrette. For the carnivores, optional basil-balsamic grilled chicken tops it off.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 22
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.
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