Chicken And Strawberry Salad Recipes

Steps:

• For the balsamic vinaigrette: Whisk together the olive oil, vinegar and salt and pepper to taste in a small bowl. Measure out 1/2 cup for the chicken and set aside; refrigerate the remaining vinaigrette for another use.
• For the chicken and wrap: Preheat a grill or grill pan.
• Place the chicken breast in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breast to a uniform thickness. Pour in about a quarter of the reserved balsamic vinaigrette, then seal the bag and toss it around to fully coat the chicken.
• Grill the chicken until it's cooked in the middle, about 5 minutes per side. Set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
• Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the chicken, pecans, strawberries and green onions. Toss it gently a few times until it's all combined. Top with the crumbled goat cheese and toss a couple of times.
• Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.

Steps:

• HEAT greased grill to medium-high heat.
• GRILL chicken 10 min. on each side or until done (170F), turning and brushing occasionally with barbecue sauce. Cut into strips.
• COVER plate with greens; top with berries, onions and chicken.
• TOP with dressing.

Steps:

• In a wide nonstick frying pan, stir almonds over medium heat just until golden, about 4 minutes.
• Pour out of pan and set aside.
• Rinse chicken and pat dry.
• In small bowl, mix tarragon, garlic and oil; rub all over chicken to coat evenly.
• Place frying pan over medium heat; when hot, add chicken and cook, turning once, until meat in thickest part is no longer pink (cut to test), 8 to 10 minutes.
• In a small bowl, combine mayonnaise, lemon juice, sugar and poppy seeds; mix well.
• In a large bowl, combine salad mix, strawberries, and half the dressing; mix lightly to coat with dressing.
• Divide salad among dinner plates.
• Cut chicken on the diagonal into wide strips; set chicken alongside or on top of salad.
• Drizzle chicken with remaining dressing, then sprinkle with toasted almonds.
• Season to taste with salt and pepper.

Steps:

• Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.

Steps:

• Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes., In a large salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds.