Now that Spring has officially sprung, I am all about the lunch salads! This salad is delicious and so beautiful to look at!
Prep Time: 30 minutes + 1 hour to marinate
Nutrition per serving: 410 calories, 29g fat, 6 net carbs, 29g protein
1 1/2 lbs boneless skinless chicken breasts or tenderloins, if using breasts cut into strips
1/4 cup olive oil
4 cloves garlic, minced
1/4 cup fresh chopped parsley, or 1 tbsp dried
1/4 cup fresh chopped basil, or 1 tbsp dried
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp salt and pepper
5 cups chopped romaine or spring mix
6 oz strawberries, sliced
1 watermelon radish, peeled and sliced
1/2 cucumber, sliced
4 oz crumbled goat cheese
1 avocado, chopped
1/2 cup toasted almonds, roughly chopped
3 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp apple cider vinegar
pinch of cayenne pepper
salt and pepper
Combine chicken, olive oil, garlic, parsley, basil, smoked paprika, onion powder, cayenne pepper and salt and pepper in a large dish or bag and refrigerate for one hour. You can skip the marinating but it definitely helps flavor the chicken.
Preheat grill over medium-high heat. Grill chicken for 7-8 minutes per side or until the internal temperature has reached 160 degrees. Remove from grill once finished and place on a cutting board to cool for 5+ minutes. Slice or chop into bite sized pieces.
Combine chopped romaine/spring mix, strawberries, radish, cucumber, goat cheese, avocado and toasted almonds in a large bowl. Top with chicken.
Mix dressing ingredients in a bowl or measuring cup and mix well. Pour over salad and toss to evenly coat.
Recipe by Half Baked Harvest