Grilled Chicken Salads with Strawberry Vinaigrette

Recipe updated May 2015

There’s so much more to do with fresh fruit in the kitchen than filling pies and topping cereal. Sauces, salsas, and salads come to mind. The simple vinaigrette in this recipe is made with fresh strawberries complemented by the sweetness of a little maple syrup and balanced with tangy-sweet balsamic vinegar and Dijon mustard. It’s easy, fresh, and loaded with flavor.

Lean, grilled chicken breast keeps the salad light and deliciously smoky, while crunchy fresh vegetables and nuts along with tart, chewy dried cranberries round out this wholesome dinner salad that’s as satisfying as it is refreshing.

Tip: The easiest way to toast the cashews (or any nut) is in a hot, dry skillet. It takes only a couple minutes, so keep an eye on them and shake the pan several times to prevent scorching. Allow them to cool completely before tossing with the other salad ingredients.

Toast the nuts in a dry skillet

Serves 4

Ingredients

For the Vinaigrette

• 1/2 cup chopped fresh strawberries
• 2 tbsp maple syrup
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 small shallot, finely chopped
• sea salt
• freshly ground black pepper

For the Salads

• 1 large head romaine lettuce, cut lengthwise in half (including stalk end)
• olive oil, for rubbing
• sea salt
• freshly ground black pepper
• 2 8-oz boneless, skinless chicken breast halves, about 1 inch in thickest part
• 1/2 cup chopped yellow wax or green bell pepper
• 1/2 cup chopped celery
• 1/2 cup dried cranberries
• 1/2 cup toasted cashews

Cut Romaine

Salad Ingredients

Preparation

For the Vinaigrette

1. Combine the strawberries, maple syrup, vinegar, mustard, and shallot in a small food processor.
2. Pulse until the berries and shallot are pulverized to a thin, liquid consistency. Transfer to a bowl and season with salt and pepper.

Ready to Process 

Processed Vinaigrette

Strawberry Vinaigrette

For the Salads

1. Light a grill for medium heat. 
2. Rub the cut sides of the romaine with oil and season with salt and pepper. Grill until just beginning to char, 1 minute or less. Transfer to a cutting board and coarsely chop.

Ready to Grill 

Romaine Beginning to Char 

Charred Romaine 

Coarsely Chopped Romaine

1. Rub the chicken breasts with oil and season with salt and pepper. Grill until just cooked through, 5-6 minutes per side, depending on thickness.
2. Transfer to a cutting board and let rest 10 minutes. Slice across the grain into bite-sized strips.
3. Place the lettuce, pepper, celery, cranberries, and cashews in a large bowl. Add 2 tablespoons of the vinaigrette and toss lightly to coat. 

Chicken Beginning to Grill 

Grilled Chicken

Sliced Chicken 

Salad Mixture

Divide the salad among 4 plates and divide the chicken on top of each. Spoon the remainder of the vinaigrette over all and serve.

Grilled Chicken Salads with Strawberry Vinaigrette