It’s week 10 of my 12 week series of The Summer of Salads with only 2 more weeks to go. Featured is the Strawberry, Feta, and Grilled Chicken Salad over Power Greens with a Honey Balsamic Vinaigrette.
Salad ingredients :
•1-3 oz boneless skinless chicken breast (A pinch of kosher salt, black pepper, onion powder, garlic powder and paprika. Season to taste)
•3 cups of Simple Truth power greens
•8 fresh strawberries chopped in half
•1 tbsp of fat free Feta cheese crumbles
•1 tbsp of chopped walnuts
•1/4 cup of sliced red onions
•Olive oil cooking spray
Dressing ingredients :
•5 tablespoons of extra virgin olive oil
•1/4 cup of balsamic vinegar
•1 tbsp of honey
•1 tsp of dijon mustard
•1/2 of a stevia sugar packet
•1 tsp of minced garlic
•1 tsp of fresh chopped ginger
•1/4 tsp of kosher salt
•1/4 tsp of garlic powder
•1/4 tsp of onion powder
•In a jar, mix and shake well all of your dressing ingredients. Refrigerate for 30 minutes.
•Season the chicken on both sides. (Season to taste)
•Spray the foreman grill with olive oil cooking spray.
•Cook for 4 to 5 mins on both sides or until done.
•If in the oven, bake the chicken on 350 degrees for 15 minutes or until done.
•Let it rest for a few minutes before you slice it against the grain. Set aside.
•Place the power greens upon the plate.
•Top it with the red onions, strawberries, and walnuts.
•Place the chicken on top of the salad.
•Sprinkle the salad with the Feta cheese crumbles
•Drizzle with honey balsamic vinaigrette