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Blackened Chicken With Strawberry Salad

Blackened Chicken With Strawberry Salad

This fresh, summery salad is a perfect use for grilled chicken: coat it in a tasty spice rub and slice it over fresh greens and sweet berries, with a fruity vinaigrette to match. If you’ve gone berry-picking and don’t quite know what to do with all your bounty, it’s a delicious celebration – and if your “berry-picking” involves picking out a couple of cartons at the store, it’ll still be delicious!

This one would be a great meal to start a little ahead of time; you could make the vinaigrette earlier in the day so it has time to really chill before you pour it on the salad, and it reduces your work at dinnertime.

This salad would be delicious with some Paleo lemonade or iced tea (or maybe something a little harder, if you like it that way). It’s good on its own for a light meal, but if you want an extra side, why not serve it with tostones (there are instructions in this recipe) or your favorite chilled soup?

Blackened Chicken With Strawberry Salad Recipe

Servings SERVES: 4Preparation time PREP: 15 min.Cooking time COOK: 20 min.

Notice

Protein: 59g / %

Carbs: 59g / %

Fat: 15g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 4 boneless skinless chicken breasts;
  • 8 cups spinach or mixed greens;
  • 1 lb. fresh strawberries, sliced;
  • 1 cup dried cranberries;
  • 1 tbsp. paprika;
  • 1 tsp. cayenne or chili powder;
  • 1/2 tsp. oregano;
  • 1/4 tsp onion powder;
  • ½ tsp. garlic powder;
  • Sea salt and freshly ground black pepper;

Ingredients for the strawberry vinaigrette

  • 1 lb strawberries, roughly chopped;
  • 2 tsp. raw honey (optional);
  • juice of 1/2 lemon;
  • 1 tbsp. balsamic vinegar;
  • Sea salt and freshly ground black pepper;
  • 2 tbsp olive oil;
Blackened chicken preparation

Preparation

  1. Preheat your grill to medium high.
  2. In a bowl, combine the paprika, cayenne, oregano, onion powder, garlic powder, and season with salt and pepper to taste.
  3. Season the chicken breasts with the paprika seasoning on both sides.
  4. Combine the strawberries, honey, and lemon juice in a saucepan placed over a medium heat, .
  5. Bring to a boil, reduce the heat, and let simmer for 8 to 10 minutes.
  6. Pulse the strawberry mixture in a blender until smooth and let cool.
  7. Slowly add the balsamic vinegar and olive oil, whisking continuously, and season to taste.
  8. Place chicken breasts on the preheated grill. Cover and cook for about 5 to 8 minutes on each side.
  9. Let the chicken rest for about 5 minutes, and slice.
  10. In a bowl, toss all the remaining ingredients.
  11. Serve the chicken on top of the salad and drizzle with the strawberry vinaigrette.