Tuscan Grilled Chicken With Strawberry Salad

Who knew that grilled chicken and avocado-strawberry salad was even a thing? Let alone that there are plenty of variations on the theme: strawberry chicken salad with almonds or poppy seed dressing, even a grilled chicken with a strawberry salad wrap. It seems that it is growing in popularity, and while we tend to stay away from foodie trends, we’ve fallen face first into a plateful of Tuscan grilled chicken with strawberry salad. It is mouthwatering, yet delicate, and full of healthy fats and protein to nourish your body. No appetizer or side dish needed.

For the most part, people often refer to strawberries as either a breakfast food, as in an avocado and kale smoothie bowl, or as a dessert, for example, in a mango and strawberry sorbet. We know they combine beautifully with meat too, and they make a perfectly sweet surprise when tossed into dinner. This strawberry salad is really special, so when fresh berries are in season, you must make this dish! Search for local and organic strawberries, as quality is of the utmost importance. And be sure to make a taste test for quality control purposes, of course.

If you are able to grow your own strawberries, know that the leaves can also be eaten raw or cooked, and used as a garnish. Strawberry leaves can also be made into an aromatic, antioxidant-rich tea to be served before, or after, dinner.

Tuscan Grilled Chicken With Strawberry Salad Recipe

Ingredients

• 2 to 3 chicken breasts, boneless and skinless
• 1/4 cup extra-virgin olive oil
• 1 tbsp. Italian seasoning
• 4 garlic cloves, minced
• 2 tbsp. fresh lemon juice
• Sea salt and freshly ground black pepper

Strawberry Salad Ingredients

• 1 head of Romaine Lettuce, torn
• 10 strawberries, sliced
• 1 avocado, sliced
• 1 red onion, sliced
• 1 bell pepper, sliced
• 1/4 cup. extra-virgin olive oil
• 2 tsp. lime zest
• 3 tbsp. lime juice
• 1 tbsp. honey
• Sea salt and freshly ground black pepper

Preparation

1. Preheat grill to medium-high heat.
2. In a bowl, combine the olive oil, Italian seasoning, garlic, and lemon juice, then season to taste.
3. Rub the chicken breasts with the Tuscan dressing, making sure they are well coated.
4. Grill the chicken for 8 to 10 minutes per side or until no longer pink, let rest for 2 to 3 minutes, and slice.
5. In a bowl, whisk the olive oil, lime zest, lime juice, honey and season with salt and pepper.
6. Place Romaine leaves in a large bowl and top with chicken, strawberries, bell pepper, onion, and avocado.
7. Drizzle the salad with the dressing, toss gently and serve.