Photo: Christopher Baker; Styling: Linda Hirst
Prep Time
25 Mins
Cook Time
13 Mins
Steep Time
2 Hours 30 Mins
Yield
Makes 4 servings

Take advantage of summer's bountiful crop of strawberries with this light and refreshing meal of Grilled Chicken-and-Strawberry Salad.

How to Make It

Step 1

Melt butter in a large nonstick skillet. Stir in almonds, sugar, and 1 tablespoon water. Cook, stirring constantly, 2 minutes or until sugar melts and coats almonds. Spoon almonds onto wax paper, and set aside.

Step 2

Preheat grill to medium-high heat (350° to 400°) or grill pan over medium-high heat. Brush oil evenly on chicken; sprinkle with salt and pepper. Grill chicken, turning once, 10 minutes or until cooked through. Cut into strips.

Step 3

Toss spinach with Strawberry Vinaigrette to taste. Top with chicken strips, straw­berries, and reserved sugared almonds.

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