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

Julia Dowling Rutland
Recipe by Coastal Living June 2013

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Credit: Christopher Baker; Styling: Linda Hirst

Recipe Summary

prep:
25 mins
cook:
13 mins
steep:
2 hrs 30 mins
total:
3 hrs 8 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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