Grilled Chicken Salad with Strawberries and Avocado

Name: Grilled Chicken Salad with Strawberries and Avocado
Total time: 95
Yield: 4
Ingredients: ½ cup olive oil; ¼ cup cider vinegar; 2 tablespoons honey; 2 teaspoons white sugar; 1 ½ teaspoons poppy seeds; ½ teaspoon salt; ½ teaspoon ground dry mustard; ½ teaspoon grated onion; ¼ cup Italian-style salad dressing; 3 tablespoons teriyaki sauce; 2 medium boneless chicken breasts; 2 cups baby spinach, torn into bite-sized pieces; 2 cups torn romaine lettuce; 2 cups hulled and sliced strawberries; 1 ripe but firm avocado, pitted and sliced into bite-sized pieces; ½ cup toasted pecans

Recipe by *Sherri* from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

4 servings

•

½ cup olive oil
•

¼ cup cider vinegar
•

2 tablespoons honey
•

2 teaspoons white sugar
•

1 ½ teaspoons poppy seeds
•

½ teaspoon salt
•

½ teaspoon ground dry mustard
•

½ teaspoon grated onion

•

¼ cup Italian-style salad dressing
•

3 tablespoons teriyaki sauce
•

2 medium boneless chicken breasts
•

2 cups baby spinach, torn into bite-sized pieces
•

2 cups torn romaine lettuce
•

2 cups hulled and sliced strawberries
•

1 ripe but firm avocado, pitted and sliced into bite-sized pieces
•

½ cup toasted pecans

Instructions

Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender. Transfer dressing to a bowl or jar and refrigerate at least 1 hour before serving.
Combine Italian dressing and teriyaki sauce in a sealable container and add chicken. Seal and marinate at least 30 minutes to 1 hour before grilling.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove chicken from marinade and grill until juices run clear, 5 to 8 minutes per side. Remove from heat, let cool about 10 minutes, and cut into bite-sized pieces.
Toss grilled chicken, spinach, and romaine lettuce together in a large serving bowl. Gently stir in strawberries and avocado. Refrigerate until ready to serve.
Top salad with dressing and pecans when serving.