Ingredients
Scale
- 2 medium Grilled Chicken Breasts, diced into bite-sized pieces
- ½ cup sliced almonds
- ½ small red onion or 1 small shallot, thinly sliced
- 4 cups chopped romaine lettuce (about 1 large heart)
- 4 cups baby spinach (about 4 ounces)
- 8 ounces strawberries, hulled and quartered (about 1/2 pint)
- 1 cup cherry tomatoes, halved (about 6 ounces)
- 2 ripe avocados, diced, divided
- ⅛ teaspoon kosher salt
- ¾ cup feta cheese
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Toast the almonds in a skillet over medium heat for 2 minutes, then reduce to medium-low. Stir constantly until golden (3-5 minutes). Transfer to a plate to cool.
- Soak sliced onion in cold water for 10 minutes to mellow the flavor. Drain and pat dry.
- Whisk lemon juice, olive oil, honey, mustard, salt, and pepper in a bowl to make the dressing.
- In a large bowl, combine romaine, spinach, strawberries, tomatoes, and 1 avocado. Sprinkle with salt.
- Add drained onion, diced chicken, and half the dressing. Toss gently to coat.
- Top with remaining avocado, feta, and almonds. Toss lightly and serve immediately with extra dressing on the side.
Notes
- Use leftover grilled or rotisserie chicken for convenience.
- Serve the chicken cold or at room temperature for best texture.
- Baby kale or mixed greens can substitute for spinach.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg