Ingredients
Scale
- 2 cups quartered strawberries, divided
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt plus ⅛ teaspoon, divided
- ½ teaspoon ground pepper, divided
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon ketchup
- 1 tablespoon strawberry preserves
- 1 pound chicken tenders
- 1 (5 ounce) package baby spinach
- ½ cup sliced almonds, toasted
- ½ cup crumbled feta cheese
- ½ cup torn fresh basil leaves
Instructions
- Preheat grill to medium-high.
- Blend 1 cup strawberries, balsamic vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper until smooth. Slowly add oil while blending.
- Pour ½ cup of this vinaigrette into a large bowl. Add ketchup and strawberry preserves to the blender and pulse to make a BBQ sauce.
- Sprinkle chicken with remaining ⅛ teaspoon salt and ¼ teaspoon pepper.
- Oil the grill rack. Grill chicken for 1-2 minutes until it releases easily.
- Flip chicken and baste with the BBQ sauce. Cook for 3-4 more minutes, flipping and basting every 15 seconds, until internal temperature reaches 165°F.
- Transfer chicken to a plate and let rest for 5 minutes.
- To the large bowl with vinaigrette, add spinach, almonds, feta, basil, and the remaining 1 cup of strawberries. Toss to combine.
- Serve the salad topped with the grilled chicken.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- This salad pairs well with crusty bread or a side of quinoa.
- Balsamic vinegar adds a sweet and tangy flavor that complements the chicken and strawberries.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 salad bowl
- Calories: 420
- Sugar: 12g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg