Ingredients
Scale
- 1 pound chicken cutlets
- 6 tablespoons olive oil, divided
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 3 tablespoons white-wine vinegar
- 1 tablespoon minced shallot
- 1½ teaspoons honey
- 1 cup fresh mint leaves, divided, plus more for garnish
- 10 cups mixed salad greens (about 8 oz.)
- 2½ cups strawberries, sliced
- 4 ounces sugar snap peas, trimmed and thinly sliced
- 2 ounces goat cheese, crumbled (½ cup)
- ¼ cup sliced almonds, toasted
Instructions
- Preheat grill to medium-high. Brush chicken with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper. Grill, turning once, until an instant-read thermometer registers 165°F, 2 to 3 minutes per side. Slice the chicken when cooled.
- Whisk vinegar, shallot, honey, and the remaining 5 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Finely chop ¼ cup mint; add to the dressing and whisk.
- Reserve 2 tablespoons of the dressing. Tear or coarsely chop the remaining ¾ cup mint leaves; add to the bowl with mixed greens. Toss gently.
- Divide the salad among 4 bowls. Combine chicken with reserved dressing and coat. Top bowls with chicken, strawberries, snap peas, goat cheese, and almonds. Garnish with extra mint if desired.
Notes
- Can I prep this salad ahead of time? Yes, but dress greens just before serving.
- How long does leftover chicken salad stay good? Up to 2 days in the fridge.
- What nuts pair well with this salad? Almonds, walnuts, or pecans work well.
- Can I use a store-bought dressing? Yes, but homemade enhances freshness.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 470mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg