Summer Grilled Chicken (or Steak) Salad
Make this salad an addition to your backyard grilling party.
Ingredients
- 2 chicken breasts (about 1 pound), boneless and skinless (or 1 pound steak)
- Salt and pepper (to taste)
Salad base:
- 4 cups chopped romaine lettuce
- 1 large avocado, peeled and diced
- 2 cups sliced strawberries
- 1 cup blueberries
- ¼ cup red onions, chopped or sliced
- 1 cup cherry tomatoes, halved
Dressing:
- 3 tablespoons olive oil (or your favorite oil)
- 1 teaspoons balsamic vinegar
- ½ teaspoons minced garlic
- ¼ teaspoons Dijon mustard
- 2 teaspoons milk
- Pinch of salt and pepper
Directions
Place chicken breasts (or steak) on plate and season both sides with salt and pepper. Heat grill to medium heat (approximately 400 F). Place meat on grate over direct heat for four to five minutes each side.
Move meat away from the direct heat and cook for an additional five to seven minutes or until the internal temperature of the thickest part of the chicken reads 165 F or the steak reaches 145 F. Remove from grill and let rest at least five minutes. Dice the meat and set aside.
Prepare dressing by combining ingredients in small mixing bowl or Mason jar. Whisk or shake well to combine.
Assemble salads by evenly dividing lettuce, avocado, strawberries, blueberries, tomatoes and onions among four plates. Add diced chicken breast. Drizzle with dressing.
*Substitute marinated steak or pork if desired.
