Grilled Chicken Strawberry Field Greens Salad With Lemon Agave Dressing

A refreshing green summer salad perfectly complemented by lemon agave vinaigrette, grilled chicken and the addition of fresh strawberries, blueberries, nuts, and cheese

Course Salad

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories

Ingredients

4-5 boneless, skinless chicken breasts
1 package 5 ounces organicgirl® baby spring mix
1/2 pint fresh strawberries hulled and sliced
1/2 pint fresh blueberries
1 bunch green onions
1/2 cup organicgirl® lemon agave dressing divided
1/4 cup crumbled feta cheese1/4 cup sliced almonds toasted
1/4 cup fresh dill weed chopped
1 avocado sliced
salt
pepper
oregano
lemon zest optional

Instructions

For the Chicken:

Begin by seasoning chicken breasts generously with salt, pepper and oregano. Place seasoned chicken in a glass bowl or plastic bag and pout 1/4 cup organicgirl lemon agave dressing over chicken. Mix well. Allow chicken to marinade for at least 1 hour, but no more than 12 hours.
Heat grill to medium high heat and grill the chicken breasts 8-9 minutes per side until chicken is cooked through and has a golden brown color to it.

For the Salad:

Toast the almonds by placing in a non-stick pan over low-medium heat for 4-5 minutes, tossing/stirring frequently until golden brown. Let stand until cool.
Toss the almonds, mixed greens, green onions, strawberries, blueberries and dill weed in a large serving bowl/dish. Top with feta cheese and avocado slices. Add the lemon agave vinaigrette just before serving and toss.
To plate -serve the dressed salad on a plate with the sliced chicken. Top with fresh lemon zest for extra brightness if desired.

Nutrition