Grilled Chicken Summer Salad
with Strawberry Vinaigrette
Get ready for a summer winner! Briny feta, sweet strawberry and crunchy walnuts form the perfect trio in this summer salad.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
132 g
Mini Cucumber
1 tbsp
Strawberry Jam
113 g
Spring Mix
160 g
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
28 g
Walnuts, chopped
(Contains Tree nuts)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.
Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Thinly slice cucumbers into rounds. Cut tomatoes into 1/2-inch pieces.
Whisk together vinegar, 1 tbsp strawberry jam and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper.
Pat chicken dry with paper towels. Season both sides with salt and pepper. Add chicken to grill. Close lid and grill until chicken is cooked through, flipping once, 3-5 min per side.** Set aside to rest, 2-3 min.
While chicken is resting, add spring mix, walnuts, cucumbers and tomatoes to the large bowl with dressing. Season with salt and pepper, then toss to combine.
Thinly slice chicken. Divide salad between plates. Top with chicken, then sprinkle feta over top.
