Easy and healthy salad recipe made with romaine lettuce, onions, avocados, strawberries, grilled chicken, and then tossed in a delicious mustard vinegarette.
INGREDIENTS:
For The Dressing/Marinade:
3 tbsp. Red Wine Vinegar
1 1/2 tbsp. Dijon Mustard
1 tbsp. Maple Syrup
1 tbsp. Chopped Fresh Dill Weed
1/2 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Ground Black Pepper
1/4 cup Olive Oil
For The Salad:
1 pound Boneless Skinless Chicken Breast
Kosher salt and pepper to taste
1 Head Romaine roughly chopped
1/2 Red Onion chopped or sliced
1 Avocado halved, seeded, peeled and sliced
1 1/2 cups Strawberries quartered
1/3 cup Shaved Parmesan Cheese
1 Tbsp Avocado Oil
INSTRUCTIONS:
1.Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use.
2.Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let it marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.
3.Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.
4.Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.
5.Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.
6.Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.
7.For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.
8.Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.
