Grilled Chicken Salad & Tangy Strawberry Vinaigrette

Freeze dried strawberries give an extra punch to this chicken salad recipe.

Grilled Chicken & Strawberry Salad with Tangy Strawberry Vinaigrette

Dressing
Step 1
To make the dressing, in a blender combine the Brothers-All-Natural Sliced Strawberry Fruit Crisps with the mustard, raspberry vinegar, salt, and pepper. Pulse to combine. Slowly drizzle in the water and oil until mixture thins and is completely pureed. Scrape down the sides of the blender necessary. Set dressing aside
Chicken
Step 2
To make the chicken, either grill outside, or heat a grill pan over high heat until hot. Add the oil. Season the chicken on both sides with salt and pepper. Sear skin-side down until the skin turns a dark golden color, about 4-5 minutes. Flip once and sear for another 1-2 minutes. Finish roasting in a 450 degrees F oven for about 20 minutes or until the chicken reaches an internal temperature of at least 165 degrees F. Remove from the oven and let rest for at least 5 minutes. If the chicken was bone-in, remove bones after resting.
Salad
Step 3
To prepare the salad, in a large bowl, toss together the field greens, the feta cheese, the sliced toasted almonds, and some of the prepared dressing. Try not to use too much as it will make the greens soggy. Any leftover dressing may be refrigerated for up to 3 days.
Step 4
Slice the chicken on a bias into about 1/4 inch slices and divide both the salad and the chicken evenly among 4 plates. Finally, top each salad with Brothers-All-Natural Sliced Strawberry Fruit Crisps to keep them crunchy. Serve