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Grilled Chicken Salad with Strawberry Vinaigrette

Makes 8 servings
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Ingredients Method

Ingredients
  

  • ½ cup fresh lemon juice
  • 6 tablespoons canola oil divided
  • 2 teaspoons kosher salt divided
  • 1½ teaspoons ground black pepper divided
  • ½ teaspoon onion powder
  • 5 boneless skinless chicken breasts
  • about 2½ pounds
  • 6 cups spring mix lettuces
  • 3 cups torn romaine lettuce
  • 2½ cups fresh strawberries halved
  • 1 cup cherry tomatoes quartered
  • 1 cup sliced seedless cucumber
  • 1 cup fresh basil leaves torn
  • ½ cup sliced red onion
  • Strawberry Vinaigrette recipe follows

Method
 

  1. In a large glass bowl, whisk together lemon juice, 4 tablespoons oil, ½ teaspoon salt,
  2. ½ teaspoon pepper, and onion powder. Add chicken, turning to coat. Cover and refrigerate for at least 2 hours or up to 6 hours.
  3. Remove chicken from bowl, discarding marinade. Pat chicken dry. Brush with remaining 2 tablespoons oil. Sprinkle with remaining 1½ teaspoons salt and remaining 1 teaspoon pepper.
  4. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  5. Grill chicken until a meat thermometer inserted in thickest portion registers 165°, 4 to 5 minutes per side. Let cool for 20 minutes.
  6. On a large platter, arrange lettuces, strawberries, tomatoes, and cucumber. Slice chicken, and place over lettuce mixture. Chicken can be served warm or chilled. Sprinkle basil and red onion over salad. Serve with Strawberry Vinaigrette.