Strawberry chicken salad with mint & goat cheese
Indulge in the vibrant flavors of a strawberry chicken salad infused with fresh mint and creamy goat cheese. A culinary delight bursting with a mix of sweet, savory, and tangy notes.
Ingredients:
- 450g chicken cutlets
- 6 tablespoons olive oil, divided
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 3 tablespoons white-wine vinegar
- 1 tablespoon minced shallot
- 1 ½ teaspoons honey
- 1 cup fresh mint leaves, divided, plus more for garnish
- 10 cups mixed salad greens (about 8 oz.)
- 2 ½ cups strawberries, sliced
- 110g sugar snap peas, trimmed and thinly sliced
- 60g goat cheese, crumbled (1/2 cup)
- ¼ cup sliced almonds, toasted
Instructions:
- Heat up the grill to medium-high heat. (Don't have a grill? Check out the Tip section.) Coat the chicken with 1 tablespoon of oil, and season it with 1/4 teaspoon of salt and pepper each. Grill the chicken, flipping it once, until it's fully cooked, around 2 to 3 minutes per side. After it cools down a bit, slice the chicken.
- In the meantime, mix together vinegar, shallot, honey, and the remaining 5 tablespoons of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a big bowl. Finely chop 1/4 cup of mint and add it to the dressing in the bowl, stirring well. Set aside 2 tablespoons of the dressing for later use.
- Rip or roughly chop the rest of the 3/4 cup of mint leaves, and then toss them into the bowl along with mixed greens. Gently mix everything together. Separate the salad into 4 dinner bowls. In the large bowl, combine the chicken with the reserved 2 tablespoons of dressing; stir until the chicken is coated. Distribute the chicken, strawberries, snap peas, goat cheese, and almonds evenly among the 4 dinner bowls. Optionally, garnish with more mint.
Summary:
- Calories: 1936 kcal
- Fat: 126 g
- Protein: 136 g
- Carbs: 71 g
- Potassium: 3487 mg
- Magnesium: 377 mg