Strawberry Chicken Salad with Mint & Goat Cheese

Fresh mint appears twice here: finely chopped mint in the dressing and whole mint leaves in the strawberry chicken salad, tossed with tender greens.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 1 pound 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
• 1½ teaspoons honey
• 1 cup fresh mint leaves, divided, plus more for garnish
• 10 cups mixed salad greens (about 8 ounces)
• 2½ cups strawberries, sliced
• 4 ounces sugar snap peas, trimmed and thinly sliced
• 2 ounces goat cheese, crumbled (1/2 cup)
• ¼ cup sliced almonds, toasted

Directions

1. Preheat grill to medium-high. Brush chicken with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Grill, turning once, until cooked through, 2 to 3 minutes per side. When cool enough to handle, slice the chicken.
2. Meanwhile, whisk vinegar, shallot, honey, and the remaining 5 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Finely chop 1/4 cup mint; add to the dressing in the bowl, whisking to combine. Reserve 2 tablespoons of the dressing.
3. Tear or coarsely chop the remaining 3/4 cup mint leaves; add to the bowl along with mixed greens. Toss gently to combine. Divide the salad among 4 dinner bowls. Combine the chicken and the reserved 2 tablespoons dressing in the large bowl; stir to coat. Divide the chicken, strawberries, snap peas, goat cheese, and almonds among the 4 dinner bowls. Garnish with more mint, if desired.

© Dotdash Meredith. All rights reserved. Used with permission.