Assessment
Strawberry Chicken Salad With Mint & Goat Cheese
Dotdash Meredith
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 (½ cup)
- ¼ cup sliced almonds, toasted
Directions
- Preheat grill to medium-high. Brush chicken with 1 tablespoon oil and sprinkle with ¼ 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.
- Meanwhile, whisk vinegar, shallot, honey, and the remaining 5 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Finely chop ¼ cup mint; add to the dressing in the bowl, whisking to combine. Reserve 2 tablespoons of the dressing.
- Tear or coarsely chop the remaining ¾ 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.
Nutritional Information
Per Serving: 442 Calories, Total Fat: 29 g, Saturated Fat: 6 g, Cholesterol: 69 mg, Carbohydrates: 17 g, Fiber: 6 g, Total Sugars: 8 g, Protein: 30 g, Sodium: 580 mg, Potassium: 723 mg, Phosphorus: 303 mg, Iron: 6 mg, Folate: 131 mcg, Calcium: 152 mg, Vitamin A: 2978 IU, Vitamin C: 82 mg, Vitamin D: 6 IU
© Dotdash Meredith. All rights reserved. Used with permission.
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