Name: Grilled Summer Salad
Prep time: 20 min
Cook time: 15 min
Ingredients: 2 Chicken breast boneless skinless (butterflied); 2 tbsp Extra-virgin olive oil; 1 head Bibb lettuce leaves; 12 Grape tomatoes (halved); 16 slices Cucumber; 1/2 cup Pecans; 4 tbsp Goat cheese (or more if desired); 4 Dinner rolls ((or your preference of bread)); 3/4 cup Strawberries (sliced); 2 tbsp Sugar; 1/4 cup Water; 1/2 tsp Lemon juice; 1 tbsp Apple cider vinegar

Grilled Summer Salad

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Prep Time: 20

Cook Time: 15

Servings: Servings

Calories: 291kcal

Ingredients

2 Chicken breast boneless skinless butterflied
2 tbsp Extra-virgin olive oil
1 head Bibb lettuce leaves
12 Grape tomatoes halved
16 slices Cucumber
1/2 cup Pecans
4 tbsp Goat cheese or more if desired
4 Dinner rolls (or your preference of bread)

Dressing

3/4 cup Strawberries sliced
2 tbsp Sugar
1/4 cup Water
1/2 tsp Lemon juice
1 tbsp Apple cider vinegar

US Customary - Metric

Instructions

Preheat a grill or grill pan over medium heat.
Bring the strawberries, sugar, and water to a simmer over medium heat in a saucepan. Cook until the strawberries become very soft. Place in a blender or food processor and blend until smooth. Refrigerate or place in the freezer to cool, stirring occasionally to release any steam. Once it is cooled down, whisk in the lemon and vinegar. Season with salt and pepper to taste.
Season both sides of the chicken well with salt and pepper. Drizzle with oil on both sides and cook golden brown on both sides to an internal temperature of 160 degrees. Once cooked, set aside to rest for 5 minutes before slicing.
Lay down the bibb lettuce, top with chicken, tomatoes, cucumbers, pecans, and goat cheese.
Drizzle the dressing over top of the salad (about 1 tablespoon of dressing per portion or more if desired). Serve with bread.

Nutrition