Grilled Chicken Salad with Strawberries and Avocado

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender; blend until smooth. Transfer dressing to a bowl or jar; cover and refrigerate before serving, at least 1 hour.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, combine Italian dressing and teriyaki sauce in a glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap. Marinate in the refrigerator before grilling, 30 to 60 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Preheat an outdoor grill for medium heat and lightly oil the grate.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Remove chicken from marinade and shake off excess. Discard remaining marinade.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cool about 10 minutes; cut into bite-sized pieces.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Toss chicken, spinach, and romaine lettuce together in a large bowl; gently stir in strawberries and avocado. Refrigerate until ready to serve.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Toss salad with dressing and pecans just before serving.'}

📊 Nutrition Facts

Per serving (4 servings total)