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plate of Chicken Salad with a fork and napkin_

Grilled Chicken Salad With Ginger Dressing

Adapted from http://www.recipe.com/grilled-chicken-salad-with-strawberry-balsamic-dressing/
Course Dinner
Cuisine American
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Author Theresa Huse

Ingredients

  • 1 bag spinach 3 cups
  • iceberg lettuce
  • 1 red onion
  • pkg. strawberries
  • 1-2 nectarines or peaches
  • 1/2-1 tsp. fresh ginger grated
  • 1-2 cloves crushed garlic optional
  • salt and pepper to taste to taste
  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1 lb. Boneless Skinless Chicken Breast
  • 1 tsp. Garlic Powder or Garlic Salt

Instructions

  1. For the dressing: Grate fresh ginger into a bowl then add into measuring a cup of pre-measured olive oil and vinegar. Salt and pepper to taste. Set to the side

  2. Wash, dry and chop your greens, fruit, and onion.

  3. Put into a bowl and cover with damp paper towel set into the fridge until needed. Do not add the dressing until serving.

  4. Grill boneless, skinless Chicken Breasts until done. Spice with Garlic, Salt and Pepper. Grill on Medium heat until no pink is showing inside. Cook to internal Temp of 165* http://www.foodsafety.gov/keep/charts/mintemp.html

Recipe Notes

Serves 3-4. Increase ingredients for larger families. Enjoy the refreshing salad with grilled chicken!