Herb Grilled Chicken Salad With Strawberries and Feta Cheese
The first time I had a salad even remotely close to this one, it was a warm summer evening at a local winery. Sunlight filtered through the grapevines, painting the tables in dappled light, and the air was filled with the sweet scent of fermenting grapes. I remember thinking, as I tasted the combination of grilled chicken, juicy strawberries, and tangy feta, that this was the perfect embodiment of summer on a plate. It was simple, fresh, and utterly delicious – a memory I’ve savored ever since.
Recipe Overview
- Prep Time: 35 minutes (includes marinating)
- Cook Time: 8 minutes
- Total Time: 43 minutes
- Servings: 4
- Dietary Type: Gluten-Free (if using gluten-free dressing and omitting wonton strips)
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup garlic and herb marinade (your favorite brand or homemade)
- 6 cups salad greens (your choice, such as romaine, mixed greens, or spinach)
- 1 quart strawberries, hulled and sliced
- ¼ cup red onion, sliced and separated into rings
- 1 cup cucumber, sliced
- ½ cup reduced-fat feta cheese, crumbled
- ½ cup walnut pieces
- ½ cup wonton wrapper strips (found in the produce section)
- ½ cup light balsamic vinaigrette salad dressing
Equipment Needed
- Ziplock bag
- Grill
- Foil
- Blender
- Plates for serving
Instructions
- Place the chicken breasts in a ziplock bag.
- Pour the garlic and herb marinade over the chicken, ensuring it’s well coated. Seal the bag, removing excess air.
- Let the chicken marinate in the refrigerator for at least 30 minutes, or longer for more flavor. This step infuses the chicken with delicious herbs and garlic.
- Preheat your grill to high heat. A hot grill ensures a beautiful sear and prevents the chicken from sticking.
- Place the marinated chicken breasts on the hot grill.
- Cook for about 4 minutes per side, or until the internal temperature reaches 150°F (65°C). Use a meat thermometer to ensure accurate doneness. Overcooking will result in dry chicken.
- Remove the chicken from the grill and immediately wrap it in foil.
- Let the chicken rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
- While the chicken rests, prepare the dressing. Place about ½ cup of the sliced strawberries into a blender.
- Puree the strawberries until smooth.
- Pour in the light balsamic vinaigrette salad dressing and blend well until combined. Taste and adjust sweetness or tanginess as needed. Set aside.
- To assemble the salads, divide the salad greens, remaining sliced strawberries, red onion rings, and cucumber slices evenly among 4 plates.
- Once the chicken has rested, slice it into thin strips against the grain. This will make it easier to eat and enhance its tenderness.
- Divide the sliced chicken among the plates, arranging it artfully on top of the salad.
- Drizzle the strawberry balsamic vinaigrette over each salad.
- Top with crumbled feta cheese, walnut pieces, and wonton wrapper strips.
- Serve immediately and enjoy!
Expert Tips & Tricks
- Marinating Magic: Don’t skip the marinating step! It makes a huge difference in the flavor and tenderness of the chicken. If you have time, marinate the chicken overnight for maximum flavor.
- Grill Marks: For beautiful grill marks, rotate the chicken 45 degrees halfway through the cooking time on each side.
- Homemade Marinade: Create your own garlic and herb marinade by combining olive oil, minced garlic, chopped fresh herbs (like rosemary, thyme, and oregano), lemon juice, salt, and pepper.
- Strawberry Savvy: If your strawberries aren’t as sweet as you’d like, add a touch of honey or maple syrup to the pureed dressing.
- Crispy Wonton Strips: For extra crispy wonton strips, bake them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown.
- Dressing Consistency: If the dressing is too thick, add a tablespoon of water or balsamic vinegar to thin it out.
Serving & Storage Suggestions
Serve this salad immediately after assembling to prevent the greens from becoming soggy. For an elegant presentation, arrange the ingredients artfully on each plate.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The salad greens are best consumed immediately, but you can store the dressing separately in the refrigerator for up to 5 days.
Reheat the chicken gently in a skillet or microwave before adding it to the salad. Avoid reheating the salad greens, as they will wilt.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 293.3 kcal | N/A |
| Calories from Fat | 152 g | 52% |
| Total Fat | 16.9 g | 25% |
| Saturated Fat | 2.9 g | 14% |
| Cholesterol | 46.4 mg | 15% |
| Sodium | 78.5 mg | 3% |
| Total Carbohydrate | 18.6 g | 6% |
| Dietary Fiber | 5.7 g | 22% |
| Sugars | 9.2 g | 36% |
| Protein | 20.1 g | 40% |
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Variations & Substitutions
- Vegetarian Option: Replace the chicken with grilled halloumi cheese or marinated tofu for a delicious vegetarian alternative.
- Vegan Option: Omit the feta cheese and use a vegan balsamic vinaigrette dressing. You can also add toasted pumpkin seeds or sunflower seeds instead of walnuts.
- Berry Medley: Experiment with different berries, such as blueberries, raspberries, or blackberries, in addition to or instead of strawberries.
- Cheese Swap: Try goat cheese or blue cheese instead of feta for a different flavor profile.
- Nut-Free: Substitute the walnuts with sunflower seeds or pumpkin seeds.
- Seasonal Adaptation: In the fall, use grilled apples or pears instead of strawberries. In the winter, try adding roasted butternut squash or sweet potatoes.
FAQs (Frequently Asked Questions)
Q: Can I use frozen strawberries for the dressing?
A: Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before pureeing.
Q: How do I prevent the chicken from sticking to the grill?
A: Ensure the grill is properly preheated and lightly oiled before placing the chicken on it. You can also use a grill mat to prevent sticking.
Q: Can I make the dressing ahead of time?
A: Yes, the dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days.
Q: What other types of greens can I use in this salad?
A: You can use any of your favorite salad greens, such as romaine lettuce, spinach, arugula, or mixed greens.
Q: Can I use a different type of nut?
A: Absolutely! Pecans, almonds, or pistachios would all be delicious substitutes for walnuts.
Final Thoughts
This Herb Grilled Chicken Salad with Strawberries and Feta is more than just a salad; it’s a celebration of fresh flavors and vibrant colors. It’s the perfect dish for a light lunch, a summer barbecue, or a simple weeknight dinner. Don’t be afraid to experiment with different ingredients and make it your own! I hope this recipe brings as much joy to your table as it has to mine. I encourage you to try this recipe and share your creations. Happy cooking!