Spinach Salad with Grilled Chicken and Pickled Strawberries
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 931
- Total Fat
- 73
- Saturated Fat
- 11
- Carbohydrates
- 47
- Dietary Fiber
- 7
- Sugar
- 21
- Protein
- 26
- Cholesterol
- 109
- Sodium
- 1358
- Total: 1 hr 30 min (includes marinating time)
- Active: 35 min
Ingredients
Chicken:
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken tenderloins
Dressing:
2/3 cup canola oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 large egg yolk
Kosher salt and freshly ground black pepper
2 tablespoons poppy seeds
Pickled Strawberries:
1 cup sliced strawberries
1/2 cup red wine vinegar
1 tablespoon sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
Salad:
10 ounces spinach
1/2 red onion, thinly sliced
1 cup thinly sliced white button mushrooms
1/2 cup crumbled feta
1/4 cup roasted, salted sunflower seeds
Directions
Special equipment:
Blender- For the chicken: In a medium bowl, whisk together the lemon juice, olive oil, salt, garlic powder, oregano and pepper. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 2 hours.
- Preheat a grill or grill pan to medium-high.
- Remove the chicken from the marinade. Pat dry with a paper towel. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
- For the dressing: Put the oil, vinegar, honey, mustard, egg yolk, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender and blend until smooth. Stir in the poppy seeds. Refrigerate until ready to serve.
- For the pickled strawberries: Put the strawberries in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the vinegar, sugar, salt, pepper, bay leaf and 1/2 cup water. Bring to a low boil and allow the sugar to dissolve. Pour over the strawberries and let stand for about 20 minutes. Remove the bay leaf and drain the strawberries, discarding the liquid.
- For the salad: In a large salad bowl, combine the spinach, red onion, mushrooms, feta, sunflower seeds and pickled strawberries. Pour the desired amount of dressing over the salad, then toss well. Top with the chicken and serve immediately.