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Gluten Free Grilled Chicken Salad
Prep time
Cook time
Total time
Gluten Free Grilled Chicken Salad
Author: Jan Withington
Recipe type: Salad
Serves: 6
Ingredients
- 8 to 10 pieces chicken tenderloins
- 1 tablespoon Private Selection Balsamic Vinegar of Modena - gluten free
- ¼ cup extra virgin olive oil plus 3 tablespoons, divided
- 1 teaspoon sugar
- 1 tablespoon fresh tarragon, chopped
- 2 cups fresh baby spinach
- 4 to 5 cups romaine lettuce
- 1 ripe avocado, peeled and sliced
- ⅛ of small red onion, thinly sliced
- ¼ cup feta cheese crumbles
- 1 cup strawberries, quartered
- ¼ teaspoon kosher salt
- 3 tablespoons pine nuts, toasted
- 2 cloves garlic, minced
- freshly ground black pepper
- ¼ cup fresh cilantro, chopped
Instructions
- Place chicken in a large bowl, drizzle 3 tablespoons olive oil and season with cilantro, minced garlic, salt and pepper. Let it marinate for 15 minutes.
- In a small bowl, whisk together the olive oil, chopped tarragon, vinegar, sugar, salt and pepper.
- Heat a large cast iron pan or griddle to medium high heat. Cook the chicken for few minutes until cooked through. Transfer to a chopping board and cut into bite pieces.
- Place lettuce and spinach in a large platter. Top with the strawberries, avocado, onions, chicken, feta cheese and drizzle the dressing all over. Serve
