Grilled Chicken Salad

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  Chicken Breast, Grilled

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Almonds(120g)
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  Yellow Onion
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  Lettuce, Romaine(960g)
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  Spinach(960g)
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  Strawberries(227g)
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  Tomato, Cherry(240g)
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  Avocado
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  1/8 teaspoon kosher salt
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  Cheese, Feta, Crumbled(180g)
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  Lemon Juice, Fresh(60g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Honey(30g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1/2 teaspoon kosher salt
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  1/8 teaspoon ground black pepper

Instructions

1. 1Toast the almonds in a large skillet over medium heat, stirring constantly, for 2 minutes. Reduce heat to medium-low and continue cooking and stirring until fragrant and just starting to turn golden, about 3–5 minutes more. Transfer immediately to a plate to cool.
2. 2Place the sliced onion in a bowl, cover with cold water, and let sit while you prepare the remaining ingredients (this mellows the harsh bite).
3. 3If the chicken breast is not yet cooked, heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the chicken and cook 6–8 minutes per side until internal temperature reaches 165°F and no longer pink inside. Transfer to a cutting board, cool slightly, then slice or cube as desired.
4. 4In a medium bowl, whisk together the lemon juice, olive oil, honey, and Dijon mustard until evenly combined. Season with salt and pepper to taste.
5. 5In a large bowl, combine the romaine and spinach. Add the strawberries, cherry tomatoes, and one of the avocados. Sprinkle with salt. Drain and pat dry the red onion, then add it to the bowl along with the sliced chicken.
6. 6Pour about half the dressing over the salad and toss with clean hands until leaves are nicely moistened. Add more dressing if needed to suit your preference.
7. 7Gently fold in the remaining avocado, crumbled feta, and cooled almonds.
8. 8Divide the salad evenly into 4 bowls or airtight containers while fresh. Serve immediately, or refrigerate with extra dressing on the side for up to 1 day.