Strawberry Chicken Salad

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  Chicken Breast, Grilled(960g)
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  Strawberries(360g)
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  Yellow Onion(240g)
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  Walnuts(60g)
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  Celery(240g)
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  Mayonnaise, Regular(180g)
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  Basil, Fresh(15g)
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  Vinegar, White(15g)
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  1 tsp salt ($0.04)
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  1 Tsp Black Pepper (Freshly Cracked, $0.15)
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  Vinegar, Balsamic(15g)

Instructions

1. 1Cook the chicken breasts in a skillet over medium-high heat for 12–15 minutes, turning halfway through, until the internal temperature reaches 165°F and no pink remains. Let cool for 5 minutes, then shred with two forks into bite-sized pieces.
2. 2While the chicken cools, dice the strawberries into ¼-inch pieces, mince the fresh basil, finely chop the celery, dice the onion, and roughly chop the walnuts.
3. 3In a large mixing bowl, combine the shredded chicken, diced strawberries, chopped onion, walnuts, and celery.
4. 4In a small mixing bowl, whisk together the mayonnaise, minced basil, white vinegar, salt, and pepper until smooth and fully combined.
5. 5Pour the dressing over the chicken mixture and toss until all ingredients are evenly coated.
6. 6Drizzle the balsamic vinegar over the salad and gently toss again to incorporate.
7. 7Divide the salad evenly into 9 airtight containers while still at room temperature. Seal and refrigerate until ready to serve.
8. 8Serve on lettuce greens, in a sandwich, or on its own—no reheating needed.