Description

Craving a light, refreshing meal that’s bursting with flavor and perfect for a warm day? What if you could create a vibrant salad with juicy grilled chicken, sweet seasonal fruit, and a tangy dressing in just 30 minutes? Say hello to Grilled Chicken Salad with Seasonal Fruit! This delightful recipe features grilled chicken breast slices over crisp Bibb lettuce, topped with fresh strawberries, toasted pecans, and a zesty red wine vinegar dressing.

Ingredients

For the Salad

Skinless, Boneless Chicken Breast Halves (1 lb): Provide lean, juicy protein as the centerpiece.
Pecans (½ cup): Add a toasty, crunchy texture and nutty flavor.
Bibb Lettuce (2 heads, rinsed, dried, torn): Offers a tender, buttery base for the salad.
Fresh Strawberries (1 cup, sliced): Bring sweet, juicy bursts of seasonal flavor.

For the Dressing

Red Wine Vinegar (⅓ cup): Provides a sharp, tangy base for the dressing.
White Sugar (½ cup): Balances the vinegar with sweetness.
Vegetable Oil (1 cup): Creates a smooth, emulsified dressing.
Onion (½, minced): Adds a subtle, savory depth.
Ground Mustard (1 tsp): Contributes a mild, spicy warmth.
Salt (1 tsp): Enhances overall flavor.
Ground White Pepper (¼ tsp): Adds a gentle, peppery note.

Substitutions and Variations

Chicken Breasts: Use chicken thighs for juicier meat, rotisserie chicken for convenience, or grilled tofu for a vegetarian option.
Pecans: Swap with walnuts, almonds, or sunflower seeds for different crunch; omit for nut-free.
Bibb Lettuce: Replace with romaine, butter lettuce, or baby spinach for a different texture.
Strawberries: Substitute with seasonal fruits like blueberries, peaches, pears, or mango; use dried cranberries in cooler months.
Red Wine Vinegar: Use apple cider vinegar, white wine vinegar, or balsamic for a different tang.
White Sugar: Replace with honey, maple syrup, or a sugar-free sweetener for dietary needs.
Vegetable Oil: Swap with olive oil, avocado oil, or grapeseed oil for a lighter flavor.
Onion: Use shallots, green onions, or ½ tsp onion powder for a milder taste.
Vegetarian Option: Replace chicken with grilled tofu, tempeh, or chickpeas; ensure dressing ingredients are vegan.
Gluten-Free: Naturally gluten-free; ensure all ingredients (e.g., mustard) are certified gluten-free.

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Instructions

Prepare the Grill:
- Preheat an outdoor grill to high heat (400–450°F/200–230°C).
- Lightly oil the grate with vegetable oil using a brush or paper towel to prevent sticking.
- Tip: Ensure the grill is clean and hot for clear grill marks; use a grill pan or oven broiler (450°F) if a grill isn’t available.
Grill the Chicken:
- Place 1 lb skinless, boneless chicken breast halves on the preheated grill.
- Cook for about 8 minutes per side, or until juices run clear and an instant-read thermometer inserted into the center reads at least 165°F (74°C), about 16–18 minutes total.
- Remove from the grill, let rest for 5 minutes, then slice into thin strips or bite-sized pieces.
- Tip: Pound chicken to an even thickness for uniform cooking; rest to retain juices before slicing.
Toast the Pecans:
- Place ½ cup pecans in a dry skillet over medium-high heat.
- Cook, stirring frequently, until fragrant and lightly golden, about 8 minutes.
- Remove from heat and set aside to cool.
- Tip: Watch closely to avoid burning; chop pecans after toasting for easier topping if desired.
Make the Dressing:
- In a blender, combine ⅓ cup red wine vinegar, ½ cup white sugar, 1 cup vegetable oil, ½ minced onion, 1 tsp ground mustard, 1 tsp salt, and ¼ tsp ground white pepper.
- Process on high until smooth and emulsified, about 30–60 seconds.
- Tip: Mince onion finely to avoid chunks; taste and adjust sugar or salt for balance. Store in a jar if not using immediately.
Prepare the Salad Base:
- Rinse and dry 2 heads of Bibb lettuce, then tear into bite-sized pieces.
- Divide lettuce evenly among 6 serving plates or a large platter.
- Tip: Dry lettuce thoroughly with a salad spinner or paper towels to prevent a watery salad; tear gently to avoid bruising.
Assemble and Serve:
- Arrange sliced grilled chicken, 1 cup sliced fresh strawberries, and toasted pecans evenly over the lettuce on each plate.
- Drizzle each salad with the red wine vinegar dressing, using about 2–3 tbsp per serving, or serve dressing on the side for individual control.
- Serve immediately with crusty bread, iced tea, or a glass of white wine.
- Tip: Add strawberries and pecans last to maintain their freshness; drizzle dressing sparingly to avoid overloading the salad.