Categories: Salad
Ingredients
- 2 cups quartered strawberries, divided
- 2 tbsp. balsamic vinegar
- 1/4 tsp salt, plus 1/8 tsp, divided
- 1/2 tsp black pepper, divided
- 3 tbsp. olive oil
- 1 tbsp. ketchup
- 1 tbsp. strawberry preserves
- 1 lb. chicken tenders
- 5 oz. baby spinach
- 1/2 cup sliced almonds, toasted
- 1/2 cup crumbled feta
- 1/2 cup torn fresh basil leaves
Directions
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Preheat grill to medium-high.
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Combine 1 cup strawberries, vinegar and 1/4 tsp each salt and pepper in a blender. Blend until smooth. With the motor running, slowly drizzle in oil. Transfer 1/2 cup of the vinaigrette to a large bowl. Add ketchup and preserves to the blender and pulse until smooth.
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Sprinkle chicken with the remaining 1/8 tsp salt and 1/4 tsp pepper. Oil the grill rack. Grill the chicken until it releases easily, 1 to 2 minutes. Flip and baste with the BBQ sauce from the blender. Cook, flipping and basting every 15 seconds, until cooked through, 3 to 4 minutes more. Transfer to a plate and let rest for 5 minutes.
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Add spinach, almonds, feta, basil and the remaining 1 cup strawberries to the vinaigrette; toss to combine. Serve the salad topped with the chicken.