Spicy Chicken & Strawberry Salad

Probably one of my favorite ways to serve salad is with some sort of fruit in it. When strawberries are in season, I...

Probably one of my favorite ways to serve salad is with some sort of fruit in it. When strawberries are in season, I slice them in half and toss them with crisp lettuce, creamy cheese and chicken or steak. The sweetness mixed with all of the other ingredients makes for a bowl of deliciousness.

This Spicy Chicken & Strawberry Salad would make a great weeknight meal. Broil the chicken with our Smoky Honey Habanero rub and while it's cooking, toss some greens, strawberries, crumbled bleu cheese and dice avocado. Make a quick vinaigrette (recipe below) and top with sliced chicken and dinner is served.

Ingredients

  • head butter lettuce, washed and dried
  • chicken breasts, thawed
  • 2  Tablespoons  Smoky Honey Habanero spice rub, divided
  • avocado, peeled, pitted and diced
  • trawberries, washed, stemmed and halved
  • 1  Cup  bleu cheese, crumbled
  • 1  Cup  vinaigrette, see below
  • cooking spray

Directions

Preheat broiler. Line a rimmed baking sheet with aluminum foil. Spray with cooking spray. Sprinkle chicken breasts with Smoky Honey Habanero rub and place on prepared baking sheet. Broil chicken for 5 minutes, turn and continue for another 3-5 minutes, or until done to your liking. Allow to rest 5 minutes before slicing.

Tear the lettuce into pieces and divide among 2 plates or bowls. Top with avocado, strawberries, bleu cheese and sliced chicken. Drizzle with dressing or vinaigrette. Serve.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.