Ingredients
Scale
- 1 pound chicken cutlets
- 6 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 3 tablespoons white-wine vinegar
- 1 tablespoon minced shallot
- 1 1/2 teaspoons honey
- 1 cup fresh mint leaves, divided, plus more for garnish
- 10 cups mixed salad greens (about 8 oz.)
- 2 1/2 cups strawberries, sliced
- 4 ounces sugar snap peas, trimmed and thinly sliced
- 2 ounces goat cheese, crumbled (1/2 cup)
- 1/4 cup sliced almonds, toasted
Instructions
- Preheat your grill to medium-high heat. Brush the chicken cutlets with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon each of salt and pepper.
- Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 2 to 3 minutes per side. Let it cool slightly, then slice.
- While the chicken grills, whisk together the white-wine vinegar, minced shallot, honey, remaining 5 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- Finely chop 1/4 cup of the mint leaves and whisk them into the dressing. Set aside 2 tablespoons of the dressing for the chicken.
- Tear or coarsely chop the remaining 3/4 cup of mint leaves and add them to the bowl along with the mixed greens. Toss gently to coat.
- Divide the dressed greens among 4 dinner bowls.
- Toss the sliced chicken with the reserved 2 tablespoons of dressing in the large bowl. Divide the chicken, strawberries, snap peas, goat cheese, and toasted almonds among the 4 bowls.
- Garnish with extra mint leaves if desired and serve right away.
Notes
- If you do not have a grill, cook the chicken in a grill pan or skillet over medium-high heat on the stovetop using the same timing.
- Toast the almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden.
- Slice the strawberries just before serving to keep them fresh and firm.
- You can prep the dressing and chop the mint up to a day ahead and store it covered in the fridge.
- Swap goat cheese with feta if you prefer a saltier, firmer cheese.
- This salad is best served immediately after tossing to avoid soggy greens.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg