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Grilled Chicken Salad with Strawberry Vinaigrette and Almonds

4 servings


Gluten Free

Nutritional Facts Per Serving

39.8 g
6.1 g
1.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 446
  • Fat 29 g
    • Saturated   7.5 g
    • + Trans 
  • Cholesterol 108 mg
  • Sodium   268 mg
  • Carbohydrate 6.1 g
    • Fibre   1.8 g
    • Sugars  
  • Protein 39.8 g
    • Vitamin A 55 %
    • Vitamin C 35 %
    • Calcium 8 %
    • Iron 12 %


Place almonds in non-stick skillet and set over medium heat. Cook the almonds, stirring occasionally, until lightly toasted, about 4 to 5 minutes. Set almonds aside until needed.
Preheat your indoor or outdoor grill to medium-high. Brush chicken with 2 Tbsp. of the oil; season with salt and pepper. Lightly oil the bars of the grill. Grill the chicken 3 to 4 minutes per side, or until cooked through. Set the chicken on a cutting board.
Whisk and combine the vinegar, juice, honey, mustard, tarragon and remaining 3 Tbsp. oil in a salad bowl. Mix in the strawberries; season with salt and pepper.
Cut each chicken breast, widthwise, into 1" slices. Add the lettuce to the salad dressing and toss to combine. Divide lettuce among 4 plates. Set a sliced chicken breast on each plate. Divide and top salad with almonds and cheese and serve.

Serving Suggestions

Round out this main-course salad by serving it with slices of our fine, in-store bakery bread. The possibilities include filone, foccacia, piccolo onion poppy seed, and baguette.

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