Strawberry Cucumber Salad with Grilled Lemon Chicken
This Strawberry Cucumber Salad with Grilled Lemon Chicken is a show-stopping summer recipe packed with juicy strawberries, crisp cucumbers, tender grilled chicken, and bright citrus flavour. Tossed with a light homemade dressing, it’s the perfect balance of sweet, savoury and refreshing for easy lunches, light dinners, or outdoor gatherings.
Ingredients
Chicken Marinade
- 3 Tbsp extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 Tbsp honey
- 2 green onions, sliced
- 1 tsp grated fresh ginger
- 1 tsp kosher salt
- freshly ground black pepper
- 4 boneless, skinless chicken breasts
Strawberry Cucumber Salad
- 142gr/5oz mixed baby lettuce (spring mix)
- 1 English cucumber, cut in ribbons using a vegetable peeler
- 340gr/12oz fresh strawberrries, sliced
- 2 190gr/6-7oz balls of fresh mozzarella, sliced
- 2 avocados, peeled and sliced
- 1/4 cup chopped fresh mint
- 1/2 cup shelled pistachios, coarsely chopped
- Mediterranean Lemon Vinaigrette
Instructions
Prepare the chicken
- Combine the olive oil, lemon juice, honey, green onions, ginger, salt and a few good cracks of freshly ground black pepper in a mixing bowl, or resealable plastic bag. Add the chicken breasts, turning to coat. Marinate the chicken for at least 30 minutes or up to 2 hours.
- Preheat a grill to high, then reduce the temperature to medium. Remove the chicken from the marinade, allowing any excess to drip back in to the bowl. Discard the marinade. Cook the chicken over medium heat, flipping a few times to make grill marks, until cooked through. The chicken should reach 165F on an instant read thermometer inserted in the centre. Set the chicken aside for 10 minutes to rest, then slice. Chicken can be served warm, chilled or at room temperature, but should not be hot as this will cause the salad to wilt.
Prepare the salad
- Fill the bottom of a large rimmed platter with the mixed baby lettuces (spring mix). Twist the cucumber ribbons into long curls, then place them over the lettuces. Arrange the strawberries, mozzarella, and avocado in groups over the lettuces. Tuck in the slices of grilled chicken. Sprinkle the top of the salad with the fresh mint, then with the chopped pistachios. Serve immediately with the Mediterranean Lemon Vinaigrette on the side.
Notes
- This salad, without the avocados, can be assembled, covered and stored in the fridge up to 2 hours in advance. Make sure the chicken is fully cooled before adding it to the salad so it doesn’t wilt the greens. Add the avocado just before serving to prevent browning.