Paleo Balsamic Chicken Strawberry Salad
Servings: 6 servings
Ingredients
Marinade/Dressing
- 2 tablespoons garlic oil
- 14 tablespoons avocado oil
- ½ cup balsamic vinegar
- ¼ cup coconut aminos
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 ½ pounds boneless skinless chicken
Salad
- around 10 cups your favorite greens- spinach, butter lettuce, or a mix
- 1 pound sliced strawberries
- 1 cup toasted pecans
- ¼ cup chopped green onion
Instructions
- Make the marinade. In a small bowl or measuring cup, combine oils, balsamic vinegar, coconut aminos, salt and pepper. The best way to measure the oils is to add 2 tablespoons of garlic oil and then enough avocado oil to make 1 cup. Mix well.
- Place the chicken in a small glass container and pour ⅓ of the marinade mixture over it. Save the rest to use as the dressing. Let the chicken marinate at least a couple hours or overnight. Grill chicken or cook at 375° for 20-25 minutes, or until cooked through. Cook time will depend on thickness of chicken.
- Assemble the salad. Place greens in a bowl, top with sliced strawberries, pecans, green onion and sliced chicken. Pour dressing on top and enjoy.