Grilled Chicken Salad with Strawberries


  • 4 Tbsp. 
    olive oil, divided
  • boneless, skinless chicken breasts
  • salt and pepper 
    to taste
  • 2 Tbsp. 
    balsamic vinegar
  • 1 tsp. 
    Dijon mustard
  • 2 tsp. 
    BeeMaid honey
  • 8 cups 
    chopped romaine lettuce or field greens
  • 12 - 16 
    strawberries, sliced
  • 1 ripe 
    avocado, peeled, pitted and cut into 1/2 inch cubes
  • 150 - 200 grams 
    goat or brie cheese
  • ½ cup 
    almonds, walnut or pecan pieces


Preheat BBQ or indoor grill to medium-high heat. Place 1 tbsp of oil in a shallow bowl. Set in the chicken breasts and turn to coat. Season each breast with salt and pepper. Lightly oil the bars of your grill. Grill chicken 4-5 minutes per side, or until cooked through. Set chicken on a cutting board and cool to room temperature. Now slice each breast, widthwise, into 6 or 7 pieces.

Place remaining 3 tbsp oil, vinegar, mustard and beemaid honey in a salad bowl. Season with salt and pepper and whisk to combine. Add the lettuce and toss to coat. Divide and mound lettuce on 4 plates. Top lettuce on each plate with a sliced chicken breast. Divide and top each salad with some of the strawberries, avocado, cheese and nuts.