Try this Strawberry Chicken Salad with Roasted Chicken and Cracked Black Pepper recipe, or contribute your own.
Suggest a better descriptionTo prepare chicken: Combine oil, Worcestershire sauce, vinegar, garlic, salt and pepper; whisk thoroughly. Place chicken in baking dish or Ziploc bag. Pour marinade over chicken; cover and refrigerate for 2 hours.
Preheat oven to 350. Drain chicken, discarding marinade. Transfer chicken to foil lined baking dish; bake until done, 18 to 20 minutes. Wrap well and refrigerate until cold or up to 1 day.
To prepare preserves: Combine vinegar and water in a large, heavy saucepan. Add sugar, strawberries and pepper; bring to boil. Cook until thickened, 20 to 25 minutes, stirring frequently. Let cool, then cover and refrigerate up to 1 week.
To prepare vinaigrette: Whisk together vinegar, honey, salt and pepper. Whisk in olive oil slowly to for an emulsion. If not using immediately, cover and refrigerate up to 1 week. Bring to room temperate before serving.
To assemble: Toss greens with ½ cup vinaigrette. Dividing evenly, arrange greens on four plates.
Slice chilled chicken breasts on the diagonal. Place chicken breast over greens, fanning out the chicken. Cut four strawberries in half. Slice the remaining strawberries. On each plate, surround the chicken with strawberry slices. Dip the cut edges of the halved strawberries into cracked pepper and place them on opposite sides of chicken. Spoon several Tbs. of strawberry preserves down the center of each chicken breast.
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 300 | ||
Calories from Fat: 251 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 325.8mg | 11 % | |
Potassium 218.9mg | 6 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 14g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 300
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