SUMMER SALAD WITH STRAWBERRIES AND DIJON CHICKEN
Enjoy a fresh and colorful salad with strawberries and Exceldor chicken marinated in Dijon mustard, a refreshing option that's perfect for summer barbecues.
4-6
Portions
15 min
Prepping
20 min
Cooking
Recipe
Easy
Ingredients
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- 500 ml (2 cups) sliced strawberries
- 500 ml (2 cups) Lebanese cucumbers, cut into pieces
- 1 head romaine lettuce, washed, dried, and torn
- 1/2 radicchio, coarsely chopped
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1 cup fresh basil leaves
For the dressing
- 30 ml (2 tablespoons) finely chopped French shallots
- 15 ml (1 tablespoon) Dijon mustard
- 30 ml (2 tablespoons) cider vinegar
- 160 ml (2/3 cup) olive oil or sunflower oil
- Salt and freshly ground pepper, to taste
Directions
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- Clean the BBQ grates thoroughly and oil them. Turn on the grill and preheat to medium heat. Cook the chicken breasts for 10 to 15 minutes, until fully cooked, turning halfway through. Watch closely to prevent the chicken from burning. Let the chicken rest for a few minutes before slicing.
- In a large bowl, gently combine the strawberries, cucumber, and lettuce.
- Arrange everything on a large serving platter, then top with red onions, feta, and basil.
- Place the sliced chicken over the salad, then drizzle with dressing.
For the dressing
- In a mason jar, combine all the ingredients, close the lid, and shake vigorously until the dressing is well combined. Adjust the seasoning to taste. Set aside.
Oven Cooking Instructions
- Preheat the oven to 190°C (375°F). Place the marinated chicken breasts on a baking sheet lined with parchment paper. Cook for 15 to 20 minutes, until fully cooked, turning halfway through.
- Oven Tip: Finish the chicken under the broiler for a few minutes at the end of cooking to achieve a color and flavor similar to BBQ.