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This salad  is good for all the occasions,  when  strawberry is in the season.

Preparations time; 30 minutes
Serves 2-3. 

For marinade; 
450g free range boneless chicken breast.
1 tbs gluten free soy sauce
1 tbs Raw or natural  honey
2 tsp Grape seed oil or choice of iol
½ tsp paprika
¼ tsp black pepper

1. Place all the above  ingredients in a suitable bowl or container, Mix well. Place chicken breast and rub the marinade all over the chicken. Cover and refrigerator until you need.

For dressing;
3  tbs (45 ml) honey
2  tbs (30 ml) organic apple cider vinegar
3 tbs (45 ml) grape seed oil or choice of oil
½ tsp ground pink Himalayan salt or choice of salt
½ tsp poppy seeds
¼ tsp paprika

200 g Cos ( Romaine) lettuce (I used baby Cos lettuce). Washed, drain and torn
400 g fresh strawberries, Washed and sliced
25 g sliced silver almonds or choice of nuts, roughly chopped

2. Heat honey and vinegar for  20 seconds in a microwave. In a small container, beat the warm honey mixture and all other dressing ingredients. Set aside.

3. Heat the oven or BBQ grill and grill the chicken 15 – 20 minutes. Turning it ones. And set aside for cool.

4. Slice the chicken into diagonally ( parallel) and set aside.

5. In a bowl combine the lettuce, strawberries and 1/3 of the salad dressing. Gently give a good mix.
6. Arrange a plates with lettuce strawberries, top with slice chicken and sprinkle more dressing and garnish with  sliced almond and spring (green) onions.

Hint and Tips:

This salad go with on the Christmas table. You can substitute turkey for chicken breast.
Lettuce substitute spinach or any other your choice of lettuce.
For low GI option; honey substitute for coconut sugar or maple syrup or your choice of low GI sweeteners.