Marinated Grilled Chicken Salad with Strawberry Bruschetta Topping

I saw this bruschetta recipe on Balanced Bites today, and I knew I had to try it. I decided to sweeten it up a bit with some raw organic honey and soak my onions prior otherwise left the recipe as is. My mint and basil is growing so plentiful so what a wonderful way to use some of it up. I also had spinach from the Alexandria farmers market, chicken tenders thawed, and strawberries that were dying to be eaten so this recipe was calling my name! I use this marinade often and thought it would pair nicely with the strawberry bruschetta and boy was I right.

Strawberry

PREP

IMG_0853

You could use it as a salsa for pita chips too.

IMG_0859

So pretty!

IMG_0855

Marinate the chicken

IMG_0860

Grill Chicken tenders

IMG_0869

Set up build your own salad stations

IMG_0872

Or use the chicken in a lettuce wrap with the bruschetta. This spinach is huge and I got it at the Alexandria Farmers Market from Sundog Prairie Farms 

IMG_0876

Finished product and absolutely DELISH!

IMG_0880

Strawberry Bruschetta (slightly adapted from Balanced Bites)

  • 1 pound strawberries, diced
  • 1/2 cup diced sweet onion (soak in cold water if you want them not so strong)
  • 5 large basil leaves, finely
  • 24 mint leaves, finely chopped
  • 3 garlic cloves, minced
  • 1 Tbsp aged balsamic vinegar
  • 1 Tbsp extra virgin olive oil
  • sea salt, to taste
  • 1 Tbsp raw honey

Soak the chopped onions in cold water while you are marinating the chicken, drain.  It takes the sharpness out of the raw onions. Add the strawberries, onion, basil, mint and garlic in a medium bowl until well combined. Whisk the EVOO, Balsamic, honey,  and sea salt until combined. Fold in the dressing with the strawberry mixture.

I make this marinade often and love it. I always have these ingredients on hand so it is quick to throw together. Skip the store boughten marinades, too many ingredients.

Marinated Grilled Chicken Tenders 

  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sea salt, to taste
  • 1 clove garlic, crushed (optional)
  • 1 teaspoon raw honey
  • chicken tenders, boneless & skinless  (about 2 per person)

Mix well and toss chicken tenders in marinade. Refrigerate for at least 30 minutes. Grill Chicken tenders about 2-3 minutes per side over medium high heat or until done.  Serve on top of bed of organic baby spinach and top with  strawberry bruschetta.

Best part about this was my sister came over and enjoyed it with my on our deck. Gorgeous day for a picnic lunch break. Love having taste testers!

10452356_529689113804103_1287204471569047915_n

I was able to make all of this without going to the store. If you keep good foods at your house, you will eat good foods! Always change recipes to suit your tastes, budget, food sensitivities, diet, and get creative. Play in the kitchen and make it fun feeding your family healthy foods that taste delicious. Thanks for the bruschetta recipe Balanced Bites, it will become a staple.

paleo, gluten free, dairy free, and AMAZING!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s