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Strawberry Balsamic Chicken Salad

Makes 8 Servings

What You Need:

1 cup Newman's Own Balsamic Vinaigrette, divided
4 Perdue Boneless Skinless Chicken Breast Halves
½ cup Berkley & Jensen Sliced Almonds
2 Tbsp. Domino Pure Cane Sugar
Pinch of McCormick Cayenne Pepper
1 lb. Strawberries, washed, hulled, quartered
4 Cups Fresh Express Spring Greens, torn

Make It:

  1. Combine ½ cup balsamic vinaigrette with chicken in re-sealable bag and shake to coat. Marinate in fridge for 2 hours.
  2. Cook almonds, sugar and cayenne together in a small skillet over medium high-heat, stirring continuously until the sugar melts and coats the almonds, about 3 to 4 minutes. Spread onto waxed paper and set aside to cool.
  3. Preheat grill or broiler on HIGH. Cook chicken until 165° in center, about 10 to 12 minutes, flipping halfway through. Let cool and dice.
  4. Just before serving, toss together chicken with remaining vinaigrette, spring greens and strawberries in a large salad bowl. Divide equally between 8 salad plates and top with sugared almonds.