Grilled Chicken, Strawberry, Avocado Salad with Citrus Dressing

A bright, quick salad with citrus-marinated grilled chicken, strawberries, avocado, and toasted almonds.

Prep Time10

Cook Time15

Total Time55

Servings: 2 servings

navel orange juice from 1 medium
lemons juice from 2 medium
2 cloves garlic minced
2 tablespoons fresh basil chopped
1/4 teaspoon kosher salt
freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
18 ounce boneless skinless chicken breast sliced lengthwise into 2 thin cutlets
olive oil spray for skillet
2 tablespoons raw slivered almonds
kosher salt a pinch, for toasting almonds and to season chicken
freshly ground black pepper a generous amount for toasting almonds and seasoning chicken
1 head butter lettuce chopped (about 4 cups)
2 ounces Hass avocado from ½ a small avocado, sliced
1 cup strawberries sliced
1/4 cup red onion sliced

Whisk together dressing: combine orange juice, lemon juice, minced garlic, chopped basil, 1/4 teaspoon kosher salt, a few grinds of black pepper, and 1/4 cup extra-virgin olive oil in a small bowl or measuring cup until emulsified.
Place the chicken cutlets in a shallow bowl or zipper bag and pour in half of the dressing; toss to coat, then marinate in the refrigerator for 30 minutes.
While the chicken marinates, heat a medium skillet over medium-low and lightly spray with olive oil; add the slivered almonds, a pinch of kosher salt, and generous black pepper. Toast, stirring occasionally, until fragrant and lightly browned, about 4–5 minutes. Transfer almonds to a plate to cool.
Increase heat to medium-high, spray the skillet again with olive oil, remove chicken from the marinade (discard any excess), and cook the cutlets 3 minutes on the first side.
Flip the cutlets and cook until browned and cooked through, about 2 more minutes. Transfer to a cutting board and let rest briefly.
Divide chopped butter lettuce between 2 bowls or containers. Top each with half of the sliced avocado, half of the sliced strawberries, and half of the sliced red onion.
Thinly slice the rested chicken and arrange on top of the salads.
Drizzle each salad with half of the remaining dressing and sprinkle with half of the toasted slivered almonds. Keep any leftover dressing and almonds stored separately until ready to eat.