Mint so nice it’s used in this salad twice
Fresh mint appears twice here: finely chopped mint in the dressing and whole mint leaves in the strawberry chicken salad, tossed with tender greens.
Strawberry chicken salad with mint and goat cheese
Makes: 4 servings
Active time: 40 minutes
Total time: 40 minutes
1 pound chicken cutlets
6 tablespoons olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided 3 tablespoons white-wine vinegar 1 tablespoon minced shallot
1 ½ teaspoons honey
1 cup fresh mint leaves, divided, plus more for garnish
10 cups mixed salad greens (about 8 ounces)
2 ½ cups strawberries, sliced
4 ounces sugar snap peas, trimmed and thinly sliced
2 ounces goat cheese, crumbled (½ cup)
¼ cup sliced almonds, toasted
1. Preheat grill to medium-high. Brush chicken with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper. Grill, turning once, until cooked through, 2 to 3 minutes per side. When cool enough to handle, slice the chicken.
2. Meanwhile, whisk vinegar, shallot, honey and the remaining 5 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Finely chop ¼ cup mint; add to the dressing in the bowl, whisking to combine. Reserve 2 tablespoons of the dressing.
3. Tear or coarsely chop the remaining ¾ cup mint leaves; add to the bowl along with mixed greens. Toss gently to combine. Divide the salad among 4 dinner bowls. Combine the chicken and the reserved 2 tablespoons dressing in the large bowl; stir to coat. Divide the chicken, strawberries, snap peas, goat cheese and almonds among the four dinner bowls. Garnish with more mint, if desired.
Note: No grill? Preheat broiler to high. Prepare chicken as directed in Step 1 and broil on a large baking sheet 3 to 4 inches from the heat source, flipping once, until it reaches an internal temperature of 165 degrees, 4 to 6 minutes per side.
Recipe nutrition per serving: 442 calories, total fat: 29 g, saturated fat: 6 g, cholesterol: 69 mg, carbohydrates: 17 g, fiber: 6 g, total sugars: 8 g, protein: 30 g, sodium: 580 mg, potassium: 723 mg