Strawberry chicken salad

INGREDIENTS:

• For The Dressing/Marinade:
• 3 tbsp. Red Wine Vinegar
• 1 1/2 tbsp. Dijon Mustard
• 1 tbsp. Maple Syrup
• 1 tbsp. Chopped Fresh Dill Weed
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Ground Black Pepper
• 1/4 cup Olive Oil

For The Salad:

• 1 pound Boneless Skinless Chicken Breast
• Kosher salt and pepper to taste
• 1 Head Romaine roughly chopped
• 2 Red Onion chopped or sliced
• 1 Avocado halved, seeded, peeled and sliced
• 1 1/2 cups Strawberries quartered
• 1/3 cup Shaved Parmesan Cheese
• 1 Tbsp Avocado Oil

DIRECTIONS:

1. In a dish, combine all the marinade/dressing ingredients; chill until ready to use.

2. Sprinkle salt and pepper on the chicken breast. Transfer it to an airtight container or ziplock bag and cover it with one-third of the marinade that has been prepared. Give it at least an hour to marinate in the fridge. Without coming into contact with the raw meat, keep the remaining two-thirds of the dressing marinated in a different container.

3. Roughly chop the onion and lettuce in the interim. Cut the strawberries in half, then peel and slice the avocado.

4. Next, heat over medium-high heat after brushing the grill or a heavy-bottomed pan with avocado oil.

The marinated chicken should be carefully placed on the hot grill and cooked for 10 to 12 minutes, or until the internal temperature reaches 165 degrees F, or until each side is pleasantly golden brown and has marks. 6. Take the chicken off the grill after it’s done cooking and leave it for five minutes. Cut into 1-inch segments. 7. To assemble, put the chopped onion and lettuce in a salad dish. Add strawberries and avocados. Top the vegetables with the cut chicken. 8. Top with the leftover marinade or dressing and sprinkle with the shaved parmesan.