Grilled Chicken with Salad
Our grilled chicken and mixed greens salad with fresh veggies, whole almonds, and lettuce is a classic better-for-you dinner option that tastes just as good as it looks.
- Preheat oven to 375°.
- For the almonds, in a bowl, whisk egg whites until soft peaks form. Gradually whisk in powdered sugar and cinnamon, until stiff peaks form. Gently fold almonds into egg white mixture. Spread nut mixture onto a parchment-lined baking sheet. Bake for 20 minutes and ensure to stir halfway.
- Prepare grill with cooking spray and heat to medium-high. Pour 1 cup of vinaigrette into a small bowl. Season chicken breasts with salt and red pepper flakes. Place onto grill. Using vinaigrette, baste chicken frequently on each side. Grill chicken for 6-8 minutes on each side or until internal temperature reaches 165°.
- In a small bowl, toss spring mix, cucumber, grated carrot, onion, and feta cheese with remaining vinaigrette. Plate four salads. Arrange strawberries on each salad and top each with a chicken breast. Sprinkle with a generous amount of candied almonds.
Tip: As a time saver, almonds can be prepared ahead of time and stored in an airtight container for up to 1-2 weeks.
Recipe Courtesy of ALDI Test Kitchen