Serve This Bright Salad at Your Next Backyard Bash

This dish is light and refreshing. (Blaine Moats/TNS)

A quick blender vinaigrette does double duty as dressing for this strawberry spinach salad and, with the addition of ketchup and strawberry preserves, as a barbecue sauce for the tenders.

Strawberry-Balsamic Spinach Salad With Chicken

Active Time: 25 minutes Total Time: 25 minutes

Serves 4

• 2 cups quartered strawberries, divided
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt plus 1/8 teaspoon, divided
• 1/2 teaspoon ground pepper, divided
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon ketchup
• 1 tablespoon strawberry preserves
• 1 pound chicken tenders
• 1 (5-ounce) package baby spinach
• 1/2 cup sliced almonds, toasted
• 1/2 cup crumbled feta cheese
• 1/2 cup torn fresh basil leaves

Preheat grill to medium-high.

Combine 1 cup strawberries, vinegar and 1/4 teaspoon each salt and pepper in a blender. Blend until smooth. With the motor running, slowly drizzle in oil. Transfer 1/2 cup of the vinaigrette to a large bowl. Add ketchup and preserves to the blender and pulse until smooth.

Sprinkle chicken with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Oil the grill rack. Grill the chicken until it releases easily, 1 to 2 minutes. Flip and baste with the BBQ sauce from the blender. Cook, flipping and basting every 15 seconds, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes more. Transfer to a plate and let rest for 5 minutes.

Add spinach, almonds, feta, basil, and the remaining 1 cup strawberries to the vinaigrette; toss to combine. Serve the salad topped with the chicken.

Recipe nutrition per serving: 389 Calories, Total Fat: 23 g, Saturated Fat: 6 g, Cholesterol: 79 mg, Carbohydrates: 16 g, Fiber: 4 g, Total Sugars: 10 g, Added Sugars: 3 g, Protein: 30 g, Sodium: 513 mg, Potassium: 435 mg, Iron: 3 mg, Folate: 35 mcg, Calcium: 193 mg, Vitamin A: 2700 IU, Vitamin C: 54 mg.

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