Categories: Salad

Ingredients

• 2 cups quartered strawberries, divided
• 2 tbsp. balsamic vinegar
• 1/4 tsp salt, plus 1/8 tsp, divided
• 1/2 tsp black pepper, divided
• 3 tbsp. olive oil
• 1 tbsp. ketchup
• 1 tbsp. strawberry preserves
• 1 lb. chicken tenders
• 5 oz. baby spinach
• 1/2 cup sliced almonds, toasted
• 1/2 cup crumbled feta
• 1/2 cup torn fresh basil leaves

Directions

1. Preheat grill to medium-high.

2. Combine 1 cup strawberries, vinegar and 1/4 tsp 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.

3. Sprinkle chicken with the remaining 1/8 tsp salt and 1/4 tsp 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 cooked through, 3 to 4 minutes more. Transfer to a plate and let rest for 5 minutes.

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

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