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. Source: EatingWell Magazine, June 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

389 calories; 23.1 g total fat; 5.5 g saturated fat; 79 mg cholesterol; 513 mg sodium. 435 mg potassium; 16.1 g carbohydrates; 3.9 g fiber; 10 g sugar; 29.6 g protein; 2700 IU vitamin a iu; 53 mg vitamin c; 35 mcg folate; 193 mg calcium; 3 mg iron; 96 mg magnesium; 3 g added sugar;