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.

Adam Dolge
Source: EatingWell Magazine, June 2020


Recipe Summary

25 mins
25 mins


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; protein 29.6g 59% DV; carbohydrates 16.1g 5% DV; exchange other carbs 1; dietary fiber 3.9g 16% DV; sugars 9.9g; fat 23.1g 36% DV; saturated fat 5.5g 27% DV; cholesterol 79.3mg 26% DV; vitamin a iu 2700IU 54% DV; vitamin c 53.5mg 89% DV; folate 35.3mcg 9% DV; calcium 192.9mg 19% DV; iron 3mg 17% DV; magnesium 95.8mg 34% DV; potassium 435.2mg 12% DV; sodium 513.1mg 21% DV; added sugar 3g.