By daniel / June 8, 2020 Diabetes Friendly Free Recipes Gluten Free Low Carb Low Fat Low Salt Recipes Salads & Dressings Ingredients Ingredient Checklist 400 g chicken cutlets 6 tablespoons olive oil, divided ¾ teaspoon salt, divided ½ teaspoon ground pepper, divided 3 tablespoons white-wine vinegar 1 tablespoon minced shallot 1 ½ teaspoons honey 1 cup fresh mint leaves, divided, plus more for garnish 10 cups mixed salad greens 2 ½ cups strawberries, sliced 4 ounces sugar snap peas, trimmed and thinly sliced 2 ounces goat cheese, crumbled (1/2 cup) ¼ cup sliced almonds, toasted Directions Instructions Checklist Step 1 – Preheat grill to medium-high. Brush chicken with 1 Tbsp. oil and sprinkle with 1/4 tsp. each salt and pepper. Grill, turning once, until cooked through, 2 to 3 minutes per side. When cool enough to handle, slice the chicken. Step 2 – Meanwhile, whisk vinegar, shallot, honey, and the remaining 5 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Finely chop 1/4 cup mint; add to the dressing in the bowl, whisking to combine. Reserve 2 Tbsp. of the dressing. Step 3 – Tear or coarsely chop the remaining 3/4 cup mint leaves; add to the bowl along with mixed greens. Toss gently to combine. Divide the salad among 4 dinner bowls. Combine the chicken and the reserved 2 Tbsp. dressing in the large bowl; stir to coat. Divide the chicken, strawberries, snap peas, goat cheese, and almonds among the 4 dinner bowls. Garnish with more mint, if desired.
