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Strawberry-Sriracha Grilled Chicken with Strawberry-Melon Salad
Servings: Serves 4
Cook Time: 5 minutes
Prep Time: 20 minutes
2 (8 oz.) boneless skinless chicken breasts
3/8 tsp. salt, or to taste, divided
1/2 tsp. freshly ground black pepper, or to taste, divided
1 lb. fresh strawberries, hulled and sliced, divided
1 to 3 tsp. Sriracha sauce, to taste (found in the International aisle)
2 1/2 Tbsp. agave syrup, divided
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/4 cup chopped pecans
4 cups baby spinach
2 cups small-diced seedless watermelon, drained
3 Tbsp. feta crumbles
1/4 cup thinly sliced fresh basil
1. Preheat grill to medium heat, or preheat a grill pan. Slice chicken breasts horizontally nearly through, open like a book, and pound to 1/2 inch thick if needed. Season both sides with 1/4 tsp. each of the salt and pepper.
2. Place half the berries in a blender or food processor. Add Sriracha and 2 Tbsp. of the agave and blend until smooth. Pour mixture into a large resealable bag. Addchicken and marinate for 5 to 10 minutes, turning bag occasionally to coat all sides.
3. In a small bowl, combine lemon juice with the olive oil, remaining 1/2 Tbsp. agave, and 1/8 tsp. each of salt and pepper. Whisk well.
4. Spray grill with vegetable cooking spray. Grill chicken, turning once, about 4 to 5 minutes per side, until meat reaches 160 degrees F internally (test with an instant-read meat thermometer). When done, transfer to a plate, tent with foil, and let rest while preparing salad.
5. While chicken grills, toast the pecans in a small skillet over medium heat. Heat until they begin to brown slightly and smell toasted. Watch carefully, as they can burn easily. Transfer to a plate to cool slightly.
Source: Hannaford fresh Magazine, May - June 2013
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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