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La Chertosa Wines

Insalata di pollo alla griglia, fragola e pinoli

(Grilled chicken, strawberry and pine nut salad)


2 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil leaves, or 2 teaspoons dried basil, crushed
Salt & ground black pepper
4 cups salad greens (I like a mixture of romaine & spinach)
2 cups sliced strawberries
1 ½ cups grilled chicken
Feta cheese
¼ cup pine nuts, toasted (see note below)


Whisk vinegar and olive oil in a small bowl.  Add basil, and season with salt and pepper.  Combine salad greens, and strawberries in large bowl.

Add ½ of the vinaigrette; gently toss to evenly coat.  Divide salad between 2 plates.  Top each salad with ½ of the grilled chicken, some Feta cheese and an additional drizzle of vinaigrette.  Sprinkle each salad with pine nuts.

To toast pine nuts:  Preheat oven to 375°F.  Spread the pine nuts on a baking sheet and bake 5 to 10 minutes stirring occasionally, until golden-brown.