Brush chicken with 1 tablespoon oil and sprinkle with 14 teaspoon each salt and pepper.
When cool enough to handle, slice the chicken.
Finely chop 14 cup mint; add to the dressing in the bowl, whisking to combine.
Reserve 2 tablespoons of the dressing.
Tear or coarsely chop the remaining 34 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 tablespoons dressing in the large bowl; stir to coat.
Divide the chicken, strawberries, snap peas, goat cheese and almonds among the 4 bowls.
Garnish with more mint, if desired.
Tips
Tip: No grill?
Preheat broiler to high.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
