Simple Strawberry Chicken Salad
A refreshing salad combining savory chicken breast with juicy strawberries and crisp greens, perfect for any occasion.
Equipment
- Grill Pan or Skillet
- Salad Spinner
- Mixing Bowl
Ingredients
Protein
- 1 pound Boneless, Skinless Chicken Breast Cook until internal temperature reaches 165°F.
Fruits
- 1 cup Fresh Strawberries Hulled and sliced.
Vegetables
- 4 cups Mixed Salad Greens Combination of spinach, arugula, and lettuce.
Nuts
- 1/2 cup Sliced or Slivered Almonds Toast lightly for enhanced flavor.
Cheese
- 1/2 cup Crumbled Feta Cheese Adds creaminess and tang.
Dressing
- 1/4 cup Honey
- 2 tablespoons Dijon Mustard
- 2 tablespoons Olive Oil
Instructions
- Season the chicken breast with salt, pepper, and herbs. Marinate for at least 15 minutes.
- Heat a grill pan or skillet over medium heat and add olive oil. Cook the chicken for 6-7 minutes on each side until cooked through.
- Wash and prepare the salad greens, then place them in a large salad bowl.
- Rinse, hull, and slice the strawberries, then set aside.
- Slice the cooked chicken into strips or bite-sized pieces.
- Assemble the salad by adding chicken, strawberries, and toasted almonds on top of the greens.
- Add crumbled feta cheese over the salad.
- Prepare the dressing by whisking together honey, Dijon mustard, and olive oil.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately for the best flavor and texture.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Keep dressing separate until serving.