Ingredients
- For the salad:
- 2 cooked chicken breasts (grilled or shredded)
- 1 cup fresh strawberries, sliced
- 5 cups mixed salad greens (spinach, arugula, or spring mix)
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup candied pecans or walnuts (optional)
- 1 avocado, sliced (optional)
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional: 1/2 tsp poppy seeds
Instructions
- If needed, cook the chicken by grilling or pan-searing. Let rest, then slice thinly.
- In a large bowl, combine salad greens, strawberries, cucumber, red onion, and feta cheese.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, mustard, salt, pepper, and poppy seeds if using.
- Drizzle dressing over the salad and toss gently to combine.
- Top with sliced chicken, nuts, and avocado if using. Serve immediately.
Notes
- Swap feta with goat cheese or blue cheese for variety.
- Add grains like quinoa or farro for a heartier meal.
- Use rotisserie chicken for convenience.
- Store components separately if prepping ahead.
- Make it vegan by omitting chicken and cheese and using maple syrup in the dressing.
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Category: Salad
- Method: Assembled
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 main dish serving
- Calories: 420
- Sugar: 7g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
