Description
Sweet strawberries, smoky grilled chicken, crunchy almonds, tangy feta, and creamy raspberry poppyseed dressing make this Strawberry Chicken Salad fresh, bright, and perfect for lunch.
Ingredients
2 boneless skinless chicken breasts
2 teaspoons olive oil
Salt and pepper, to taste
6 cups chopped romaine lettuce
1 cup sliced fresh strawberries
1/4 cup sliced almonds
1/4 cup feta cheese crumbles
1 cup creamy poppyseed dressing
1/2 cup light raspberry vinaigrette
Instructions
1. Flatten the chicken breasts to an even thickness, brush with olive oil, and season with salt and pepper.
2. Grill the chicken over medium-high heat, or cook in a grill pan or skillet, for about 5 to 7 minutes per side until the internal temperature reaches 165°F.
3. Let the chicken rest for about 5 minutes, then slice.
4. Divide the romaine lettuce, strawberries, almonds, and feta cheese between two serving bowls or plates.
5. Top each salad with sliced chicken.
6. Combine the poppyseed dressing and raspberry vinaigrette.
7. Drizzle the dressing over the salad before serving.
Notes
Keep the dressing separate if storing leftovers to maintain the crisp texture of the lettuce and freshness of the strawberries.
Candied almonds or pecans can be used for a sweeter flavor.
Grilled shrimp can be substituted or added for extra protein.
Allowing the chicken to rest before slicing helps keep it juicy.
Store leftovers in an airtight container in the refrigerator.