What goes in a chicken strawberry salad?

A classic Strawberry Chicken Salad includes seasoned chicken, fresh strawberries, baby spinach, blueberries, feta cheese, avocado, red onion, candied pecans, and a creamy balsamic dressing. Together, these ingredients create a delicious balance of sweet, savory, creamy, and crunchy flavors.

What goes in a strawberry salad?

A strawberry salad usually starts with fresh greens such as spinach or mixed lettuce. Then it includes sliced strawberries, cheese, nuts, and a flavorful dressing. Many versions also include blueberries, avocado, or other seasonal fruit for extra freshness.

What fruit goes well in chicken salad?

Strawberries pair wonderfully with chicken, although many other fruits also work well. Blueberries, blackberries, raspberries, apples, grapes, mandarin oranges, peaches, and dried cranberries all add natural sweetness that complements savory chicken.

Is strawberry chicken salad healthy?

Yes. Strawberry Chicken Salad offers lean protein, fresh vegetables, healthy fats, and plenty of vitamins and fiber. While candied pecans and creamy dressing add extra calories, you can adjust the amounts to suit your nutrition goals.

Strawberry Chicken Salad | Amazing Easy Lunch Recipe

Name: Strawberry Chicken Salad | Amazing Easy Lunch Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: For the Seasoned Chicken; 3 medium boneless, skinless chicken breasts, pounded to 1/2-inch thickness; 2 teaspoons dried Italian seasoning; 2 teaspoons garlic powder; Salt, to taste; Black pepper, to taste; Olive oil, for coating and cooking; For the Candied Pecans; 1/4 cup light brown sugar; 1 tablespoon water, plus more if needed; 1 cup pecan halves; Pinch of salt; For the Salad; 10 ounces baby spinach; 4 cups fresh strawberries, sliced; 2 cups fresh blueberries; 1 cup crumbled feta cheese; 1/4 cup red onion, thinly sliced; 2 ripe avocados, sliced; Cooked chicken, sliced; Candied pecans, cooled and chopped; About 1 cup creamy balsamic dressing

Description

This Strawberry Chicken Salad combines juicy seasoned chicken, fresh strawberries, blueberries, creamy avocado, feta, candied pecans, baby spinach, and creamy balsamic dressing. It makes a colorful and filling lunch in 40 minutes.

Ingredients

Scale

For the Seasoned Chicken

3 medium boneless, skinless chicken breasts, pounded to 1/2-inch thickness

2 teaspoons dried Italian seasoning

2 teaspoons garlic powder

Salt, to taste

Black pepper, to taste

Olive oil, for coating and cooking

For the Candied Pecans

1/4 cup light brown sugar

1 tablespoon water, plus more if needed

1 cup pecan halves

Pinch of salt

For the Salad

10 ounces baby spinach

4 cups fresh strawberries, sliced

2 cups fresh blueberries

1 cup crumbled feta cheese

1/4 cup red onion, thinly sliced

2 ripe avocados, sliced

Cooked chicken, sliced

Candied pecans, cooled and chopped

About 1 cup creamy balsamic dressing

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Instructions

1. Coat the chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and black pepper.

2. Let the seasoned chicken rest for about 15 minutes.

3. Heat a lightly oiled skillet over medium heat.

4. Cook the chicken for about 6 minutes per side, or until the internal temperature reaches 165°F.

5. Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing.

6. Add the brown sugar and water to a small skillet over medium heat.

7. Stir until the sugar melts and forms a smooth syrup.

8. Add the pecans and a pinch of salt, then stir until the pecans have an even coating.

9. Spread the candied pecans on parchment paper or a plate and let them cool completely.

10. Prepare the creamy balsamic dressing separately.

11. Place the baby spinach in a large serving bowl.

12. Add the sliced strawberries, blueberries, red onion, avocado, sliced chicken, feta, and chopped candied pecans.

13. Drizzle the creamy balsamic dressing over the salad.

14. Toss lightly, if desired, and serve immediately.

Notes

Pound the chicken evenly so it cooks at the same rate.

You may season the chicken the night before.

You may cook the chicken a few days ahead and refrigerate it.

Use ripe berries and crisp spinach for the best flavor and texture.

Prepare the creamy balsamic dressing up to 3 days ahead and refrigerate it.

Make the candied pecans up to 3 days ahead and store them in an airtight container.

Add the avocado and dressing just before serving.

Store the salad components separately for meal prep.

If the dressing thickens in the refrigerator, loosen it with a little balsamic vinegar.

Replace spinach with mixed greens, romaine, or arugula.

Add blackberries or raspberries for more fruit.

Replace the chicken with another protein.

Use toasted pecans instead of candied pecans.

Replace feta with goat cheese, blue cheese, gorgonzola, or herbed feta.

Use any homemade or store-bought dressing you enjoy.

Do not freeze the assembled salad.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Lunch
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 852
Sugar: 31 g
Sodium: 751 mg
Fat: 47 g
Saturated Fat: 11 g
Unsaturated Fat: 33 g
Trans Fat: 1 g
Carbohydrates: 53 g
Fiber: 16 g
Protein: 61 g
Cholesterol: 178 mg