Strawberry Chicken Salad
A vibrant and refreshing Strawberry Chicken Salad featuring juicy strawberries, blueberries, feta cheese, and candied pecans over a bed of spinach. Drizzled with creamy balsamic dressing, this salad is a delightful combination of sweet and savory flavors.
Ingredients
Chicken
- 3 medium boneless chicken breasts (pounded to ½ inch thick evenly)
- 2 teaspoons dried Italian seasoning
- 2 teaspoons garlic powder
- Salt and pepper
- Olive oil
Candied Pecans
- ¼ cup light brown sugar
- 1 tablespoon water (plus more as needed)
- 1 cup pecan halves
Salad
- 10 ounces fresh baby spinach leaves
- 4 cups sliced strawberries
- 2 cups fresh blueberries
- 1 cup crumbled feta cheese (or to taste)
- ¼ cup thinly sliced red onions
- 2 ripe avocados (peeled and sliced)
- 1 cup Creamy Balsamic Dressing (makes about 1 cup)
Instructions
- Season chicken with olive oil, Italian seasoning, garlic powder, salt, and pepper. Let sit for 15 minutes.
- Cook chicken in olive oil over medium heat for 6 minutes per side until cooked through (165 degrees F). Let rest for 10 minutes, then slice.
- Make candied pecans: Melt brown sugar with water in a skillet. Add pecans and salt, stir to coat for 2 minutes. Remove from skillet.
- Make the balsamic dressing according to linked recipe directions.
- Assemble: Spinach, strawberries, blueberries, red onions, and avocado. Top with chicken, feta, and chopped candied pecans.
- Serve: Drizzle with dressing and toss to combine. Enjoy!
Notes
For a vegetarian option, replace the chicken with grilled halloumi cheese or chickpeas.
Nutrition
Calories: 450kcal | Carbohydrates: 35g | Protein: 35g | Fat: 20g | Sodium: 300mg