Ingredients
Scale
For the Salad:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 6 cups mixed salad greens (spring mix, arugula, or baby spinach)
- 1 ½ cups fresh strawberries, hulled and sliced
- ½ cup crumbled feta or goat cheese
- ⅓ cup sliced almonds or chopped pecans (lightly toasted)
- ¼ small red onion, thinly sliced
- Optional: avocado slices or cucumber for added freshness
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey or date syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
1. Season and cook the chicken
- Pat chicken breasts dry and season both sides with olive oil, garlic powder, paprika, salt, and pepper
- Heat a grill pan or skillet over medium-high heat
- Cook chicken for about 6–7 minutes per side or until internal temperature reaches 165°F (74°C)
- Remove from heat, let rest for 5 minutes, then slice thinly
2. Prepare the vinaigrette
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, salt, and pepper
- Mix until emulsified and smooth
- Taste and adjust sweetness or acidity as needed
3. Assemble the salad
- In a large mixing bowl or serving platter, layer the salad greens
- Add sliced strawberries, cheese, nuts, and red onions
- Place sliced chicken on top
- Drizzle with vinaigrette and toss lightly before serving, or serve dressing on the side
4. Optional garnishing
- Top with extra cheese crumbles or fresh herbs like mint or basil for added brightness
- Add lemon zest or extra pepper for enhanced flavor
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 salad bowl (with approximately 4 oz chicken per serving)
- Calories: 410
- Sugar: 10g
- Fat: 24g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 34g