Fresh strawberry chicken salad with mixed greens, crunchy vegetables, nuts or seeds, and strawberry vinaigrette.
Diet preference: Dairy-free
Cuisine type: American
Ingredients
Yield:
Yield
4 Servings
Dressing
- 1 package strawberries, 16 ounces, divided
- 3 tablespoons olive oil or avocado oil
- 2 tablespoons champagne vinegar or white balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- Pepper, to taste
- 6 cups mixed greens of choice
- ¼ cup nuts or seeds
- 3 to 4 cups assorted sliced vegetables, such as red cabbage, carrots, cucumbers, radishes, snow peas, bell peppers, or other vegetables
- 1 chicken breast, 6 to 8 ounces, cooked and chopped
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Directions
Nutritional Information Prep: 20 min, Cook: 0 min, Total: 20 min
Strawberry Vinaigrette
- Hull 5 or 6 strawberries and place them in a blender or food processor.
- Add the oil, vinegar, lemon juice, and Dijon mustard.
- Blend on high speed until smooth and fully combined.
- Taste the dressing and season with pepper.
- Set the vinaigrette aside.
Assemble the Salad
- Divide the mixed greens and sliced vegetables evenly among 4 salad bowls.
- Sprinkle each salad with nuts or seeds.
- Divide the cooked chopped chicken evenly among the salad bowls.
- Hull and slice the remaining strawberries. Garnish each salad with sliced strawberries.
- Drizzle the strawberry vinaigrette over the salads just before serving.
- Serve immediately.
Storage tip
Store any remaining vinaigrette in a covered container in the refrigerator for up to 4 days. Shake or stir before using.
Serving size: 2 Cups
- Calories: 273 kcal
- Carbohydrates: 19 g
- Dietary Fiber: 5 g estimated
- Total Sugars: 10 g estimated
- Protein: 18 g
- Fat: 15 g estimated
- Saturated Fat: 2 g estimated
- Cholesterol: 35 mg estimated
- Sodium: 168 mg
- Potassium: 522 mg
- Calcium: 80 mg estimated
- Phosphorus: 187 mg
