Cold Strawberry Chicken Salad
This refreshing Cold Strawberry Chicken Salad combines juicy strawberries with tender chicken for a delightful summer meal that's easy to prepare and full of flavor.
Equipment
- 1 Mixing Bowl large
- 1 Blender
Ingredients
Salad
- 2 cups cooked chicken breast sliced
- 2 cups fresh strawberries sliced
- 4 cups mixed greens
- 1/2 cup sliced almonds toasted
- 1/2 cup crumbled feta cheese
Strawberry Dressing
- 1 cup fresh strawberries
- 3 tbsp balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp honey
- salt to taste
Instructions
Preparation
- Slice the cooked chicken breast into thin strips. If using raw chicken, season with salt and pepper, and grill or roast until fully cooked. Allow to cool before slicing.
- Wash and dry the mixed greens and strawberries. Slice the strawberries and set aside. Toast the almonds in a small pan over medium heat until golden brown.
Make the Dressing
- In a blender, combine 1 cup of fresh strawberries, balsamic vinegar, olive oil, honey, and a pinch of salt. Blend until smooth and well combined.
- Taste the dressing and adjust the seasoning if necessary. Add more honey for sweetness or additional vinegar for tanginess.
Assemble the Salad
- In a large mixing bowl, combine the mixed greens, sliced strawberries, sliced chicken, toasted almonds, and crumbled feta cheese. Toss gently to combine.
- Drizzle the strawberry dressing over the salad. Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
- Serve the salad immediately or chill for 30 minutes before serving for a colder salad experience. Enjoy as a light lunch or as a side dish.
- Store any leftover salad in an airtight container in the refrigerator for up to two days. Add additional dressing as needed before serving.
Notes
Pro Tips: Use fresh strawberries for the best flavor. Toast the almonds to bring out their nuttiness. Ingredient Substitutions: Try goat cheese instead of feta for a creamier texture. How to Serve: Serve chilled for a refreshing summer dish. Storage & Freshness: Best eaten fresh but can be stored in the fridge for up to two days. Make-Ahead Tips: Prepare all ingredients in advance and assemble just before serving to keep the salad crisp.