Description
A fresh and vibrant Strawberry Chicken Salad combining tender, pan-seared chicken breasts with mixed greens, juicy strawberries, crumbled feta cheese, crunchy sliced almonds, and red onion, all tossed in a tangy balsamic vinaigrette. Perfect for a healthy and satisfying meal that comes together quickly.
Ingredients
Scale
Chicken
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Salad
- 6 cups mixed greens
- 1 cup strawberries, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup sliced almonds
- 1/4 cup red onion, thinly sliced
Dressing
- 1/4 cup balsamic vinaigrette dressing
Instructions
- Heat the skillet: Heat the olive oil in a large skillet over medium heat, preparing it for cooking the chicken.
- Season chicken: Season the chicken breasts evenly on both sides with salt and black pepper to enhance flavor.
- Cook chicken: Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F, ensuring safe consumption.
- Rest chicken: Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to allow juices to redistribute for tender, juicy slices.
- Prepare salad base: While the chicken rests, place the mixed greens in a large bowl as the foundation of the salad.
- Add strawberries: Slice the strawberries and add them to the bowl, introducing a sweet and fresh component.
- Add feta: Crumble feta cheese over the salad to provide a creamy, tangy flavor contrast.
- Add almonds: Sprinkle sliced almonds onto the salad for added crunch and a nutty taste.
- Add red onion: Thinly slice the red onion and add it to the salad, providing a sharp and slightly sweet bite.
- Slice chicken: After resting, slice the chicken into thin strips or bite-sized pieces for easy eating.
- Combine chicken and salad: Place the sliced chicken atop the salad ingredients in the bowl.
- Add dressing: Drizzle the balsamic vinaigrette evenly over the salad for a tangy, flavorful finish.
- Toss salad: Gently toss the salad to combine all ingredients and distribute the dressing evenly.
- Serve or refrigerate: Serve the salad immediately for optimal freshness, or refrigerate until ready to serve.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- For a lighter salad, use reduced-fat feta or less cheese.
- Substitute almonds with walnuts or pecans for different nutty flavors.
- Use fresh, ripe strawberries for the best taste and texture.
- You can prepare the salad ingredients in advance and add dressing just before serving to keep it crisp.
- Leftover chicken can be refrigerated and used within 2 days.
