Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh strawberries, sliced
- 4 cups mixed greens (spinach and arugula)
- 1/2 cup sliced almonds or pecans
- 1/4 cup honey mustard dressing (homemade or store-bought)
Instructions
- 1. Cook the Chicken: Preheat grill or skillet over medium heat. Season chicken breasts with salt and pepper. Grill for 6-7 minutes per side until no longer pink inside. Let rest before slicing.
- 2. Prepare the Dressing: In a small bowl, whisk together equal parts honey and Dijon mustard with olive oil and a splash of vinegar.
- 3. Slice the Strawberries: While the chicken rests, wash and quarter the strawberries.
- 4. Assemble the Salad: In a large bowl, combine mixed greens, sliced strawberries, toasted nuts, and sliced chicken on top.
- 5. Dress It Up: Drizzle dressing over the salad and toss gently to coat.
- 6. Serve: Plate portions or serve family-style in one bowl garnished with extra nuts or whole strawberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: - Customize by adding other fruits like blueberries or peaches. - For added flavor, sprinkle feta cheese on top. - Store leftovers in an airtight container for up to three days.