Strawberry Chicken Salad
You'll be ready for summer with this zesty, nutrient-rich Strawberry Chicken Salad! A refreshing and light, yet filling, balanced meal!
Servings 6 People, as a main dish
Calories 478kcal
Ingredients
- 1 Batch Strawberry Lime Dressing (click for recipe)
- 3/4 Cup Pecans
- 18 Cups Baby spinach (3 cups per each salad)
- 4 Cups Strawberries, thinly sliced
- 3 Cups Cooked chicken breast, cubed
- 1 Cup Red onion, thinly sliced
- 3/4 Cup Goat cheese
- 2 Avocados, diced
- Pinch of salt
Instructions
- Make the vinaigrette according to the recipe -it should make about 1 cup.
- Toast the pecans in a 400 degree oven until golden and toasted smelling - about 5-7 minutes. Watch them closed so they don't burn.
- Divide the spinach between 6 bowls, followed by the strawberries, chicken, onion, cheese and diced avocado. Sprinkle with a pinch of salt.
- Divide the dressing between each bowl (about 2.5 tbsp per salad)
- DEVOUR!
Video
Notes
You could easily scale back the salad and not use all the dressing - it stores great and you can use the rest later!
Nutrition
Calories: 478kcal | Carbohydrates: 26g | Protein: 35g | Fat: 27g | Saturated Fat: 5.7g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 12.7g | Cholesterol: 82mg | Sodium: 275mg | Potassium: 812mg | Fiber: 12.7g | Sugar: 10.5g | Vitamin A: 172IU | Vitamin C: 196mg | Calcium: 18mg | Iron: 32mg