Creamy Goat Cheese Strawberry Chicken Salad

Strawberry Chicken Salad: A crisp ensemble of seared herbed chicken, succulent strawberries, and creamy feta, adorned with a velvety balsamic dressing for a refreshing yet hearty meal.

Strawberry Chicken Salad Recipe

With juicy herbed chicken paired with sweet strawberries and a tangy creamy balsamic dressing, it’s a refreshing twist on a salad that’s perfect for meal prep or a make-ahead meal. The combination of fresh baby spinach, creamy avocado, rich feta cheese, and crunchy candied pecans brings a delightful variety of textures and flavours to your plate. Whether you’re looking to jazz up your dinner routine or seeking a nutritious option that doesn’t skimp on taste, this salad has got you covered.

Ingredients

Seasoned chicken

• 4 small chicken breasts, pounded to ½ inch thick evenly – or 2 large chicken breasts
• 2 teaspoons dried Italian seasoning
• 1 ½ teaspoon garlic powder
• Salt and pepper
• Olive oil

Candied pecans

• ¼ cup light brown sugar
• 1 tablespoon water, plus more as needed – plus more as needed
• 1 cup pecan halves
• A pinch of salt

For the salad

• 4 cups sliced strawberries
• 2 cups fresh blueberries
• 10 ounces fresh baby spinach leaves
• 2 ripe avocados – peeled and sliced
• 1 cup crumbled feta – or to taste
• Sliced red onions
• Creamy Balsamic Dressing

Instructions

• Season the chicken with a 1 tablespoon olive oil, Italian seasoning, garlic powder, salt (about ½ teaspoon per breast), and pepper.
• Let it sit on the counter for 15 minutes to let all the flavors absorb. This will also help tenderize the chicken. Meanwhile, prep the rest of the ingredients.
• Make the creamy balsamic dressing according to this balsamic dressing recipe.
• Make the candied pecans: Melt brown sugar with the water in a small skillet over medium heat.
• Add the pecans plus a pinch of salt. Stir to coat the pecans in melted sugar for about 1-2 minutes. Let them cool slightly.
• Heat about 1-2 tablespoons olive oil in a large skillet over medium heat. Cook chicken for about 6-8 minutes per side until fully cooked through or until internal temperature reaches 165 degrees F.
• Transfer to a plate and let it rest for 10 minutes. Slice the chicken.
• Assemble the salad: Start with a bed of spinach, then top with strawberries, blueberries, sliced red onions, avocado, sliced chicken, feta, and candied pecans.
• Drizzle with the prepared balsamic dressing and toss to combine. Enjoy!

Serving Suggestions

• Rosemary Focaccia Bread
• Quinoa Tabbouleh
• Lemon Herb Couscous
• Roasted Asparagus
• Garlic Parmesan Green Beans
• Cranberry Almond Broccoli Salad
• Cucumber Dill Salad

Tips and Tricks

• Season the chicken abundantly with Italian seasoning, garlic powder, salt, and pepper.
• If you’re pan-searing, use a heavy skillet and make sure it’s hot before adding the chicken to get a good sear, which keeps the juices in and forms a delicious crust.
• Layer the salad starting with baby spinach, then add strawberries, blueberries, and the seasoned, cooked chicken.
• Top with diced avocado, sliced red onions, crumbled feta cheese, and candied pecans for a mix of flavors and textures.
• If preparing this salad for meal prep, keep the dressing separate and only add it when ready to eat to prevent the spinach from wilting.