Springtime Strawberry and Chicken Salad
Springtime Strawberry and Chicken Salad is one of our favorite chicken dinner salads. I start this salad by roasting tender chicken breasts, covered in zesty spices. Then, I make a sweet Blueberry Vinaigrette. Finally, I toss them all together with fresh strawberries, steamed asparagus, avocado, and feta cheese. We like this salad for several reasons. First of all, I like that I can make this whole salad in just about thirty minutes. Secondly, I like that I can make this salad ahead of time. I like to steam the asparagus, roast the chicken, and assemble the salad early in the day and add the dressing right before serving. And, lastly, we all love the creamy feta cheese, crisp greens, bright asparagus, rich avocado, and sweet berries in this salad.
THE EQUIPMENT I USED
- A Salad Spinner- I use this to dry my salad greens. If your lettuce is wet the dressing won’t cling to them.
- A Big Bowl- Use this to toss the salad and dressing all together.
- A Food Processor- I use this to make the Blueberry Vinaigrette.
THE INGREDIENTS NEEDED FOR SPRINGTIME STRAWBERRY AND CHICKEN SALAD
- Chicken- Use boneless, skinless chicken breasts.
- Strawberries – I try to find the freshest and most beautiful berries.
- Feta Cheese- I store my feta cheese in the freezer, so it doesn’t go bad. I love the Mt Vikos brand.
- Oil- Use a good quality extra virgin olive oil. I like the California Olive Oil Ranch
How I Made my Salad
- First, I roasted the chicken. Use a meat thermometer to make sure the chicken is cooked.
- Next, use the food processor to make the vinaigrette.
- Then, steam the asparagus. Use the ice bath to keep it nice and bright green.
If you like berries you need to try this quick and easy Springtime Strawberry and Chicken Salad.
Springtime Strawberry and Chicken Salad
Ingredients
- 1 pound boneless, skinless chicken breasts
- ¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
- 2 tbsp. fresh lemon juice
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 4 cups spring greens or other lettuce
- 2 cups strawberries, halved
- 1 cups sliced avocado
- 1 bunch fresh asparagus, trimmed
- 1 cup feta cheese, crumbled
For the Blueberry Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup blueberry balsamic vinegar
- ⅛ tsp. kosher salt and black pepper
- 1 tsp. honey
Instructions
- Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, cut the breasts in half inch slices.
- While the chicken roasts, make the vinaigrette by shaking up all the ingredients in a small jar or processing them in a food processor.
- Also, steam the asparagus: In a three-quart saucepan, bring an inch of water to a boil. Add the asparagus. Cover and steam for 5 minutes. Drain and plunge into a bowl of ice water to maintain the green color. Drain well when cool.
- Put all the lettuce in a large bowl, or on a large platter. Arrange the cooked chicken and vegetables on top of the lettuce. Drizzle on as much dressing as you like.
