Springtime Strawberry and Chicken Salad
Roasted chicken, strawberries, asparagus, avocado, and feta cheese all tossed with a Blueberry Balsamic vinaigrette.
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.
Nutrition
Calories: 367kcal
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