When I was growing up I had a very simple diet of things I liked: fries, Dr. Pepper, steak, and bacon. I used to have ten slices of bacon and a Dr. Pepper for breakfast every morning until I was 12 or 13. How I don’t have heart disease is a great mystery to me. So, if my diet gives you any indication of the types of food I liked, then you know that salads weren’t really on that list. I thought salads were for people who hated themselves and wanted to starve slowly while they watched all of us happy people eating french fries and enjoying ourselves.
Thankfully, my diet has greatly expanded and gotten quite a bit healthier as I’ve matured and salads have come off of my no-no list. I love salads that are packed with flavor but I still can’t quite get myself to eat one unless I’ve got chicken or bacon (or both) on it. I found this recipe in a Cooking Light magazine. This Strawberry Chicken Salad was very filling and extremely satisfying.
It is very simple to make and I make it on a regular basis now for lunches using my homemade roasted chicken and a little bit of raspberry vinaigrette on top. I love the different play of flavors and textures in this salad. It’s so good and I recommend you give it a try!
Strawberry Chicken Salad
- 4 tsp extra-virgin olive oil, divided
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/4 tsp dried thyme leaves
- 1/2 tsp freshly ground black pepper, divided
- 1/4 tsp salt, divided
- 2 cups halved strawberries, divided
- 8 oz shredded roasted chicken
- 2 cups fresh baby spinach
- 2 cups fresh romaine leaves, chopped
- 1/4 cup thinly sliced red onion
- 3 tbsp chopped pecans, toasted
- 1 oz reduced-fat feta cheese, crumbled (about 1/4 cup)
Combine 1 tbsp oil, vinegar, honey, thyme, 1/4 tsp pepper, and 1/8 tsp salt in a medium bowl; stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.
Divide spinach, romaine, 1 cup strawberries, and onion between 2 plates or bowls. Top evenly with chicken and strawberry-balsamic mixture. Top each serving with 1 1/2 tbsp pecans and 2 tbsp cheese.