Strawberry-Chicken Salad
A bright, satisfying salad with strawberries, tender chicken, toasted pecans, creamy avocado, and a strawberry-lime dressing.
Servings: 6 people
Ingredients
- 1 batch strawberry-lime dressing see recipe (about 1 cup)
- 3/4 cup pecans toasted
- 18 cups baby spinach approximately 3 cups per 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
- salt pinch, to taste
Instructions
- Make the strawberry-lime dressing according to its recipe; it should yield about 1 cup.
- Preheat the oven to 400°F (200°C). Spread the pecans in a single layer on a baking sheet and toast for 5–7 minutes, until golden and fragrant; watch closely to prevent burning. Allow to cool.
- Divide the baby spinach evenly among 6 bowls (about 3 cups per bowl).
- Top each bowl of spinach with sliced strawberries, cubed cooked chicken, thinly sliced red onion, crumbled goat cheese, diced avocado, and toasted pecans.
- Sprinkle a pinch of salt over each salad, then divide the dressing among the 6 bowls (about 2.5 tablespoons per salad). Serve immediately.
Equipment
- Baking Sheet
- Mixing Bowls
- Knife
- Cutting Board
- Measuring Cups
- spoons
Notes
- Use ripe strawberries for the best flavor.
- Toast pecans just until fragrant to avoid bitterness.
- Warm chicken can be used or cooled leftover chicken.
- Dress salads just before serving to prevent wilting.