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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant spring salad combines the sweetness of strawberries with the peppery bite of arugula and spinach, creamy avocado, and tender chicken breast. The strawberry balsamic dressing adds a tangy, fruity twist, blending fresh strawberries, balsamic vinegar, honey, and Dijon mustard into a smooth, flavorful topping. Toasted nuts bring a warm, nutty aroma to the dish, while mint leaves add a refreshing herbal note. Perfect for a light and refreshing meal.
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Steam the chicken breast or bake it at 425°F for 25 minutes with olive oil, sea salt, and black pepper until cooked through and tender.
Add sliced strawberries, arugula, spinach, diced avocado, cooked chicken breast, walnuts or pecans, sliced red onion, and chopped mint leaves to a large bowl.
Blend strawberries, balsamic vinegar, honey, Dijon mustard, olive oil, lemon juice, and sea salt until smooth. Adjust seasoning to taste.
Pour the strawberry balsamic dressing onto the salad and mix well to coat evenly.
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Use about 1/3 of the dressing for a serving of 2; save the rest for future salads.
Toast the pecans or walnuts to enhance their flavor and aroma.
Can I use frozen strawberries for the dressing?
Yes, you can use frozen strawberries as long as they are thawed before blending.
How do I toast the nuts?
Toast the nuts in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.
Can I substitute the chicken with another protein?
Yes, you can use grilled tofu, shrimp, or turkey breast as alternatives.
How long does the dressing last?
The dressing can be stored in an airtight container in the refrigerator for up to 5 days.
Is this salad gluten-free and dairy-free?
Yes, this salad is both gluten-free and dairy-free.
