I just spent a week in California and was inspired by all the beautiful California strawberries I spotted at the farmer’s market. It’s so easy to throw together a strawberry pie or strawberry shortcake, but those of you without a sweet tooth don’t have to be left out.
This summery salad is the perfect thing for a light meal on a hot day and I love using fruit in savory applications, as it adds great color, freshness, and a sweet balance to many dishes.
When cooking and slicing chicken for salads, I prefer to buy chicken tenders, which cook faster and are often a better bargain than chicken breasts. They are also great for portion control, as some chicken breasts weigh in at over ½ a pound, which could easily feed two people.
Greens, fruit, protein, and CHEESE--what more do you need?
Strawberry Salad with Chicken, Feta, and Almonds
- 1 large chicken breast or 4 chicken tenders
- Salt and pepper, to taste
- 6 oz of mixed greens, baby spinach, arugula, or any combination of the above
- 1 pint strawberries, hulled and sliced
- Balsamic vinegar and olive oil, to dress (or store-bought balsamic dressing)
- ½ cup feta cheese, crumbles
- ¼ cup sliced or slivered almonds, toasted
Season chicken with salt and pepper and sauté in a medium sauté pan over high heat in a small amount of olive oil or grill on a gas or charcoal grill until done. Set aside to cool and then slice into strips.
Toss greens and strawberries with balsamic vinegar, olive oil, and salt and pepper, to taste. Alternatively, salad can be tossed with a store bought balsamic vinaigrette.
Arrange chicken slices over salad and top with feta cheese and toasted almonds.
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