Description
A vibrant, protein-rich salad with seared chicken, fresh strawberries, earthy greens, and a balsamic dressing. Balanced sweet and savory flavors, crunchy candied pecans, and creamy avocado create a satisfying textural contrast.
Ingredients
2 boneless chicken breasts
1 pint strawberries, hulled and halved
6 cups baby spinach or mixed greens
1/3 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 cup crumbled feta cheese
1/2 cup candied pecans, chopped
1 ripe avocado, sliced
Salt and pepper to taste
Instructions
Pat chicken dry; season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden and cooked through. Let rest then slice into strips.
Whisk balsamic vinegar, honey, Dijon mustard, and 1 teaspoon salt until emulsified. Slowly drizzle in olive oil while whisking
In a large bowl, toss spinach with 2-3 tablespoons dressing to coat. Top with strawberries, avocado slices, seared chicken, and crumbled feta.
Sprinkle candied pecans over the top. Add remaining dressing as needed to serve.
Notes
For protein swaps: use grilled shrimp or tofu
Make ahead tip: Store dressing separately and assemble just before serving
Optional add-ins: croutons, crumbled goat cheese, or lemon zest