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This refreshing salad combines leafy greens and fresh strawberries to provide a powerful mix of fiber, vitamin C, and antioxidants. Adding chicken makes it a complete, satisfying meal that helps support muscle health and keeps you feeling full longer.
Yield
4 Servings
Preparation time
20 minutes
Cooking time
0 minutes
Total time
20 minutes
Ingredients
Strawberry Vinaigrette
5 strawberries (halved)
1/4 C extra virgin olive oil
2 Tbsp red wine vinegar
2 Tbsp lemon juice
1 tsp honey
salt and pepper to taste
For the Salad
6 C baby spinach or mixed salad greens
6 medium strawberries (sliced)
1/2 C thinly sliced red onion
4 green onions (sliced thin, white and green parts)
1/3 C sliced almonds (toasted)
12 oz cooked chicken breast, cooked (cubed- optional)
1 medium avocado (sliced)
Instructions
- In a blender, combine the vinaigrette ingredients. Blend until smooth. Taste and add additional honey if you prefer more sweetness. Set aside.
- In a large salad bowl, combine the salad ingredients. This can also be done in one large salad bowl or by dividing the salad ingredients among 4 individual bowls/plates.
- Gently toss the salad with the vinaigrette just before serving. You may not need to add all of the vinaigrette – add as much or as little as you’d like, or serve it on the side.
Notes
Recipe Notes:
- Recipe can be made nut-free by omitting almonds and vegan/vegetarian by omitting chicken and honey (use maple syrup instead).
- Additionally, salad can be topped with feta or soft goat cheese for an optional tang and added calcium.
Nutrition info per serving:
-
Calories: 425, Saturated Fat: 4.2g, Sodium: 82mg, Added sugars: 1.5g, Fiber: 7.5g, Protein: 24.6g