I made this salad 3 days ago and have been eating the leftovers for lunch everyday. This is my new go-to salad and I will be making this a lot. The strawberries MAKE this salad. If you’ve never tried marinating strawberries in balsamic vinegar before, you must. The strawberries just get better and better the longer they sit in the vinegar. I used lightly salted peanuts instead of walnuts and since this salad didn’t have a dressing for it, I used poppyseed which is my favorite. I’m not a fan of raw red onions, and I did try it with that as you can see in the pic. Green onions(which are my favorite) seem to work better for this in my opinion. You can use whatever your favorite nuts, cheese, or onions are.
Strawberry-Chicken Salad
- Yield: 2 1x
Ingredients
- 4 teaspoons extra-virgin olive oil, divided
- 1 tablespoon white balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon chopped fresh thyme
- 3/8 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon kosher salt, divided
- 2 cups halved strawberries, divided
- 2 (4-ounce) skinless, boneless chicken breast cutlets
- 1/4 teaspoon smoked paprika
- Cooking spray
- 4 cups fresh baby spinach
- 1/4 cup thinly sliced red onion
- 3 tablespoons chopped pecans, toasted
- 1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)
Instructions
- Combine 1 tablespoon oil, vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.
- Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/8 teaspoon pepper, salt, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2 to 3 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.
- Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken slices and strawberry-balsamic mixture. Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.
Notes
myWW points: Blue Points: 8; Green Points: 11; Purple Points: 8
Nutrition
- Serving Size: 2
- Calories: 399
- Sugar: 12
- Saturated Fat: 3.9
- Carbohydrates: 22
- Fiber: 6
- Protein: 31
Recipe adapted from myrecipes.com
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