Whether you're hosting a summer gathering, planning for lunch, or simply seeking a nutritious side to dinner, this salad is not only quick to pull together, but also simply a delight.
As summer comes around, we all want something light, vibrant, and bursting with flavor. Look no further than a zesty and invigorating salad with sweet strawberries, juicy pan-fried chicken, and a tangy citrus dressing. With each forkful of this refreshing salad, you'll experience a burst of citrusy goodness, balanced by flavorful chicken and crisp greens.
Whether you're hosting a summer gathering, planning for lunch, or simply seeking a nutritious side to dinner, this salad is not only quick to pull together, but also simply a delight. We love preparing this salad for meal prep as well. It keeps well in packaged in an air-tight container for up to 3 days in the refrigerator as long as the dressing is kept separate.
1/2 cup chopped cooked chicken
2 cups loosely packed romaine or other salad greens
1/2 cup sliced strawberries
2 tablespoons dried cranberries
Half a tomato, sliced
1/2 cup sliced cucumber
1/2 avocado sliced
2 sweet peppers, sliced
1/4 cup toasted slice almonds (optional)
1/4 cup bacon crumbles (optional)
1 tablespoon apple cider vinegar
3 tablespoons Lime Juice
1/2 cup extra virgin olive oil
1 teaspoon Herbs de Provence
Salt
Freshly ground black pepper
1 tablespoon of honey for some sweetness
1 teaspoon butter
In a small jar, add apple cider vinegar, lemon juice, olive oil, Herbs de Provence, honey, salt, and pepper. Shake until thoroughly blended together. Set dressing aside.
Add salad greens to a wide bowl and top with strawberries, cranberries, cucumber, sweet peppers, tomato, and bacon and almonds if using.
Gently pan fry chicken in butter until browned and heated through. Add to salad bowl.
Refrigerate until ready to serve, add sliced avocado, and then toss in dressing.
