Strawberry Chicken Salad Lunch (Print)
Fresh greens, chicken, strawberries, nuts, and feta topped with tangy vinaigrette for a vibrant lunch.
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon ground black pepper
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120 grams mixed salad greens
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150 grams strawberries, sliced
07 -
60 grams feta cheese, crumbled
08 -
30 grams sliced almonds
09 -
40 grams red onion, thinly sliced
10 -
60 millilitres balsamic vinaigrette dressing
# Steps:
01 -
Warm the olive oil in a large skillet over medium heat.
02 -
Season both sides of the chicken breasts evenly with salt and black pepper.
03 -
Place the chicken breasts in the hot skillet; sear for 6–7 minutes on each side until fully cooked and the internal temperature reaches 74°C.
04 -
Remove the chicken from the skillet and allow it to rest on a cutting board for 5 minutes to retain juices.
05 -
While the chicken is resting, place the mixed greens in a spacious salad bowl.
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Add sliced strawberries to the bed of mixed greens.
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Scatter crumbled feta cheese evenly over the salad.
08 -
Sprinkle the sliced almonds across the salad mixture.
09 -
Distribute the thinly sliced red onion throughout the salad.
10 -
After resting, slice the cooked chicken into thin strips or bite-sized pieces.
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Arrange the sliced chicken atop the assembled salad.
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Drizzle balsamic vinaigrette evenly over the salad.
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Gently toss the salad ingredients to distribute dressing and toppings uniformly.
14 -
Serve immediately, or refrigerate until ready to eat.
# Additional Notes:
01 -
For enhanced flavour, marinate the chicken in olive oil, lemon juice, and fresh herbs for 30 minutes before cooking.
02 -
Goat cheese can be substituted for feta based on preference.
03 -
Add toasted walnuts or pecans for additional texture.
04 -
A strawberry vinaigrette offers a sweeter alternative to balsamic.
05 -
Resting the chicken before slicing ensures juicy, tender results.