Strawberry Avocado Chicken Salad
Strawberry Avocado Chicken Salad
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 6 cups mixed greens
- 1 1/2 cups strawberries, hulled and sliced
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup pecans, toasted and chopped
For the Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Pat chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min
- 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove chicken from skillet and let rest for 5 minutes before slicing or dicing.
⏱️ 15 min•🌡️ 165
- 3
While chicken cooks, prepare the vinaigrette. In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified.
⏱️ 5 min
- 4
In a large salad bowl, combine mixed greens, sliced strawberries, diced avocado, thinly sliced red onion, crumbled feta cheese, and toasted pecans.
⏱️ 5 min
- 5
Add the sliced or diced cooked chicken to the salad bowl. Drizzle with the balsamic vinaigrette. Toss gently to combine all ingredients.
⏱️ 3 min
- 6
Serve immediately and enjoy your fresh Strawberry Avocado Chicken Salad.
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Avocado Chicken Salad
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 6 cups mixed greens
- 1 1/2 cups strawberries, hulled and sliced
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup pecans, toasted and chopped
For the Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Pat chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min - 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove chicken from skillet and let rest for 5 minutes before slicing or dicing.
⏱️ 15 min•🌡️ 165 - 3
While chicken cooks, prepare the vinaigrette. In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified.
⏱️ 5 min - 4
In a large salad bowl, combine mixed greens, sliced strawberries, diced avocado, thinly sliced red onion, crumbled feta cheese, and toasted pecans.
⏱️ 5 min - 5
Add the sliced or diced cooked chicken to the salad bowl. Drizzle with the balsamic vinaigrette. Toss gently to combine all ingredients.
⏱️ 3 min - 6
Serve immediately and enjoy your fresh Strawberry Avocado Chicken Salad.