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Pat chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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.

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.

In a large salad bowl, combine mixed greens, sliced strawberries, diced avocado, thinly sliced red onion, crumbled feta cheese, and toasted pecans.

Add the sliced or diced cooked chicken to the salad bowl. Drizzle with the balsamic vinaigrette. Toss gently to combine all ingredients.

Serve immediately and enjoy your fresh Strawberry Avocado Chicken Salad.


Pat chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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.

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.

In a large salad bowl, combine mixed greens, sliced strawberries, diced avocado, thinly sliced red onion, crumbled feta cheese, and toasted pecans.

Add the sliced or diced cooked chicken to the salad bowl. Drizzle with the balsamic vinaigrette. Toss gently to combine all ingredients.

Serve immediately and enjoy your fresh Strawberry Avocado Chicken Salad.
