Hey there, fellow food enthusiast! So, let me tell you about this time I was rummaging through my fridge, staring at leftover grilled chicken for what seemed like ages. Then, like a light bulb moment, the idea of a Strawberry Chicken Salad popped into my head! (I know, I know, who randomly thinks of salads, right?) But trust me, it turned out to be a life-saver and super delicious. It’s become one of those go-to dishes that saves the day when I need something light yet satisfying.
Why You’ll Love This Salad
I make this when I crave something fresh and fruity but still hearty enough to call it a meal. My family goes crazy for it, especially because the strawberries add this unexpected twist (plus, they’re a great way to sneak in some fruit). I once made this for a potluck, and let’s just say, it was the first dish to disappear. And if you’re anything like me, you’ll love how it feels like spring in a bowl.
What You’ll Need
- 2 cups of mixed greens (I sometimes just use spinach if that’s all I have)
- 1 cup of strawberries, sliced (frozen works too in a pinch)
- 1/2 cup of crumbled feta cheese (but go wild with goat cheese if you fancy!)
- 1 cup of cooked chicken, shredded or diced (leftovers are perfect for this)
- 1/4 cup of sliced almonds (or walnuts, if you’re feeling nutty)
- For the dressing: 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon honey, and a pinch of salt and pepper
The Way I Make It
Alright, here we go. Start by tossing those greens into a big bowl – you want room to mix. Add in your strawberries, chicken, feta, and almonds. Now, here’s where I usually sneak a taste (quality control, right?). For the dressing, mix the balsamic vinegar, olive oil, honey, and salt in a small bowl or jar. Give it a good whisk or shake. Then, drizzle it over your salad. Don’t worry if it looks a bit weird at this stage – it always does!
Some Notes from My Kitchen
I’ve found that toasting the almonds slightly before adding them gives the salad a nice crunch. And, if your strawberries are a bit tart, a tad more honey in the dressing can work wonders. Actually, I find it works better if you let the salad sit for a few minutes before serving. The flavors mingle, and it just tastes better.
Variations I’ve Tried
I once tried adding avocado, thinking it would be amazing, but it kind of got lost in there. On the other hand, swapping the chicken for grilled shrimp totally worked! Or even adding some blueberries into the mix can give a nice touch.
Equipment (or Lack Thereof)
A big salad bowl is nice to have, but hey, any large mixing bowl will do. If you don’t have a whisk for the dressing, a fork gets the job done just fine!
Storing Leftovers
Honestly, this salad never lasts more than a day in my house. But if you do have leftovers, store the salad and dressing separately to avoid sogginess. Should keep for about a day or so.
Serving Suggestions
Personally, I love serving this with some crusty bread on the side. It makes a great pairing and feels like a cafe meal at home.
Pro Tips (Learned the Hard Way)
I once tried rushing the dressing, thinking it wouldn’t matter, but boy, was I wrong. Giving it a good whisk really helps emulsify the oil and vinegar.
FAQ Corner
Can I use a different cheese? Absolutely! Goat cheese or even mozzarella would work nicely.
What if I don’t have honey? You can substitute with maple syrup or even a bit of sugar if that’s what you’ve got.
Can I make this vegetarian? Sure thing! Just leave out the chicken or add some chickpeas for protein.
