Description
A vibrant, modern twist on classic chicken salad combining tender seared chicken, juicy strawberries, and creamy balsamic dressing. Perfect for picnics or weeknight dinners, this dish balances sweetness, tang, and crunch with baby spinach, candied pecans, crumbled feta, and avocado for a refreshing yet hearty meal.
Ingredients
2 boneless skinless chicken breasts
1 cup crumbled feta cheese (halal-certified)
2 cups sliced strawberries (fresh, not canned)
4 cups baby spinach leaves
1/2 cup canned whole balsamic vinegar
1/2 cup Greek yogurt
3 tablespoons maple syrup
2 tablespoons olive oil
3 tablespoons chopped candied pecans (homemade)
1 avocado, sliced
1 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 350°F (180°C)
Pat chicken breasts dry and season with salt and pepper
Heat olive oil in a skillet over medium-high heat and sear chicken 4 minutes per side
Transfer chicken to oven and bake 4-5 minutes until fully cooked
Let chicken rest 5 minutes, then slice into thin strips
In a bowl, whisk Greek yogurt, balsamic vinegar, and 1 tablespoon maple syrup to make dressing
In a separate pan, melt remaining 2 tablespoons olive oil and 1 tablespoon maple syrup, then toss with salted pecans until coated
Arrange baby spinach in a serving bowl
Top with sliced chicken, strawberries, crumbled feta, and candied pecans
Drizzle dressing over the salad and gently toss
Add avocado slices just before serving
Notes
Use leftover grilled chicken if available
Substitute arugula or romaine for baby spinach if preferred
For non-alcoholic version, skip any optional wine-based dressings
Let salad sit covered for up to 24 hours in fridge when planning ahead
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Searing, Baking, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 14g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 80mg