March 22, 2024

Try this delicious springtime salad for a healthy, delicious lunch.

This salad takes advantage of one of spring’s gifts: fresh strawberries. They are one of the first summer fruits to come into season, a harbinger of all the delicious local fruits and veggies to come in the next few months.

Whether you pick your own directly from a farm, or pick up a package from the supermarket or farmers market, strawberries are in season. They provide a light, sweet balance to the chicken and greens that round out this salad.

Chopped chicken, celery, onion and strawberries in a mixing bowl.

Ingredients

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups quartered small strawberries (about 1 pint)
1/3 cup finely chopped celery
1/3 cup finely chopped red onion
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups fresh mixed salad greens

Instructions

Chopped chicken, celery, onion and strawberries in a mixing bowl.

Combine first 5 ingredients in a large bowl.

Combine olive oil and next 4 ingredients (olive oil through pepper) in a small bowl, stirring well with a whisk.

Chicken, celery, onions and strawberries being mixed with glaze in a bowl.

Pour over chicken mixture; toss well to coat. Cover and chill 1 hour.

Serve over salad greens.

Recipe: Chicken and Strawberry Salad
Recipe Type: Salad
Serves: 4 servings (1-1/4 chicken mix + 1 cup greens)
This salad takes advantage of one of spring’s gifts: fresh strawberries. They provide a light, sweet balance to the chicken and greens that round out this salad.
Ingredients
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 2 cups quartered small strawberries (about 1 pint)
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped red onion
  • 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups fresh mixed salad greens
Instructions
  1. Combine first 5 ingredients in a large bowl.
  2. Combine olive oil and next 4 ingredients (olive oil through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour.
  3. Serve over salad greens.
Serving size: 1-1/4 cup chicken mix + 1 cup greens Calories: 164 Fat: 6 grams Carbohydrates: 10 grams Sodium: 376 milligrams Fiber: 3 grams Protein: 15 grams

My Southern Health has lots of other ideas for using fresh summer berries.