Strawberry Chicken Salad Bowl (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 boneless, skinless chicken breasts
02 -
2 teaspoons olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
6 to 8 cups chopped romaine lettuce
06 -
1 cup freshly sliced strawberries
07 -
1/4 cup sliced almonds
08 -
1/4 cup feta cheese crumbles
→ Dressings
09 -
1 cup creamy poppyseed dressing
10 -
1/2 cup light raspberry vinaigrette
# Step-by-Step Directions:
01 -
Pound chicken breasts to an even thickness for uniform cooking. Brush each breast with olive oil and season evenly with salt and black pepper.
02 -
Grill chicken breasts over medium-high heat, 5 to 7 minutes per side, or until the internal temperature reaches 74°C. Rest the cooked chicken for at least 5 minutes before slicing.
03 -
Divide chopped romaine lettuce evenly between two large plates or bowls. Top with sliced strawberries, sliced almonds, and feta cheese crumbles.
04 -
Slice the rested grilled chicken breasts and arrange on top of the prepared salad base.
05 -
In a small bowl, combine the creamy poppyseed dressing with the raspberry vinaigrette. Drizzle the blended dressing over each salad just before serving.
# Helpful Notes:
01 -
To preserve the crispness of the greens and freshness of the strawberries, store salad components and dressing separately in airtight containers.
02 -
Personalize the salad by substituting grilled shrimp for chicken or using candied almonds for extra sweetness.