Strawberry Chicken Salad with Goat Cheese
A light and refreshing salad that balances the sweetness of strawberries with savory chicken and creamy goat cheese, perfect for busy families and meal prep.
Ingredients
For the salad
- 1 lb Chicken Breast lean protein
- 1/4 tsp Salt to enhance flavor
- 6 cups Mesclun Greens adds crunch and freshness
- 2 cups Strawberries provides natural sweetness
- 4 oz Goat Cheese creamy and tangy
- 1/2 cup Roasted Unsalted Cashews adds crunch and healthy fats
For the dressing
- 3 tbsp Cider Vinegar for acidity
- 1 each Minced Shallot for flavor
- 1 tbsp Honey Mustard for sweetness and spice
- 1/4 tsp Remaining Salt
- 3 tbsp Extra-Virgin Olive Oil heart-healthy fat
- 1 tsp Freshly Ground Pepper for finishing touch
Instructions
Preparation
- Preheat your stove to medium heat.
- Season the chicken breast with 1/4 teaspoon of salt on both sides.
- Heat a skillet over medium heat and add a splash of olive oil.
- Cook the chicken breast for about 6-7 minutes per side, until it reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
Cooking/Assembling
- In a large salad bowl, combine the mesclun greens and sliced strawberries.
- Add the crumbled goat cheese and roasted cashews to the greens.
- In a small bowl, whisk together cider vinegar, minced shallot, honey mustard, and remaining salt.
- Slowly drizzle in the olive oil while whisking to emulsify the dressing.
- Pour the dressing over the salad and toss gently to coat.
Serving
- Divide the salad onto four plates or bowls.
- Top each serving with sliced chicken.
- Finish with freshly ground pepper on top.
- Serve immediately.
Notes
Let chicken rest before slicing to keep it juicy. Prepare ingredients ahead of time for quick assembly. Store dressing separately to maintain freshness.