Description
This Strawberry Avocado Salad is the perfect way to use up all of those beautiful spring and early summer berries. Crisp veggies pair with tender chicken, sweet strawberries, candied pecans, and tangy feta.
Ingredients
Scale
For the Chicken
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken breast
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- juice and zest of 1 lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Salad
- 8 cups chopped romaine lettuce
- 4 cups spring mix salad greens
- 2 cups whole strawberries, hulled and sliced
- 2 avocados, sliced
- 1/3 cup chopped candied pecans
- 4oz feta cheese, crumbled
Lemon Poppyseed Dressing
- 1/4 cup lemon juice
- 1/2 cup olive oil
- zest of one lemon
- 1 tablespoon dijon mustard
- 2 tablespoons honey
- 1/4 teaspoon salt
- pinch of black pepper
- 1 tablespoon poppy seeds
Instructions
- Make Dressing: Add all of the dressing ingredients to a small mixing bowl or mason jar with a lid. Whisk or shake the ingredients together until well combined, smooth, and creamy.
- Make the Salad: Add the chopped romaine and mixed greens to large mixing bowl. Toss with a few spoonfuls of vinaigrette until lightly dressed. Top the salad with all of the veggies and toppings.
- Make the Chicken: Add the chicken breast to a large mixing bowl. Add the salt, pepper, lemon juice and zest, and seasonings. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the olive oil and then add the chicken breast. Cook for 5-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
- Top the salad with the sliced chicken and serve with additional vinaigrette.