Strawberry and Asparagus Salad with Chicken
A vibrant salad featuring grilled chicken, juicy strawberries, crunchy asparagus, and a zesty lemon-honey vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling and Blanching
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1/4 cup olive oil (60 ml)
- Juice of 1 lemon
- 2 tablespoons honey
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped basil
- 2 boneless skinless chicken breasts
- 1/2 bundle asparagus (chopped)
- 6 cups loosely packed mixed greens
- 1 cup sliced strawberries (167 grams)
- 1/4 cup crumbled feta cheese (28 grams)
- 3 tablespoons sliced almonds
Instructions
- Prepare the Chicken
- Season the chicken breasts with salt, black pepper, and chopped basil.
- Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for about five minutes.
- Cook the Asparagus
- Blanch the asparagus in boiling salted water for about 2-3 minutes.
- Shock the asparagus in an ice bath.
- Make the Vinaigrette
- Whisk together olive oil, lemon juice, honey, salt, and black pepper until well combined.
- Assemble the Salad
- Mix the mixed greens in a large bowl.
- Add the grilled chicken, blanched asparagus, sliced strawberries, crumbled feta, and sliced almonds.
- Drizzle the vinaigrette over the salad.
- Toss the ingredients gently to combine.
- Serve the salad in individual bowls or on a platter.
Notes
Try substituting ingredients for a personalized twist. This salad can be made ahead with the dressing stored separately.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: salad, chicken, strawberries, asparagus, spring recipe