I love enjoying a fresh salad, don’t you? It’s my ideal lunch – a filling, flavorful, beautiful salad. This Strawberry Mint Chicken Salad is just that! It’s full of delicious ingredients like toasted almonds, goat cheese, snap peas, grilled chicken and fresh strawberries that are all tossed in a homemade mint dressing.
As I was waiting for my daughter to come out of speech therapy, I was flipping through a food magazine and came across this salad. It caught my eye because it was so pretty but it also sounded AMAZING. At that moment, I knew I needed to make this chicken salad and post it on the blog!
I changed a few things about it, like using less mint than the original recipe called for but the best part of making salads is you can add more or less of what YOU like. I love me some goat cheese so I added a ton to my salad.
This mint dressing is so fresh, clean and the perfect compliment to all the ingredients in this salad. Homemade dressings are so easy to make and never go to waste. I mean come on…who ever uses the whole bottle?
If you can grill your chicken, I would do so, but if you can’t, you can use a grill pan or simply sauté it in a pan like I did. Just make sure you get a nice crust on the outside for extra flavor.
Seriously though, come on Spring! This salad screams 70 degree weather, am I right? I love how food can make us excited about the seasons. I am dreaming of Spring and flowers and this salad makes me so hopeful! ha!
- greens of your choice
- sliced almonds, toasted
- 2 chicken breasts, seasoned on both sides with salt and pepper
- fresh strawberries, sliced
- snap peas
- goat cheese
- 2 tablespoons olive oil
- 1/2 cup fresh mint, minced (measure then mince)
- 7 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons white wine vinegar
- 1 tablespoon minced shallot
- 1 1/2 tablespoons honey
- Make the dressing first by whisking all the ingredients together in a bowl; set aside.
- Season chicken with salt and pepper and drizzle with olive oil. Grill over medium high heat on both sides for 4-5 minutes or until cooked through. If you dont want to grill, you can cook them in a pan the same way. If your chicken is thick, you can slice it thinner so it cooks quicker or you can leave it thicker and finish cooking the chicken in a 350 for 10-15 minutes or until cooked through. Set aside to cool.
- Prepeare the rest of your ingredients. To toast the almonds, add to a small saute pan and place over low heat, shaking often until lightly toasted. Now assumble your salad and add more or less of the ingredients to your liking.
- Slice chicken, brush lightly with dressing and add it to your salad. Drizzle more dressing over the salad to your liking. Enjoy!