Strawberry Chicken Salad
Summer strawberry season calls for a salad this beautiful and flavorful. This Summer Strawberry Chicken Salad with Lime Vinaigrette Dressing combines juicy pan-seared chicken with sweet strawberries, fresh watermelon, creamy avocado, and crumbled feta over a bed of crisp greens for the ultimate warm-weather meal. Tossed with a bright homemade lime vinaigrette, every bite is fresh, vibrant, and packed with sweet and savory flavor. It's everything I want on a warm summer afternoon!
Servings: 4 servings
Ingredients
For The Chicken
- 2 4 ounce chicken breasts, sliced horizontally through to make 2 pieces
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon seasoned salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- 1 tablespoon olive oil
For The Salad
- ¼ cup slivered almonds, toasted
- 8 cups spring mix
- 1 cup strawberries, sliced
- 1 cup seedless watermelon, cut into small chunks
- ½ cup cucumber, sliced into half moons
- 1 avocado, sliced
- ⅓ cup crumbled feta cheese
- 1 tablespoon fresh mint leaves, chopped
Lime Vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoon rice vinegar
- 1 lime, zest and juiced
- ¼ cup olive oil
Instructions
For The Chicken
- Heat a large nonstick skillet over medium heat. Toast the almonds in a dry skillet until lightly browned and fragrant while preparing the other ingredients. This should take just a few minutes so watch closely as they can burn quickly. Once the almonds are toasted, remove to a dish to cool. Wipe the skillet out to cook chicken.
- Cut the chicken breast in half horizontally to make 4 cutlets. Season the chicken on both sides with the paprika, Italian seasoning, seasoned salt, pepper and onion powder.
- Heat the skillet over medium heat with one tablespoon of olive oil. Once shimmering add the chicken cutlets and cook for 3-4 minutes and then flip and cook an additional 3-4 minutes or until the chicken reaches 165℉ when checked with a meat thermometer. Remove the chicken to a cutting board to cool for for 5 minutes before slicing.
Lime Vinegrette
- While the chicken is cooking mix together the lime vinaigrette. Because oil and vinegar separate the best way to make this dressing is to make an emulsion. This is much easier than it sounds. Add the Dijon mustard, honey, vinegar and lime to a small bowl. Use a whisk to combine the ingredients. While whisking vigorously mix in the olive oil until combined.
- Meanwhile prepare the salad by adding the spring mix to a large bowl. Add a drizzle of the dressing to the spring mix and toss well to coat. Then add the almonds, strawberries, watermelon, cucumber, avocado, and feta cheese. Top with sliced chicken and drizzle with remaining dressing.