Description
This fresh and vibrant Strawberry Chicken Salad with Mint & Goat Cheese is a perfect light meal combining juicy strawberries, tender cooked chicken, tangy goat cheese, and aromatic mint. Tossed in a simple balsamic honey dressing and topped with toasted nuts, this gluten-free salad offers a delightful balance of sweet, savory, and refreshing flavors ideal for a quick lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast (shredded or sliced)
- 2 cups fresh strawberries (hulled and sliced)
- 4 cups mixed greens or baby spinach
- 1/4 cup fresh mint leaves (torn or chopped)
- 1/3 cup crumbled goat cheese
- 1/4 cup sliced almonds or chopped pecans (toasted)
- 2 tablespoons red onion (thinly sliced)
Dressing Ingredients
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the mixture is well combined and emulsified to form a smooth dressing.
- Combine Salad Ingredients: In a large bowl, add the cooked chicken, sliced strawberries, mixed greens or baby spinach, torn mint leaves, crumbled goat cheese, toasted nuts, and thinly sliced red onion. Toss gently to mix the ingredients evenly.
- Toss with Dressing and Serve: Drizzle the prepared dressing over the combined salad just before serving. Toss gently again to coat everything evenly. Serve immediately, optionally garnished with extra fresh mint leaves or additional goat cheese for presentation.
Notes
- This salad pairs beautifully with grilled or rotisserie chicken for added flavor.
- For more depth, marinate the chicken in lemon juice and herbs before cooking.
- Substitute goat cheese with feta cheese if desired for a different tanginess.
- Use maple syrup instead of honey to make the dressing vegan-friendly.
