This is one of my favorite salads to make for myself during a busy week. It takes about 30 minutes to whip up (depending on when the chicken is finished cooking). All of the ingredients are pretty much staples in my kitchen, so if I’m indecisive, this is a go-to!
Ingredients:
2 skinless, boneless chicken breasts
1 bag of Spring Mix or whatever leafy base you’d like
Strawberries
Red onion
Feta cheese
2 Avocados
Sliced almonds/ almond halves
Cooking oil- I tend to use sunflower oil
Garlic salt & pepper
Balsamic vinegar
Steps:
Season the chicken with the garlic salt and pepper. Put a little oil in a pan and turn the heat onto medium. When it’s hot, place your chicken in the pan and cook thoroughly. (Sometimes I’ll marinate the chicken, but if I don’t want to wait an extra 30 minutes for it to soak up, I’ll just do a typical seasoning and cook the breasts).
While the chicken is cooking, go ahead and cut up the red onion, avocados and strawberries. You can buy sliced/halved almonds, but if you have whole ones just cut em up if you’d like.
Sometimes I’ll also add blueberries to this salad.
In a serving bowl, make your bed of lettuce/greens. Toss in your nuts, berries, onion and avocado.
When the chicken is ready, let it cool and then cut it on up! Throw it in the bowl, add the avocado, sprinkle the feta and then drizzle the balsamic vinegar dressing! All done!
Mix it all up and enjoy!!
Original recipe I used can be found here.