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Strawberry chicken salad in a silver bowl with wooden serving spoons. The salad features a mix of greens, savory chicken, sweet fresh strawberries, green onion, crunchy pecans, creamy feta cheese and a sweet and tangy lime maple balsamic vinaigrette. A healthy summer salad.
Stephanie Hofer

Strawberry Chicken Salad with Lime Maple Balsamic Dressing

This healthy summer salad is bursting with fresh flavor from juicy strawberries, tender chicken, and crisp greens. Tossed with a sweet and tangy lime maple balsamic dressing, it's a refreshing, high-protein meal that's perfect for lunch, dinner, or entertaining on warm summer days.
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Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 cups greens romaine lettuce, spinach, or kale combination
  • 1/2 cup green onions, sliced
  • 1/2 cup feta cheese, crumbled
  • 1 lb. strawberries, hulled and sliced
  • 1 lb. cooked chicken, diced
  • 1/2 cup pecans, candied if desired
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. lime juice, fresh squeezed
  • 2 tbsp. balsamic vinegar
  • 1 tsp. stone ground mustard
  • 2 tsp. pure maple syrup
  • 1/2 tsp. salt
  • pepper to taste

Method
 

  1. Place chopped greens in a large bowl. Use a combination of romaine lettuce, spinach or kale. Place remaining ingredients in the bowl and toss.
  2. Place olive oil, lime juice, balsamic vinegar, mustard, pure maple syrup, salt and pepper in a blender. Blend until the dressing emulsifies. Pour over salad and toss until well coated. Top with pecans and serve.
  3. This salad is delicious served with a slice of sour dough bread.

Notes

This salad is delicious with a variety of greens. I love the combination of romaine and kale. If using kale, discard the stems, chop and massage with a few drops of olive oil. This will reduce the bitterness of the kale.
This recipe is perfect with leftover chicken. My favorite is grilled or smoked chicken. Another alternative is to use rotisserie chicken for a quick and easy summer dinner.
To candy the pecans, place in a pan over medium heat and toast for 1 to 2 minutes, then add a teaspoon of sugar (or monk fruit). Stir until melted and coats the pecans. Cool before placing on the salad.
I find that the dressing emulsifies better if mixed in a blender or use an immersion blender.