Spring Strawberry Salad With Chicken Recipes
SPRING STRAWBERRY SPINACH SALAD
This fresh strawberry and spinach salad is tossed with a sweet poppy seed dressing.
Provided by Mona
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix the spinach and strawberries.
- In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Nutrition Facts : Calories 623.9 calories, Carbohydrate 32 g, Fat 55.9 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 8.7 g, Sodium 651.5 mg, Sugar 27.8 g
STRAWBERRY CHICKEN SALAD WITH POPPY SEED DRESSING
Steps:
- In a large bowl or platter, or on individual plates, arrange spinach and Romaine.
- Top with strawberries, celery, feta, almonds and chicken.
- Drizzle with poppy seed dressing, to taste. Serve immediately.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 521 kcal, Carbohydrate 23 g, Protein 40 g, Fat 31 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 109 mg, Sodium 465 mg, Fiber 8 g, Sugar 12 g
SPRING STRAWBERRY SALAD WITH CHICKEN
This is a great recipe as both an entree and a side dish.....with or without the chicken.
Provided by MISSKITTYBOO
Categories Salad Green Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.
- Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 12.5 g, Cholesterol 45.8 mg, Fat 19.7 g, Fiber 3.6 g, Protein 23.5 g, SaturatedFat 5.5 g, Sodium 313.1 mg, Sugar 5.6 g
STRAWBERRY POPPY SEED SALAD WITH CHICKEN
In this healthy copycat of a takeout salad favorite we combine precooked (or leftover) chicken and poppy seed dressing with fresh greens, strawberries and goat cheese for an easy throw-together meal that's ready in 10 minutes.
Provided by Joy Howard
Categories 5-Ingredient Chicken Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Place greens, chicken, strawberries and goat cheese in a large bowl. Add dressing and toss to coat. Sprinkle with pecans, if desired.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 14.8 g, Fiber 3.4 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 422.6 mg, Sugar 9.1 g
SPRING CHICKEN SALAD
Bursting with freshness and flavour, the combination of grilled chicken with zesty herbs and peas makes a perfect spring chicken salad. Each serving provides 425kcal, 40g protein, 6.5g carbohydrate (of which 3.5g sugars), 25g fat (of which 5g saturates), 7g fibre and 1g salt.
Provided by Philippa Davis
Categories Main course
Yield Serves 2
Number Of Ingredients 17
Steps:
- To make the sauce, mix all the ingredients together, then season with a little salt and pepper.
- To prepare the chicken thighs, coat them with the oil and season with salt and pepper.
- Place a griddle pan over a medium heat. When hot, cook the thighs for 4-5 minutes on each side, or until cooked through and the juices run clear. Set aside.
- To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans.
- Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve.
Nutrition Facts : Calories 425kcal, Carbohydrate 6.5g, Fat 25g, Fiber 7g, Protein 40g, SaturatedFat 5g, Sugar 3.5g
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STRAWBERRY WALNUT SALAD WITH CHICKEN - CHELSEA DISHES
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5/5 (1)Total Time 20 minsCategory Main Course, SaladCalories 382 per serving
- Heat a large frying pan over medium-high heat. Add 1 tbsp olive oil to coat. Season chicken breasts with salt and pepper, then add to the pan. Sear on each side for about 3 minutes, or until the chicken is golden brown and no longer sticking to the pan. Remove the pan from the heat, cover with a lid, and leave undisturbed for 10 minutes while you prepare the other ingredients.
- Prepare the dressing by adding 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 cup of sliced strawberries, and 1 tsp pepper to a small blender cup. (A full-sized blender or food processor is also fine!) Blend until smooth.
- Layer spring mix, walnuts, strawberries, and goat cheese in a large serving bowl. Drizzle with enough dressing to coat evenly, mix, and distribute on 4 plates.
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- Sprinkle chicken with salt and pepper on both sides. Grill over medium-high heat, turning once, until cooked through. This will take about 5 minutes per side. Remove from grill and set aside.
- While chicken is cooking, make the vinaigrette. Add olive oil, 2 tablespoons balsamic vinegar, Dijon mustard, and prepped strawberries to blender. Blend on high until well combined, about 1 minute. Taste mixture and add more balsamic vinegar if desired.
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