Springtime Strawberry Salad

This post may contain affiliate links. Read the full disclosure here

Last updated on March 2nd, 2022

This is a delicious salad with a bit of sweet and touch of tang. It’s healthy and quick to make, too. This was the salad that finally got my son to eat greens, back when he was five. I’ve been making this for years and it’s still a family favorite!

Serving this salad

This recipe makes four entrée sized salads, but it’s great as a side dish, too. You could serve it alongside a cold veggie sandwich, a summer soup, or omit the chicken and serve it as a side during barbecue season.

Chicken for the salad

You’ll need some cooked chicken to make this salad. If you only have raw chicken on hand, you can season raw chicken breasts with salt and pepper and bake @ 450° F for about 35 mins or until cooked through. I leave the chicken fairly plain as there is plenty of flavor coming from the fruit.

5 from 1 vote

Strawberry Chicken Salad

The perfect salad for spring or summer. It's full of healthy vegetables, a little bit of fruit, and lean protein. A great option to get kids to eat those veggies!

Servings 4

Prep Time 5 mins

Total Time 5 mins

Equipment

Salad Bowl

Cutting Board

Ingredients

For the salad

• 11 oz spring mix or baby spinach
• 3 cooked boneless skinless chicken breasts cut into bite-sized pieces
• 1 lb fresh raw snow peas rinsed and trimmed
• 2 lb fresh strawberries hulled halved and sliced
• 15 oz can mandarin oranges drained
• 1/4 cup sliced almonds

For the dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/8 cup light agave syrup can omit if you want to keep it lower carb

Instructions

• Fill a large bowl with the greens.
• Top the greens with the remaining ingredients.
• In a separate bowl, make the dressing. Whisk together all of the ingredients and lightly drizzle the dressing over the salad.
• Give the salad a gentle toss. Enjoy immediately.

Notes

If you don’t have cooked chicken on hand, you can season raw chicken breasts with salt and pepper and bake @ 450° F for about 35 mins.

If you’d like to make this ahead, store the salad, dressing, and fruit separately in the refrigerator. This will keep the greens from getting wet and soggy.

Calories: 629kcal

Course: Salad

Cuisine: American

Nutrition

Calories: 629kcal | Carbohydrates: 50g | Protein: 28g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 135mg | Potassium: 1289mg | Fiber: 11g | Sugar: 32g | Vitamin A: 3566IU | Vitamin C: 257mg | Calcium: 156mg | Iron: 5mg

Did you make this Springtime Strawberry Salad?

Please let me know how it turned out for you! Leave a comment below and rate the recipe.

Be sure to snap a pic! Tag @milkfreemom on Instagram and hashtag it #milkfreemom