Strawberry Fields Salad

A fresh, colorful salad with mixed greens, strawberries, chicken, red onion, feta, and sweet-spicy maple pecans, finished with an herby lemon vinaigrette.

Course Salad

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings Servings

Calories 1158kcal

Equipment

Measuring Cups and Spoons
Small mixing bowl
Medium or large mixing bowl
Whisk
baking sheet
Parchment paper or nonstick spray, optional
Knife
Cutting board

Ingredients

For the salad:

½ cup pecans
1 tablespoon maple syrup
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper optional
Pinch of salt
2 cups leftover chicken chopped or shredded
10 ounces mixed greens
1 pound strawberries trimmed and sliced
½ small red onion thinly sliced
4 ounces feta cheese crumbled

For the optional dressing:

¼ cup olive oil
2 tablespoons white balsamic vinegar or champagne vinegar
1 teaspoon honey
2 tablespoons fresh basil chopped
1 tablespoon fresh mint chopped
Zest of 1/2 lemon
Salt and black pepper to taste

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper if desired.
In a small bowl, toss the pecans with the maple syrup, smoked paprika, cayenne pepper, if using, and a pinch of salt.
Spread the pecans in an even layer on the prepared baking sheet. Roast for 5 to 6 minutes, then remove from the oven and let cool completely.
In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, lemon zest, salt, and black pepper until smooth. Stir in the basil and mint.
Place the mixed greens in a large bowl. Toss lightly with a small amount of the dressing.
Arrange the chicken, strawberries, and red onion over the greens.
Top with the feta cheese and cooled pecans.
Serve immediately with additional dressing as desired.

Nutrition