Ingredients:

  • 2 cups cooked chicken breast, shredded or diced (approximately 300g)
  • 2 cups fresh strawberries, hulled and sliced (approximately 300g)
  • 4 cups mixed greens (e.g., spinach, arugula, or spring mix, approximately 120g)
  • ½ cup pecans or walnuts, chopped (approximately 60g)
  • ¼ cup crumbled feta cheese (optional, approximately 40g)
  • 3 tablespoons olive oil (approximately 45ml)
  • 2 tablespoons honey (approximately 30g)
  • 1 tablespoon freshly squeezed lemon juice (approximately 15ml)
  • Salt and pepper to taste

Instructions:

  1. Grill or sauté chicken breasts until cooked through (about 5-6 minutes per side). Ensure the internal temperature reaches 165°F (74°C).
  2. In a small bowl or jar, combine olive oil, honey, lemon juice, salt, and pepper. Whisk or shake until well combined.
  3. In a large bowl, add mixed greens and gently toss in sliced strawberries. Add the cooked chicken and nuts, followed by the feta cheese if using.
  4. Drizzle the dressing over the salad and toss lightly to coat.
  5. Plate the salad and enjoy immediately or refrigerate for up to 30 minutes to allow flavors to meld.