Strawberry Cucumber Chicken Salad

  • 2 Servings
  • Hr10MinPrep Time
  • 20MinCook Time
  • 30MinTotal Time
Print Recipe
  • Recipe Type : Salad
  • Cuisine : American
  • Course : Lunch
  • Skill Level : Easy

Strawberry Cucumber Chicken Salad with Balsamic Vinegar Dressing! This is a great Whole 30 recipe to use for lunch or dinner!

Ingredients

Instructions

Ingredients 

Salad Ingredients

2 boneless skinless Chicken Breasts

Ground Basil, to taste

salt and pepper, to taste 

3 tablespoons of olive oil 

5 ounces of baby spinach leaves

1 cup of strawberries

1/2 of 1 medium-sized cucumber

1/2 cup of roasted almonds

 

Basalmic Vinegar Dressing Ingredients

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon whole-grain mustard

salt and ground black pepper to taste

 

Directions for Basalmic Vinegar Dressing

  1. Combine olive oil, mustard, vinegar, salt, and pepper in a Mason jar or container with a tight-fitting lid; cover tightly with the lid and shake vigorously until thickened, about 2 minutes. Taste dressing and adjust flavor with salt and pepper.

Directions for Cooking Chicken Breasts

  1. Season both sides of chicken breasts with salt, pepper, and ground basil.
  2. Heat 3 tablespoons of extra-virgin olive oil in a nonstick skillet.
  3. Cook chicken breasts for 8-10 minutes on each side on medium-high heat. 
  4. Transfer chicken breasts to cutting board and let sit for 5 minutes.
  5. Cut chicken into bite size pieces.

Directions for Assembling Salad

  1. Lay spinach leaves out on plate. 
  2. Add cucumbers, chicken, strawberries, and almonds.
  3. Drizzle with basalmic vinegar dressing.
  4. Enjoy! 

 

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