This strawberry and asparagus salad with chicken is light, healthy, and full of so much flavor!
Course Salad
Cuisine American
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Marinade Time 1 hourhr
Total Time 1 hourhr30 minutesmins
Servings 4servings
Calories 353
Author Annalise Sandberg
Ingredients
Marinade/Salad dressing:
1/4cupolive oil(60 ml)
Juice of 1 lemon
2tablespoonshoney
1teaspoonsalt
1/4teaspoonground black pepper
1tablespoonchopped basil
Salad:
2boneless skinless chicken breasts
1/2bundle asparagus, chopped
6cups loosely packed mixed greens
1cupsliced strawberries(167 grams)
1/4cupcrumbled feta cheese(28 grams)
3tablespoonssliced almonds
Instructions
To make the marinade/salad dressing, whisk together the olive oil, lemon, honey, salt, pepper, and basil.
Place chicken breasts in a shallow dish or plastic bag and cover with half of marinade. Let sit in the fridge for 1 hour or overnight.
Preheat oven to 400°F.
Transfer chicken breasts to a sheet pan or other baking dish and bake for 10 minutes.
Toss chopped asparagus in about 1 tablespoon of marinade and add to baking pan. Bake for 10 minutes more, until asparagus is softened and chicken is cooked through. Let chicken and asparagus cool slightly while you prep the rest of the salad ingredients.
Toss the mixed greens and strawberries with dressing. Slice the chicken and add it and the asparagus.
Top salad with feta cheese and sliced almonds.
Notes
NOTES:
You can also use cooked chicken in this recipe and bypass marinating and roasting. If you do, store leftover dressing in fridge for another use.
I like to use 50/50 mixed greens (50% mixed greens/50% baby spinach).