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Marry Me Salad

A delightful salad featuring a vibrant mix of baby spinach, arugula, juicy strawberries, creamy avocado, and seasoned chicken, all brought together with a delectable dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups baby spinach and arugula mix Try to use organic if possible for the freshest flavor.
  • 2 pieces chicken breasts, boneless and skinless Consider marinating them beforehand for an extra depth of flavor.
  • 1 tablespoon olive oil Choose high-quality extra virgin olive oil for the best taste.
  • 1 cup strawberries, halved Use fresh strawberries for that vibrant sweetness.
  • 1 piece avocado, diced Ripe avocados are creamy and buttery, adding richness to the salad.
  • 1/2 cup crumbled feta cheese Opt for authentic Greek feta for a robust flavor.
  • 1/3 cup slivered almonds Toast them lightly for maximum crunch and flavor.
  • 1/4 cup red onion, thinly sliced Soak in water for a milder flavor if you prefer.
Dressing Ingredients
  • 3 tablespoons olive oil
  • 1.5 tablespoons balsamic vinegar Try to use a quality aged balsamic for sweetness and depth.
  • 1 tablespoon honey Adds a lovely sweetness to balance the acidity.
  • 1 teaspoon Dijon mustard For some subtle heat.
  • 1 clove garlic, minced Fresh garlic elevates the flavor enormously.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Generously season both sides of the chicken breasts with salt and pepper.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
  3. Sear the chicken for 5 to 7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.
  4. Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes before slicing into strips.
Dressing and Salad Assembly
  1. While the chicken rests, whisk together the dressing ingredients in a small bowl.
  2. In a large bowl, combine the baby spinach and arugula mix, halved strawberries, diced avocado, crumbled feta, slivered almonds, and thinly sliced red onion.
  3. Gently toss the salad before adding the sliced chicken on top.
  4. Drizzle the dressing over the top and gently toss to coat all ingredients evenly.
  5. Divide the salad among plates or bowls and enjoy.

Notes

Make sure your chicken is at room temperature before cooking. For a vegetarian option, swap chicken for chickpeas or grilled tofu.