Strawberry Fields Salad
a healthy salad recipe that’s full of fresh flavors.
Yield: 4 people
Calories: 90kcal
Equipment
- Blender for the dressing
Materials
- 4 strips bacon precooked and crumbled
- 1 cup whole pecan halves
- 1 tbsp butter
- 2 tbsp honey
- 2 chicken breasts - Diced/ready chicken or rotisserie
- salt and pepper to taste
- 1 bag mixed greens
- 1 lb strawberries trimmed & sliced
- 1/2 small red onion thinly sliced
- 4 oz bleu cheese crumbled
Strawberry Balsamic Vinaigrette
- 1 cup strawberries sliced
- 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 1 tbsp Honey
- 1 tbsp Brown sugar
- salt and pepper to taste
Instructions
Cook the Bacon
- Preheat to oven to 400 degrees.
- Cook bacon until crisped, about 5-10 minutes.
- Crumble, then set aside.
- Cut cooked chicken into uniform pieces.
Roast the Pecans
- Turn oven down to 350 degrees.
- Melt butter and honey in a bowl add pecans and toss to coat.
- Spread out on a silpat or parchment paper on a baking sheet
- Bake for 5-6 minutes, or until golden brown and fragrant
- Sprinkle lightly with salt then set aside to cool.
Prepare the Salad Ingredients
- Divide greens between the plates and top with bacon, roasted pecans, chicken, strawberries, red onion, and bleu cheese.
- Drizzle on Strawberry Balsamic Vinaigrette (recipe below)
Strawberry Balsamic Vinaigrette
- Place all ingredients in a small blender or food processor.
- Blend at medium to high speed until well mixed, about one minute.
- Taste the dressing and adjust with more sweetener or vinegar, as needed.
Video
Nutrition
Serving: 1cup | Calories: 90kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 99mg | Potassium: 44mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 302IU | Vitamin C: 14mg | Calcium: 7mg | Iron: 0.2mg