Recipe by MISSKITTYBOO
"This is a great recipe as both an entree and a side dish…..with or without the chicken."
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boneless, skinless chicken breasts, cubed
balsamic vinaigrette salad dressing
fresh spinach, rinsed and dried
crumbled goat cheese
1 (5 ounce) package
candied pecans (such as Emerald® Pecan Pie Glazed Pecans)
Delicious. I love how strawberries and balsamic taste with goat cheese. I made some changes to this. I used used 1 tbsp olive oil and 2 tbsp of balsamic vinegar instead of the balsamic vinaigrette. I also used a spring salad mix instead of spinach. I also found a box of sesame candied pecans at an asian grocery store that really made a good finish to this salad. I think for an added taste, sliced pears or apples would go well too.
Very nice mix of ingredients that were simple, straight forward and uncomplicated, but when mixed together, gave the salad a "wow" factor. Used grilled chicken and added blueberries that needed to be used and an extra tablespoon of balsamic vinegar. This is a very pretty salad and perfect for a warm summer's day. Thank you for the submission Missskittypoo.
I really enjoyed this recipe, even though I had to make last minute changes. I live in a rural area, and don't have acess to some ingredients -ie: goat cheese, and candied pecans :( BUT.. I added a little red onion, a little red pepper, and toasted the plain baking pecans i had in the pantry. The strawberries, red onion, and balsamic vinagrette was YUMMY!!
This was simple and excellent. I also used balsamic vinegar instead of vinagrette. I added dried cranberries and fresh dandelion leaves, and overall had a great sweet/bitter contrast. A good light meal for summer.
O.M.G. amazing. I skipped the candied pecans in favor of plain old walnut pieces, and it was STILL awesome. Yummmmmm.
I’ve made this recipe a few times and although I didn't follow this recipe to the "T" I did really enjoy the mix of flavors and texture. Instead of using the balsamic vinaigrette salad dressing I used Brianna’s Home Style Blush Wine Vinaigrette Dressing (it’s what I had at the time). It was more of a thin dressing that added a mild flavor. I also used a spring mix instead of just plain spinach and blue cheese as opposed to the suggested goat cheese. I couldn’t find any candied pecans so I just lightly toasted them with a sprinkle of brown sugar and it was amazing. One thing that I do suggest is to let the chicken chill so that the greens don’t get soggy. I also added some craisins to the salad for a little more taste and texture. Overall, this salad was surprisingly delicious and I would make it over and over again.
Great salad. I just made it for a baby shower and everyone was raving about it. It was easy to make and did not require a lot of last minute preparation. I will certainly make this again.
It’s been pretty hot here, so salads are sounding good for dinner. I made this one, making a number of substitutions based on preferences and what I had on hand. I made this using leaf lettuce, feta cheese and sautéed pecans, not candied. I also threw in some blueberries in addition to the strawberries. I skipped the olive oil altogether and used Our Favorite Balsamic Vinaigrette by MATTSBELLY, also on this site. Hubs grilled the chicken, basting it the last few minutes with some of the balsamic dressing. After grilling I let the chicken rest for about 5 minutes, sliced and placed atop the salad. This was very good and the balsamic dressing paired very well with the chicken and fruit. I’d certainly make this one again.
* Percent Daily Values are based on a 2,000 calorie diet.
Spring Strawberry Salad with Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 178
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