High-Protein Strawberry Chicken Spring Salad with Light Honey Dressing - Fresh, Bright, and Satisfying

Prep Time 15

Cook Time 10

Total Time 25

Servings 4 servings

Chicken: 2 boneless, skinless chicken breasts (about 12–14 oz total)
Greens: 5–6 cups spring mix or baby spinach
Strawberries: 1 pint, hulled and sliced
Cheese (optional): 1/3 cup crumbled feta or goat cheese
Nuts: 1/3 cup sliced almonds or chopped pecans
Red onion: 1/4 small onion, thinly sliced
Fresh herbs: Small handful of mint or basil, chopped
Avocado (optional): 1 small, sliced
For the light honey dressing:
3 tablespoons extra-virgin olive oil
1 tablespoon honey
2 tablespoons fresh lemon juice (or white balsamic vinegar)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
For the chicken seasoning: 1 teaspoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, black pepper

Season the chicken. Pat the chicken dry. Rub with olive oil, salt, garlic powder, paprika, and pepper.
Cook the chicken. Grill over medium-high heat 5–7 minutes per side, or pan-sear in a hot skillet with a little oil until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
Toast the nuts. Add almonds or pecans to a dry skillet over medium heat. Stir until fragrant and lightly golden, 3–4 minutes. Cool.
Make the dressing. Whisk olive oil, honey, lemon juice, Dijon, salt, and pepper until smooth. Taste and adjust acidity or sweetness as needed.
Prep the salad base. In a large bowl, add the spring mix, strawberries, red onion, herbs, and avocado if using.
Dress lightly. Drizzle about half the dressing over the greens and toss gently until just coated.
Add protein and crunch. Top with sliced chicken, toasted nuts, and cheese. Spoon on a little more dressing to taste.
Serve. Plate immediately so the greens stay crisp. Finish with a pinch of salt and a crack of pepper for brightness.