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Strawberry Arugula Salad with Chicken, Goat Cheese, Almonds, and Creamy Strawberry Lemon Vinaigrette

Strawberry Arugula Salad with Chicken, Goat Cheese, Almonds, and Creamy Strawberry Lemon Vinaigrette

Ingredients

For the Creamy Strawberry Lemon Vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 5 whole strawberries, stems/tops removed
  • 1/8 teaspoon fine sea salt
  • Freshly ground black pepper to taste

For the salad:

  • 6 cups baby arugula (AKA rocke) or other salad greens
  • 2 cups whole fresh strawberries, stems/tops removed and sliced
  • 8 ounces cooked chicken breast, sliced
  • 2 ounces fresh goat cheese, crumbled
  • 3 tablespoons slivered almonds
  • 1 cup micro greens, optional for garnish

Directions

  1. Prepare the salad dressing by combining the olive oil, vinegar, lemon juice, strawberries, salt and pepper in a blender, and blend on high until smooth. Set aside, or store in refrigerator until ready to use.
  2. To assemble the salads, place 3 cups each of arugula or other salad greens on two plates. Divide remaining ingredients in half and top greens with sliced strawberries, sliced chicken breast, goat cheese, and slivered almonds. Drizzle salad dressing evenly over each plate, and top each salad with 1/2 cup (optional) micro greens. Serve immediately.

Note

  • Recipe by EA Stewart, R.D., of The Spicy RD.

Nutrition Information

Per serving: 400 kcal cal., 28 g fat) (488 mg sodium, 8 g fiber, 23 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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