Spring Salad with Berries

Spring Salad Chicken Goat Cheese Strawberries Pecans Honey Mustard

I love this time of year when gardens are starting to produce and farmers markets have fresh greens for salads. Big salads are my go-to lunch and often my go-to dinner with a mug of warm bone broth on the side.

This is my current favorite salad and I usually eat a variation of it at least once a day. Of course, there are hundreds of ways to mix it up, but this is my favorite. I’ve written the instructions to serve four, but it can be adjusted up or down easily.

I use goat cheese in this recipe, though it seems to be a controversial cheese. Some love it and others proclaim that it tastes like goats smell and won’t touch it with a ten foot pole. If you are in the latter group, omit the cheese or use one that you like in its place. Feta, gorgonzola and bleu are all great as well.

5.0 from 1 reviews
Spring Salad with Honey Mustard
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A flavorful and fresh salad with almond crusted chicken, goat cheese, strawberries, pecans, and dried cranberries on a bed of lettuce.
Recipe type: Salad
Cuisine: American
Serves: 4
  1. Cook the chicken fingers according to instructions (recipe here) and set aside.
  2. Prepare honey mustard (recipe on same post) and set aside.
  3. To serve: Put two big handfuls of lettuce/greens on a plate. Chop chicken and top each salad with equal amounts of goat cheese, pecans, cranberries, strawberries and dressing.
  4. Enjoy!

What is your favorite salad? Do you have a variation of this one? Let me know below!

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Reader Comments

  1. Love this recipe! I like salads but I’m terribly un – inventive when it comes to the ingredients. I never knows what goes well together. This sounds delicious!

  2. Hi Katie – I made this salad for dinner last night, and O.M.G. – this might be the very best meal I have ever had in my LIFE! Seriously!! I just ate some leftovers for lunch and it was just amazing. Thank you for this recipe! I’d love to see more main-dish salads on your blog.

    BTW – I used a rotisserie chicken that I de-skinned and chopped up. I also used garlic-and-herb goat cheese and it was fantastic. I found the whole batch of honey-mustard dressing to be more than we needed, so I might use 1/2 or 3/4 the recipe next time. Thank you!!

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