Spring Salad with Berries

Spring Salad Chicken Goat Cheese Strawberries Pecans Honey Mustard Spring Salad with Berries

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.

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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. says

    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. Bethany says

    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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