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.

Spring Salad with Honey Mustard
Prep time
Cook time
Total time
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!

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