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You are here: Home » Blog » Recipes » Salad Recipes » Spring Salad with Berries

Spring Salad with Berries

May 15, 2013 (Updated: July 30, 2019)   —  by Katie Wells

Spring Salad- Chicken - Goat Cheese- Strawberries-Pecans-Honey Mustard

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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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.

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.

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- Chicken - Goat Cheese- Strawberries-Pecans-Honey Mustard
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5 from 1 vote

Spring Salad with Berries and Honey Mustard Recipe

A flavorful and fresh salad with almond crusted chicken, goat cheese, strawberries, pecans, and dried cranberries on a bed of lettuce.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 725kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 1 batch of homemade chicken fingers with almond flour
  • ½ cup  honey mustard dressing
  • 1 cup pecans toasted
  • 12 cups lettuce or greens of choice
  • 4 oz goat cheese crumbled
  • ½ cup dried cranberries or raisins
  • 1 cup strawberries sliced

Instructions

  • Cook the chicken fingers according to instructions in the recipe and set aside.
  • Prepare honey mustard dressing and set aside.
  • To toast the pecans preheat a skillet over medium heat on the stove.
  • Add pecans and heat, tossing occasionally, until they have just started to brown and smell amazing.
  • Set the pecans aside until cooled. 
  • Put two big handfuls of lettuce/greens on a each plate.
  • Chop chicken and top each salad with equal amounts of goat cheese, toasted pecans, cranberries, sliced strawberries, and dressing.
  • Enjoy!

Notes

Feel free to use any type of leftover pre-cooked chicken in this recipe. And have fun switching up the types of fruit, cheese, and dressing that you use. 

Nutrition

Serving: 1salad | Calories: 725kcal | Carbohydrates: 29.3g | Protein: 27.7g | Fat: 56.4g | Saturated Fat: 16.5g | Cholesterol: 150mg | Sodium: 820mg | Fiber: 6.4g | Sugar: 18.1g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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

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Category: Recipes, Salad Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (5 Comments)

  1. Bethany

    June 23, 2015 at 12:57 PM

    5 stars
    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!!

    Reply
    • Katie - Wellness Mama

      June 23, 2015 at 1:24 PM

      So glad you enjoyed it!

      Reply
  2. Kara Myers

    May 19, 2013 at 7:29 AM

    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!

    Reply
  3. Cathleen

    May 17, 2013 at 6:01 PM

    Hi Katie, how long do you toast the pecans for?

    Reply
    • Wellness Mama

      May 18, 2013 at 9:31 AM

      I just toss them in a skillet that has pre-heated on the burner for about a minute…

      Reply

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