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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 725kcal
Author: Katie Wells

Ingredients

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