Go Back
+ servings
top view of spinach strawberry salad in a platter

Strawberry Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 bowls
Calories 331kcal

Ingredients

Salad:

  • 10 ounces Spinach
  • 2 Cups Strawberries sliced into quarters
  • 1/4 Cup Blue Cheese
  • 1/4 Cup Pecans roasted + chopped (Note 1)
  • 1 pound chicken breast cooked and sliced (Note 2)

Dressing:

  • 1/4 cup Shallot minced (about 1 small)
  • 2 Tablespoons Balsamic Vinegar
  • 3 Tablespoons Sherry Vinegar
  • 2 Tablespoons Olive Oil
  • 1/4 Tablespoons Avocado Oil or another mild tasting oils
  • 2 Tablespoons Honey or 3 tablespoons allulose (sugar free!) (Note 3)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Black Pepper

Instructions

  • Dressing. Add all dressing ingredients to a bottle with a lid. Secure the top and shake vigorously. (You can also whisk everything together in a small bowl) Set aside.
  • Toss + Serve. Add salad ingredients to a bowl, then pour the dressing over the top. Toss, and serve immediately.

Notes

  1. To toast pecans, spread them on a baking sheet and bake in an oven preheated to 350 F for 6-9 minutes. 
  2. Cooked chicken. This salad is delicious with rotisserie or leftover grilled/pan-seared chicken. If you're cooking chicken specifically for this recipe, I suggest giving it a pan sear. To nail this, you'll want to get a thinner piece of chicken. Sear in an oil-coated pan over medium-low for 9 minutes. Add 1 tablespoon of butter and lift the chicken so the butter gets between the breast and the pan -- cook for an additional minute. Flip your chicken and be ready to watch carefully -- we want the chicken to reach an internal temp of 155 F, which can take between 4-8 minutes, so check periodically. Pull the chicken from the pan, tent, and let it stand for 10 minutes. Check that the temp has raised to 165 F before slicing.
  3. Sweetener options: Use allulose instead of honey for a sugar free alternative. Erythritol will work, however, when cold, erythritol can have a gritty texture.
  4. Nutritional information was calculated using allulose as the sweetener (not honey). Allulose is a rare sugar, which typically is not counted in net carb counts:

Nutrition

Calories: 331kcal | Total Carbohydrates: 24g | Protein: 29g | Fat: 18g | Sodium: 385mg | Fiber: 4g | Sugar: 6g | Net Carbs: 9g | Sugar Alcohol: 11g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com