Description
Strawberry chicken salad with poppy seed dressing, fresh berries, toasted pecans, and feta. It’s so filling and healthy!
Ingredients
Units
Scale
- 6 cups chopped romaine lettuce, about 2 heads
- 2 cups cooked chicken, cubed or shredded
- 1 cup quartered fresh strawberries
- 1 cup fresh blueberries
- 1/3 cup diced red onion
- 1/2 cup pecans, toasted and chopped
- 1/2 cup crumbled feta cheese
- Poppy Seed Dressing
Instructions
- In a large bowl, assemble the salad. Start with the bed of lettuce, add the chicken, and then everything else. Spoon over desired amount of dressing. Serve immediately.
- Makes 4 lunch salads or 2 large dinner salads.
Notes
- Substitutions: Check my blog post for ideas on how to change up the salad to suit your preferences.
- Leftovers: Leftover salad will keep in the fridge for a few days. Add the dressing right before serving. Otherwise, the romaine will turn soggy.
- Recipe originally published August 2015
Nutrition
- Serving Size:
- Calories: 432
- Sugar: 15.7 g
- Sodium: 539.1 mg
- Fat: 29 g
- Carbohydrates: 21.7 g
- Protein: 23.1 g
- Cholesterol: 74.1 mg
