Strawberry Chicken Salad: The Salad That Made Me Love Summer

Okay, tell me, is there anything better than a salad that feels like a party in your mouth? Like, when you take a bite and it’s just bursting with flavor? *Insert happy dance here*

Okay, Let’s Talk Ingredients

Alright, so you’re gonna wanna hit up the grocery store for some goodies. Imagine me and you, cruising the aisles:

– Chicken breasts—grab 4 small ones (or 2 big ones if you’re feeling wild).
– Italian seasoning—make sure it’s dried, cause fresh just doesn’t cut it here.
– Garlic powder—trust me, you need this.
– And then there’s salt and pepper—the essentials.
– Olive oil for cooking, duh.
– Light brown sugar—the secret to those candied pecans!
– Pecans—go for halves, they’re cute and crunchy.
– Strawberries and blueberries—like, a cup of each. Fresh, juicy, the whole vibe.
– Baby spinach—10 ounces of green goodness.
– Avocados—2 ripe ones, because we all know they make life better.
– Feta cheese—you can go crazy and add more if you want.
– And let’s not forget sliced red onions for that zing.
– Oh! And a creamy balsamic dressing—you can make your own or grab one from the store. No judgment.

So Here’s Why I Make This Constantly

Okay, so this salad? It’s like a little slice of summer magic. I remember the first time I whipped it up—my friends were over, and I wanted to impress them, ya know? I was a little nervous, like “what if they hate it?” But as soon as they took that first bite, the whole kitchen went silent. I mean, you know it’s good when everyone’s too busy munching to talk!

And then, of course, one of my friends—who shall not be named—spilled balsamic dressing all over my new shirt, but it was worth it for this salad! Seriously, it’s like the perfect balance of sweet and savory, and I can never get enough of it.

The One Trick That Changes Everything

Okay, listen closely. Don’t skip the step where you let the chicken sit for 15 minutes with all those spices and olive oil. It’s literally the difference between a “meh” chicken and one that’s so juicy you’ll want to hug it. I promise, just trust me on this!

Don’t Mess This Up (My Top Tips)

1. Don’t overcook the chicken! Like, seriously. Use a meat thermometer if you have to. Aim for 165°F or you’ll end up with dry, sad chicken.
2. Let the pecans cool! I learned this the hard way—burned my tongue trying to taste them too soon. Ouch.
3. Prep the dressing ahead of time. Seriously, if you’re meal-prepping, just make a big batch and pour it on everything.
4. Use fresh fruits and veggies. It makes a huge difference, trust me.

How to Keep Them From Disappearing (Or, How to Store Them)

Alright, so if you somehow manage to have leftovers (which is a miracle), just keep the salad separate from the dressing until you’re ready to eat. Nobody likes a soggy salad. Put it all in airtight containers, and it should be good for a couple of days!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with this salad, you’ve gotta try my Mediterranean Quinoa Bowl or the Spicy Chickpea Salad. Both are life-changing, I’m telling you!

So, what’s your go-to summer salad? Let’s chat! 🍓🥗