Strawberry Chicken Spring Salad
Spring is in full swing here in North Texas, and I couldn’t be happier about it! It’s that lovely transitional time of the year when mornings are cool enough for a cozy sweater and afternoons are filled with the warmth and sunshine I’ve longed for these past winter months.
The shifting of seasons has me adjusting my diet accordingly as I like to eat as seasonally and locally as possible. I know times are strange right now, but many co-ops or farmers markets are offering delivery services at present; it’s a great way to get your hands on some fresh produce and support local farmers! The delivery service I have been using local to the DFW area is farmbox delivery; check them out!
I was inspired by the newness and freshness of spring to create a recipe that mirrored the season; a light, zesty, fresh, nourishing salad that includes the yummy seasonal produce these warmer months have to offer. So, without further adieu, introducing my Strawberry Chicken Spring Salad! This salad is fresh, seasonal, delicious, and both sweet and zesty! I’m really excited to share it with you all!
Please note, this recipe does include chicken, but you can leave it out if you’d like and it will still be yummy. Let’s get started!
YOU’LL NEED:
- 1 pasture raised chicken breast
- 1 tbsp cooking fat (we used duck or chicken fat)
- 1 bunch organic spinach
- Half of one bunch of organic asparagus (more if you desire)
- Approximately half of one container of organic strawberries (more if you desire)
- ¼ cup chopped or sliced organic almonds
- ¼ of a small red onion
- 1/2 cup coconut aminos (more to taste if you’d like)
- 1/2 cup maple syrup (more to taste if you’d like)
- 1 cup olive oil
- Salt to taste
- Raw, grass-fed chedder goat cheese (shredded using a grater) to liking
Start by properly washing all your produce (a splash of apple cider vinegar, teaspoon of baking soda, and drop or two of Dr. Bronners biodegradable castile soap to warm water should do the trick. Be sure to rinse thoroughly after).
Once cleaned and rinsed, chop the asparagus, strawberries, red onion, and spinach to your liking. I prefer to have the red onion finely diced, the asparagus chopped into fourths (length wise), the strawberries sliced vertically into thirds (roughly), and the spinach julienned.
Add julienned spinach to a large salad bowl, and add the sliced strawberries, asparagus, diced red onion, and diced almonds on top.
Next, warm the cooking fat in a pan of choice on medium heat.
Dice or cut the chicken into cubes or bite size pieces and add to the pan and let cook through thoroughly. Add salt as desired. Remove from heat once poultry is cooked through and add to salad bowl. Top with grated cheese to your liking.
Serve as is with dressing on the side or mix and dress the salad completely. You may have leftover dressing; store in an air tight container in the fridge.
THE DRESSING:
Add all ingredients (the coconut aminos, maple syrup, olive oil, and salt) to a blender or food processor and process thoroughly. Place to the side in a separate container to be added to the salad as desired, or pour over salad immediately.
Wa-la! There you have it. Simple, nourishing, easy to make, spring-y (is that an adjective?), and delicious!
If you guys are excited to give this salad a try, or make it and enjoy it, be sure to like and comment on my post on Instagram and follow me there – I talk about all things health, wholeness, and healing weekly! Tag me and use the hashtag #recipeswithkasey and #nutritionwithkasey to let me know what you think!
