Ingredients
Method
- Season raw chicken breasts with salt, pepper, and olive oil. Grill over medium-high heat for 6–7 minutes per side until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice thinly.
- Combine 2 cups mixed greens, the sliced chicken, 1 cup sliced strawberries, and 1/2 cup sliced almonds in a large bowl. Toss gently.
- Drizzle 1/4 cup raspberry poppyseed dressing over the salad, starting with half and adding more to taste. Toss until the ingredients are evenly coated.
- Top with 1/2 cup crumbled feta cheese and serve immediately for the best texture and flavor.
Nutrition
Notes
Ingredient Variation: While I love the crunch of almonds, I have found that toasted pecans or even sunflower seeds work beautifully if you want a different nutty texture.
Storage Tip: I always recommend storing the dressing in a separate container because the greens will lose their crispness if they sit in the liquid for more than an hour.
Make Ahead Advice:
You can easily grill the chicken and slice the strawberries earlier in the day to make dinner a breeze: just keep them chilled until you are ready to assemble and serve.
Common Mistake:
Please resist the urge to cut into the chicken right away: resting the meat for a few minutes is my secret to ensuring every bite stays tender and juicy rather than dry.
Flavor Boost: I have discovered that adding a tiny pinch