Strawberry Chicken Salad with Bacon and Avocado
Everything about this salad is perfect!
Servings: 4 servings
Ingredients
SUGARED ALMONDS:
- ⅓ cup slivered almonds
- 1 tablespoon brown sugar
- dash cayenne pepper, if desired
VINAIGRETTE:
- 3 tablespoons balsamic vinegar
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon seedless strawberry jam (use less if you don't like it so sweet)
- ½ teaspoon Italian seasoning
- salt and freshly ground black pepper, to taste
SALAD:
- 4 to 5 cups mixed greens (just measure by the handful)
- 1½ cups chopped cooked chicken
- 1½ cups chopped fresh strawberries
- ¾ cup chopped cucumber
- ½ cup chopped yellow bell pepper
- 1 large avocado, diced
- 5 slices bacon, cooked until crisp (then crumbled)
- ⅓ cup crumbled blue cheese, feta cheese or goat cheese
Instructions
MAKE THE SUGARED ALMONDS:
- In a skillet, heat to medium and add the sugar. Let it start to melt, and then add the almonds. Stir until toasted and coated with the melted sugar. Add a sprinkle of cayenne pepper, if desired. Remove almonds to a cutting board or plate and let them cool. Then break the almonds apart.
MAKE THE VINAIGRETTE:
- Add all vinaigrette ingredients to a shaker jar. Shake to combine and set aside while you prepare the salad.
ASSEMBLE THE SALAD:
- In a large bowl, add the greens. Top with the rest of the ingredients, and toss with the vinaigrette. Top with the sugared almonds. Serve immediately.
Nutrition
Serving: 1serving | Calories: 488kcal | Carbohydrates: 23g | Protein: 26g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 399mg | Potassium: 763mg | Fiber: 6g | Sugar: 11g | Vitamin A: 669IU | Vitamin C: 81mg | Calcium: 122mg | Iron: 2mg