Strawberry Balsamic Salad
Serves: 6 servings
Lemon Chicken
  • 2 boneless, skinless chicken breasts
  • 1 T freshly squeezed lemon juice
  • 1 tsp. olive oil
  • salt and pepper, to taste
Salad Ingredients
  • 2 c strawberries, washed and sliced
  • 2 green onions, sliced
  • ½ cucumber
  • ⅓ c oven roasted almonds
  • 8 c spring salad mix and baby spinach
Orange Honey Poppy Seed Balsamic Dressing
  • 3 T olive oil
  • 2 T balsamic vinegar
  • 1 T orange blossom honey
  • ¼ tsp. salt
  • dash of pepper
  • ¼ tsp. poppy seeds
  1. Thinly slice chicken breast.
  2. Place chicken into a hot skillet and add olive oil and lemon juice.
  3. Salt and pepper and saute until no longer pink. Set aside chicken.
  4. To mix together the dressing, put all the ingredients into a cruet and shake vigorously until mixed. Shake again just before using. Set aside.
  5. Roast the sliced almonds in a 300 degree F oven for about 5 minutes or until golden.
  6. Slice strawberries and green onions.
  7. Use a zester to score the outside peel of a cucumber. Cut in half and scoop seeds out with a small spoon. Slice into bite-sized pieces.
  8. Wash baby spinach and spring salad.
  9. Layer ingredients into a salad bowl and toss with dressing just before serving. OR layer onto individual plates and drizzle with dressing just before serving.
  10. Enjoy!
This would also taste amazing with sliced avocado and feta cheese. Feel free to try different vinegar for a different flavor - white vinegar, raspberry vinegar, or raspberry balsamic vinegar.
Recipe by Home Baked Joy at