I’ve made this salad before as a quick side dish to go along with dinner, but I always end up eating more of the salad than the main dish it’s a been huge hit with Austin (and he doesn’t usually like goat cheese, so that’s a win) The whole thing can be thrown together so quick, but it tastes like a dish from a fancy restaurant!
I used a marinade (recipe included) recommended to me by my friend Katie!
Also notice my faithful kitchen helper this week
Servings: 4
Calories per serving: 308 cal
Protein per serving: 28 g
Carbs per serving: 13 g
Salad Ingredients:
3 boneless skinless chicken breasts
4 cups lettuce of choice (I used butter lettuce)
1 container of strawberries (chopped)
4 oz goat cheese
½ cup slivered almonds
8 tablespoon poppy seed dressing *2 tablespoon per serving*
Marinade Ingredients (optional):
¼ cup balsamic vinegar
2 tablespoon olive oil
2 tablespoon Dijon mustard
2 tablespoon brown sugar
1 teaspoon Worcestershire sauce
4 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon parsley
¼ teaspoon dried rosemary
Salt and pepper to taste
Directions:
1. *If using chicken marinade recipe* Place all ingredients of marinade in large plastic bag with chicken breasts and let rest for at least 4 hours in fridge.
2. Prepare chicken based on one of the following methods:
INSTAPOT USERS: pour chicken and marinade into pot and cook on poultry setting for 10 mins, remove chicken and cut into cubes, then cook on poultry setting for an additional 6 mins
CROCKPOT USERS: pour chicken and marinade into pot and cook on high for 4 hours or on low for 8 hours, then remove and cut into cubes
OVEN USERS: preheat oven to 400 degrees, place chicken with marinade in shallow dish and cook for 15 mins, then remove and cube chicken then cook for an additional 20 mins
3. Combine lettuce, cut strawberries, goat cheese (cut and crumbled), almonds, and chicken. Drizzle with dressing and enjoy
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