Strawberry Blueberry Chicken Salad with Orange Vinaigrette

why make this recipe

Strawberry Blueberry Chicken Salad with Orange Vinaigrette is a refreshing and healthy meal perfect for any season. The combination of juicy strawberries, blueberries, and chicken makes it tasty and filling. The orange vinaigrette adds a zesty kick that brings all the flavors together. This salad is great for lunch, dinner, or a picnic!

how to make Strawberry Blueberry Chicken Salad with Orange Vinaigrette

Ingredients:

• 3/4 pound Mixed Baby Salad Greens, Washed and Dried
• 1 pound Strawberries, Stemmed and Sliced
• 12 ounces Blueberries
• 15 ounce Canned Mandarin Oranges, Drained
• 2 cups Pecans
• 1 1/2 cups Feta Cheese
• 2 whole Oranges, Juiced
• 1 whole Lime, Juiced
• 1/4 teaspoon Salt
• 1/3 cup Extra Virgin Olive Oil
• 3 whole Boneless Skinless Chicken Breasts
• 2 tablespoons Extra Virgin Olive Oil
• 1/2 teaspoon Fresh Ground Pepper
• 1/4 cup Orange Citrus Vinaigrette

Directions:

1. In a large bowl, combine all the ingredients for the salad and toss until everything is mixed well.
2. In a jar with a lid, combine all the ingredients for the orange vinaigrette. Shake well and set aside.
3. Season the chicken breasts on both sides with pepper. Heat 2 tablespoons of olive oil over medium heat until hot and add the chicken.
4. Pour 1/4 cup of the orange vinaigrette over the chicken and cook for about 8 minutes or until the chicken is halfway done.
5. Flip the chicken over and continue to cook. If needed, lower the heat to medium-low. The vinaigrette should cook down, leaving a nice glaze on top of the chicken.
6. Cook for another 8 minutes or until the chicken is cooked through and no longer pink.
7. Set the chicken aside and allow it to cool for 10 minutes.
8. Chop the chicken into bite-sized cubes or strips.
9. Top the salad with the cooked chicken. Serve the salad on plates and drizzle with the remaining orange vinaigrette.

how to serve Strawberry Blueberry Chicken Salad with Orange Vinaigrette

Serve the salad on individual plates. Drizzle extra orange vinaigrette on top for added flavor. You can enjoy it cold or at room temperature. This salad also pairs well with some crusty bread or toasted pita for a complete meal.

how to store Strawberry Blueberry Chicken Salad with Orange Vinaigrette

Store any leftover salad in an airtight container in the refrigerator. Keep the dressing separate until ready to serve to maintain the freshness of the greens. The salad is best eaten within 2-3 days. If you have leftover chicken, it can be stored in the fridge for up to 4 days.

tips to make Strawberry Blueberry Chicken Salad with Orange Vinaigrette

• Use fresh and high-quality ingredients for the best flavor.
• Feel free to customize the salad by adding your favorite ingredients, like avocado or cheese.
• If you like extra crunch, consider adding some crispy tortilla strips or croutons.

variation

You can try using grilled shrimp or tofu instead of chicken for a different protein option. Additionally, you can swap out the pecans for walnuts or almonds based on your preference.

FAQs

Can I make this salad ahead of time?
Yes, you can prepare the individual components ahead of time and combine them just before serving to keep the greens fresh.

What can I use if I don’t have oranges?
If you don’t have oranges, you can use lemon juice or another citrus, but the flavor will be different.

Can I freeze the chicken?
Yes, you can freeze cooked chicken. Just ensure it’s well-packed in an airtight container or freezer bag.

Strawberry Blueberry Chicken Salad with Orange Vinaigrette

A refreshing and healthy salad featuring juicy strawberries, blueberries, and chicken topped with a zesty orange vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 16 minutes mins

Total Time 31 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Salad Ingredients

• 3/4 pound Mixed Baby Salad Greens, Washed and Dried
• 1 pound Strawberries, Stemmed and Sliced
• 12 ounces Blueberries
• 15 ounce Canned Mandarin Oranges, Drained
• 2 cups Pecans
• 1 1/2 cups Feta Cheese
• 2 whole Oranges, Juiced
• 1 whole Lime, Juiced
• 1/4 teaspoon Salt
• 1/3 cup Extra Virgin Olive Oil

Chicken Ingredients

• 3 whole Boneless Skinless Chicken Breasts
• 2 tablespoons Extra Virgin Olive Oil
• 1/2 teaspoon Fresh Ground Pepper
• 1/4 cup Orange Citrus Vinaigrette

Method

 

Preparation

1. In a large bowl, combine all the ingredients for the salad and toss until everything is mixed well.
2. In a jar with a lid, combine all the ingredients for the orange vinaigrette. Shake well and set aside.
3. Season the chicken breasts on both sides with pepper.

Cooking

1. Heat 2 tablespoons of olive oil over medium heat until hot and add the chicken.
2. Pour 1/4 cup of the orange vinaigrette over the chicken and cook for about 8 minutes or until the chicken is halfway done.
3. Flip the chicken over and continue to cook. If needed, lower the heat to medium-low. The vinaigrette should cook down, leaving a nice glaze on top of the chicken.
4. Cook for another 8 minutes or until the chicken is cooked through and no longer pink.
5. Set the chicken aside and allow it to cool for 10 minutes.
6. Chop the chicken into bite-sized cubes or strips.

Assembly

1. Top the salad with the cooked chicken. Serve the salad on plates and drizzle with the remaining orange vinaigrette.

Notes

Use fresh and high-quality ingredients for the best flavor. You can customize the salad by adding your favorite ingredients, like avocado or cheese.