This vibrant spring salad is a burst of freshness in every bite! Juicy strawberries, zesty arugula, and creamy feta come together like a celebration of the season, all brought to life with a bold balsamic vinaigrette. It’s the perfect dish to welcome the warmer days ahead!
Ingredients
- 2 cups baby arugula
- 1/2 cup shredded cooked chicken breast
- 1/2 cup fresh strawberries, sliced or quartered
- 1/2 cup chopped Granny Smith apple
- 2 tbsp. light balsamic vinaigrette salad dressing
- 2 tbsp. pecan pieces
- 1 tbsp. crumbled feta cheese
Preparation
- Place the pecan pieces in a dry skillet over medium heat. Toast them for about 3-4 minutes, stirring occasionally, until slightly browned. Remove from heat and set aside.
- In a medium bowl, combine arugula, chicken, strawberries, and apple.
- Drizzle with dressing; toss to coat.
- Sprinkle with pecans and cheese.
Nutrition facts (per serving):
Yield: 1 salad
Serving Size: 3 1/2 cups; Calories 325; Total fat 15g; Total cholesterol 68mg; Total carbohydrate 21g; Total fiber 5g; Total protein 5g; Total sodium 365mg
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