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Strawberry Blueberry Chicken Salad with Orange Vinaigrette

A refreshing salad that combines juicy strawberries, plump blueberries, and crunchy pecans with grilled chicken breast, all topped with a delicious orange vinaigrette.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3/4 pound Mixed Baby Salad Greens Lush, crispy base.
  • 1 pound Strawberries Fresh strawberries add sweetness.
  • 12 ounces Blueberries Offers a burst of flavor.
  • 15 ounces Mandarin Oranges, canned and drained Adds citrusy sweetness.
  • 2 cups Pecans Crunchy texture.
  • 1 1/2 cups Feta Cheese Creamy and tangy complement.
  • 2 whole Juiced Oranges For the vinaigrette.
  • 1 whole Juiced Lime Adds a zesty kick.
  • 1/4 teaspoon Salt Enhances flavors.
  • 1/3 cup Extra Virgin Olive Oil Enriches the dressing.
  • 3 whole Boneless Skinless Chicken Breast Lean protein.
  • 1/2 teaspoon Fresh Ground Pepper Enhances overall flavor.
  • 1/4 cup Orange Citrus Vinaigrette Ties all elements together.

Method
 

Preparation
  1. In a large bowl, combine the mixed baby salad greens with the sliced strawberries, blueberries, drained mandarin oranges, and pecans. Toss gently to mix the ingredients evenly.
Make the Vinaigrette
  1. In a jar with a lid, combine freshly squeezed orange juice, lime juice, salt, and extra virgin olive oil. Seal the jar tightly and shake vigorously until fully incorporated.
Cook the Chicken
  1. Season both sides of the chicken breasts with freshly ground pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat. Place the chicken in the skillet, pour 1/4 cup of the vinaigrette over the top, and cook for about 8 minutes.
Flipping the Chicken
  1. Carefully flip the chicken over after 8 minutes. If needed, lower the heat to medium-low. Continue cooking for another 8 minutes, or until fully cooked.
Rest and Chop
  1. Remove the chicken from the skillet and let it rest for 10 minutes. Chop the chicken into bite-sized pieces.
Assemble the Salad
  1. Top the salad with the chopped chicken and drizzle with the remaining orange vinaigrette.

Notes

Use fresh, seasonal fruits for best flavor. Toast the pecans for added crunch. Substitute chicken with grilled tofu for a vegetarian option.