Leftover Chicken Spring Chicken Salad with Berries

Ingredients

• 3 cups cooked chicken, shredded or chopped
• 6 cups mixed spring greens
• 1 cup fresh strawberries, hulled and sliced
• 1/2 cup fresh blueberries
• 1/3 cup toasted pecans, roughly chopped
• 1/4 cup crumbled goat cheese
• 2 tablespoons red onion, thinly sliced

Dressing

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Equipment Needed

• Large salad bowl
• Small whisk
• Small mixing bowl

Instructions

1. Make vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined. The mixture should be glossy and emulsified.
2. Combine salad base: In a large salad bowl, combine the mixed greens, sliced strawberries, blueberries, chopped pecans, and red onion. Toss gently with clean hands to distribute evenly.
3. Add chicken and dress: Add the chicken to the salad and drizzle with about 3/4 of the vinaigrette. Toss everything together until the greens are lightly coated and the ingredients are well distributed.
4. Finish and serve: Sprinkle the crumbled goat cheese over the top and drizzle with the remaining vinaigrette. Serve immediately while the greens are crisp and the flavors are bright.

Nutrition Facts

Per Serving (1 serving)