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Strawberry Chicken Salad
A refreshing low carb chicken salad with fresh strawberries, red onions, crumbled feta cheese and sliced almonds on a bed of spinach. The simple balsamic vinegar dressing enhances the flavors.
  1. In a large saucepan cook olive oil over med-high heat. Salt and pepper both sides of chicken breast. Cook each side for 4-5 minutes, depending on thickness. Remove from pan, set aside to rest.
  2. In a large bowl add spinach leaves, strawberries, red onion, feta cheese, and sliced almonds. Slice breasts into 1/2 inch strips and add to bowl. Toss with balsamic vinegar dressing. Divide salad into two bowls. Serve.