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Strawberry Chicken Blue Cheese Salad

Strawberry Chicken Blue Cheese Salad

Calories 404 (28% from fat)
Fat 12.5 gram
Saturated Fat 6.6 gram
Trans Fat 0 gram
Cholesterol 165 mg.
Sodium 468 mg.
Carb 44 gram
Fiber 3.7 gram
Sugar 5.4 gram
Sugar Alcohol 0 gram
Protein 60 gram


2 lbs. boneless, skinless chicken breasts, diced into 1 inch cubes

butter cooking spray

16 oz. strawberries

16 tsp. red wine vinegar

1 cup blue cheese, crumbled
(We used Boar's Head Brand Creamy Blue Cheese - Lower in Sodium.)

Salad Mix

2 cups baby green romaine lettuce

2 cups baby red romaine lettuce

2 cups arugula

2 cups baby spinach

(Or just get 2 cups of Organic Girl Baby Spring Mix per serving.)

1. Heat a non-stick frying pan over medium heat. Lightly coat the pan with buttery spray and cook the chicken until each side is lightly browned. This should take about 4-5 minutes per side. Chicken is done when it is no longer pink inside.

2. Cut the chicken into small one-inch square cubes. Then put in a bowl, cover and refrigerate until chilled. Approximately 2 hours.

3. Mix the greens together. (We just bought a container of Organic Girl Baby Spring Mix for all the greens.) Then clean the strawberries and cut them into quarters. Cut them smaller if they're especially large.

4. Set out 4 salad bowls. Put one cup of greens, ½ cup of chilled chicken, 2 ounces of strawberries, 2 tablespoons of crumbled blue cheese and sprinkle with 2 teaspoons of red wine vinegar. Repeat so each salad bowl has two layers of everything.

5. Serve with the red wine vinegar on the side so you can add more if you wish.

Yield: 4 Servings

Strawberry Chicken Blue Cheese Salad 

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