Italian Chicken Strawberry Avocado Salad
This Strawberry Avocado Chicken Salad with Feta is a colourful no-cook meal made with seasoned Italian chicken strips, living lettuce, radicchio, fresh strawberries, avocado, cherry tomatoes, mushrooms, feta, whole almonds and microgreens. Fresh, filling and easy to assemble, it is perfect for lunch, brunch or a light dinner.
Equipment
- Large salad bowl or serving platter
- Cutting board
- Sharp kitchen knife
- Salad spinner or clean kitchen towel
- Measuring cups and spoons
- Small mixing bowl or glass jar for the dressing
- Whisk or fork
- Salad servers or large serving spoons
Ingredients
Ingredients
- 1 head lettuce I used living lettuce, root ball removed, leaves washed, dried and some torn
- 2 cups radicchio chopped or whole leafs
- 2 cups chicken strips ready-to-eat seasoned Italian boneless
- 1½ cups strawberries fresh and sliced or halved
- 1 cup cherry tomatoes some halved and some left whole
- 1 cup white beech mushrooms or mushrooms of your choice
- 1 avocado large and sliced
- ½ cup crumbled feta cheese
- ⅓ cup whole almonds
- ½ cup microgreens
Honey-Balsamic Dressing
- ¼ cup olive oil extra-virgin
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove small and finely grated
- ¼ teaspoon salt
- Black pepper to taste
Instructions
- Remove the living lettuce leaves from the root ball. Wash and dry them thoroughly, then tear them into bite-sized pieces.
- Add the living lettuce and chopped radicchio to a large serving bowl.
- Arrange the Italian chicken strips, strawberries, cherry tomatoes and sliced mushrooms over the greens.
- Add the avocado, feta cheese, whole almonds and microgreens.
- Whisk together all the dressing ingredients.
- Drizzle the dressing over the salad immediately before serving, or offer it on the side.
For the freshest Strawberry Avocado Chicken Salad, dry the living lettuce and radicchio thoroughly, then add the avocado, feta, microgreens and honey-balsamic dressing just before serving. This keeps the greens crisp, the avocado bright and the finished no-cook chicken salad looking colourful and fresh.
Notes
- Use fully cooked, ready-to-eat Italian chicken strips to keep this Strawberry Avocado Chicken Salad completely no-cook and quick to assemble.
- Living lettuce works especially well because the root ball helps the leaves stay fresh and crisp longer. Wash and dry the leaves thoroughly before using.
- Radicchio adds colour and a slightly bitter flavour that balances the sweet strawberries, creamy avocado and salty feta.
- Choose strawberries that are ripe but still firm. Very soft berries can release too much juice into the salad.
- Slice the avocado just before serving to keep it fresh and prevent browning.
- Leave some cherry tomatoes whole and slice the rest in half for a natural, colourful presentation.
- Whole almonds add a hearty crunch. Toast them briefly for extra flavour, or use them straight from the package for a true no-cook salad.
- Add the feta cheese and microgreens near the end so they stay visible and do not get buried under the heavier ingredients.
- Serve the honey-balsamic dressing on the side or add it just before serving so the living lettuce and radicchio remain crisp.
- Arrange the ingredients over a large platter instead of tossing everything together. This gives the salad its bright, art-on-a-plate appearance.
- This easy chicken strawberry salad serves 4 as a light main course or about 6 as a side salad.
- For make-ahead preparation, store the greens, chicken, fruit, vegetables, cheese, almonds and dressing separately, then assemble shortly before serving.
Nutrition
Calories: 480kcalCarbohydrates: 24gProtein: 31gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.02gCholesterol: 76mgSodium: 326mgPotassium: 1207mgFiber: 8gSugar: 13gVitamin A: 987IUVitamin C: 53mgCalcium: 92mgIron: 3mg
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