Chicken, Stawberry and Fennel Salad
Serving Size:
15 mins
Total Time:
40 mins plus marinate time
Layered salad with lemon oregano chicken, fresh strawberries, shaved fennel and almonds.
Chicken, Stawberry and Fennel Salad
Nutritional Information
Chicken, Stawberry and Fennel Salad
Serving Size
Amount Per Serving
Total Fat15 g
Total Carbs41 g
Saturated Fat2.5 g
Dietary Fiber10 g
Added SugarsN/A
Protein32 g
Sodium220 mg
Main Ingredients:
Styles / Themes:
Lemon Oregano Chicken
4 tsp Lemon Juice, Fresh
1 tsp Dijon Mustard
1/8 tsp Kosher Salt
Pinch Ground Black Pepper
1 tsp Oregano, Chopped
5 tsp Olive Oil
1/4 tsp Honey
1 lb Boneless, Skinless Chicken Breast
2 tbsp Red Quinoa, Dry
1-1/2 cup Cooked Black Barley
3 oz Fennel, Julienned Slice Fine
1-1/2 tsp Balsamic Vinegar
3 cup Strawberries, Quartered
3 cups Baby Kale
2-1/2 cups Romaine, Chopped
1-1/2 cup Spinach, Baby
3/4 cup Broccoli, Thin Sliced
3/4 cup Cauliflower, Florets
6 tbsp Almonds, Toasted, Chopped
1. Lemon Oregano Chicken: Whisk together lemon juice, Dijon, salt, black pepper, fresh oregano, olive oil, and honey. Cut chicken into about 4 oz portion sizes. Toss chicken breasts with lemon Dijon vinaigrette and marinate for 1 -4 hours. Remove chicken from marinade and pan sear both sides on a hot pan and finish in a 350 degree oven until cooked through, about 5-10 min.
2. Quinoa Crunch: Only need 2 tbsp for this recipe but might as well make enough to cover your skillet. Rinse quinoa by submerging in water and then strain in a fine mesh strainer. Over medium heat, toast in a hot dry skillet for about 10 minutes, stirring often. Quinoa should be dark brown with a crunch.
3. Salad: Combine quartered strawberries and shaved fennel in a bowl and marinate with balsamic vinegar. Mix together the greens and the sliced cauliflower and broccoli in a large bowl. Add the cooked black barley, and remaining ingredients. Toss with favorite dressing and serve.
Tips & Notes
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