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.
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
Similar Recipes