We’re definitely settling into summer here in East Tennessee, even though it’s not technically here yet. We’ve had several days straight of 90+ degree temperatures and paired with the humidity in this area — it’s HOT!
Salads are great at any time of the year, but there’s something especially light and refreshing about a salad with fruit in the summer months.
I’ve always enjoyed a good strawberry salad, so I decided to create my own.
It actually felt weird to measure salad ingredients. I’m used to just throwing things together on a plate until I get the combination and amounts I want. You’re welcome to do the same, but I wrote down some loose guidelines to help you along. Skip the cheese if you can’t do dairy or if you’re on a Whole30. Enjoy!
- 8 boneless, skinless chicken thighs
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 10-12 cups fresh spinach or arugula
- 16 strawberries, quartered
- ½ cup Gorgonzola, feta or goat cheese
- ½ cup pecans, chopped and roasted
- ½ cup olive oil
- 2 tablespoons balsamic vinegar
- 1½ teaspoons Dijon mustard
- Dash of salt and pepper
- Preheat the oven to 350 degrees.
- Sprinkle the salt, pepper, and garlic powder on both sides of the chicken.
- Bake for about 30 minutes or until cooked through.
- Let the chicken cool then cut into slices or chop for serving over the salad.
- Place 2½ - 3 cups of spinach or arugula on each plate. Top each salad with 2 chicken thighs, 2 tablespoons cheese, 1-2 tablespoons pecans, 4 quartered strawberries and desired amount of dressing.
- Combine all ingredients in a wide-mouth jar or a bowl. Whisk together or use an immersion blender to combine until well blended.