Layered Strawberry Chicken Salad Recipes

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CHICKEN STRAWBERRY SALAD



Chicken Strawberry Salad image

Salads are the meal of choice when our Texas temperatures hover in the 90s. In this one, I use locally grown strawberries, fresh greens and chicken strips. It makes a light and colorful lunch on a hot summer day.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

DRESSING:
1/2 cup honey
1/2 cup red wine vinegar
4 teaspoons soy sauce
1 garlic clove, minced
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash pepper
SALAD:
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 teaspoon butter
8 cups torn mixed salad greens
1 pint fresh strawberries, sliced
1/4 cup chopped walnuts
Additional whole strawberries, optional

Steps:

  • In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.

Nutrition Facts : Calories 389 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 549mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 5g fiber), Protein 28g protein.

STRAWBERRY CHICKEN SALAD WITH POPPY SEED DRESSING



Strawberry Chicken Salad with Poppy Seed Dressing image

A quick, light, and flavorful lunch or dinner salad that's ready in just 15 minutes!

Provided by Blair Lonergan

Categories     Dinner     Lunch

Time 15m

Number Of Ingredients 9

3 cups fresh baby spinach
3 cups chopped Romaine lettuce
2 cups sliced strawberries
1 stalk celery, thinly sliced
1 avocado, diced
⅓ cup crumbled feta cheese
½ cup slivered almonds, toasted and salted
3-4 cups cooked, shredded or sliced chicken (such as the meat from a store-bought rotisserie chicken)
½ cup Brianna's Poppy Seed dressing, or more or less to taste

Steps:

  • In a large bowl or platter, or on individual plates, arrange spinach and Romaine.
  • Top with strawberries, celery, feta, almonds and chicken.
  • Drizzle with poppy seed dressing, to taste. Serve immediately.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 521 kcal, Carbohydrate 23 g, Protein 40 g, Fat 31 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 109 mg, Sodium 465 mg, Fiber 8 g, Sugar 12 g

SUMMER LAYERED CHICKEN SALAD



Summer Layered Chicken Salad image

You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 11

7 cups torn romaine lettuce (from 1 head)
2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
1 cup crumbled Gorgonzola cheese (about 4 oz)
1 cup pecan halves (4 oz)
1 quart fresh strawberries, quartered (3 cups)
1/3 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped

Steps:

  • In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
  • In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g

STRAWBERRY TARRAGON CHICKEN SALAD



Strawberry Tarragon Chicken Salad image

After thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1/2 cup mayonnaise
2 teaspoons sugar
2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups cubed cooked chicken breast
2 cups quartered fresh strawberries
1 cup fresh shelled peas or frozen peas, thawed
1/2 cup chopped celery
2 tablespoons chopped sweet onion
Torn mixed salad greens
1/2 cup chopped pecans, toasted

Steps:

  • In a large bowl, whisk the first 5 ingredients until blended. Stir in the chicken, strawberries, peas, celery and onion. Serve over salad greens; sprinkle with pecans.

Nutrition Facts : Calories 378 calories, Fat 26g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 285mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

LAYERED STRAWBERRY CHICKEN SALAD



Layered Strawberry Chicken Salad image

Make and share this Layered Strawberry Chicken Salad recipe from Food.com.

Provided by Ceezie

Categories     Strawberry

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

7 cups torn romaine lettuce (from 1 head)
4 cups cooked chicken, cubed
1 cup crumbled gorgonzola (about 4 oz)
1 cup pecan halves (4 oz)
1 quart fresh strawberries, quartered (3 cups)
1/3 cup olives or 1/3 cup vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, finely chopped

Steps:

  • In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
  • In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Nutrition Facts : Calories 416.9, Fat 25.8, SaturatedFat 7, Cholesterol 86.9, Sodium 648, Carbohydrate 16.9, Fiber 4.9, Sugar 10.3, Protein 31.1

LAYERED STRAWBERRY SALAD



Layered Strawberry Salad image

This is a very summery salad, and nice to have for those noon hour lunches at work - Make it up in small containers instead of the the platter, and have them for your bag lunches, just don't put the salad dressing on until ready to eat - very, very good.

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

4 cups baby spinach leaves, sliced
1 cup part-skim mozzarella cheese, shredded
3 cups boston lettuce, torn
1 small red onion, thinly sliced into rings
2 cups strawberries, sliced
1/2 cup walnut halves, toasted
1/2 cup Kraft Calorie-Wise creamy poppyseed dressing

Steps:

  • Layer half of the spinach on serving plate.
  • Top with half of the cheese, lettuce, onions, and strawberries. Repeat layers.
  • Sprinkle with walnuts and drizzle with dressing just before serving.

Nutrition Facts : Calories 141.1, Fat 9.5, SaturatedFat 3.3, Cholesterol 18.2, Sodium 189.5, Carbohydrate 6.4, Fiber 1.9, Sugar 2.9, Protein 9.1

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