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Marry Me Salad

A vibrant salad combining fresh strawberries, creamy avocado, and crunchy almonds, topped with a zesty dressing that creates an unforgettable experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups baby spinach and arugula mix A blend that offers peppery and earthy notes. For variety, you can use kale or mixed greens.
  • 2 pieces chicken breasts Boneless and skinless provide the best results. Try marinating them beforehand for extra flavor!
  • 1 tablespoon olive oil Choose a good quality olive oil for sautéing.
  • 1 cup strawberries (halved) Fresh is best! Swap for blueberries or raspberries if preferred.
  • 1 piece avocado (diced) Perfectly ripe avocados add creaminess; if they’re slightly firm, leave them at room temperature for a day or two.
  • 1/2 cup crumbled feta cheese The salty tang of feta complements the sweetness of the fruits. Go for a sheep's milk feta for a creamier texture.
  • 1/3 cup slivered almonds Toast them lightly in a pan to enhance their flavor.
  • 1/4 cup red onion (thinly sliced) Sweet red onions add a mild flavor. Soak them in cold water for 10 minutes if they’re too sharp for your taste.
Dressing Ingredients
  • 3 tablespoons olive oil Again, high quality matters.
  • 1.5 tablespoons balsamic vinegar Opt for good aged balsamic for depth.
  • 1 tablespoon honey A natural sweetener that ties the dressing together.
  • 1 teaspoon Dijon mustard Adds a zing that brightens the flavors.
  • 1 clove garlic (minced) Fresh garlic is ideal for the best flavor.
  • to taste Salt and Pepper For seasoning.

Method
 

Preparation
  1. Generously season the chicken breasts with salt and pepper on both sides.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  3. Cook the chicken for 5 to 7 minutes per side, until golden brown and fully cooked through.
  4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
  5. In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, and a pinch of salt and pepper.
  6. In a large bowl, mix the baby spinach and arugula, strawberries, diced avocado, crumbled feta, slivered almonds, and red onion.
  7. Gently place the sliced chicken on top of the salad ingredients.
  8. Drizzle the dressing over the salad and gently toss to coat.
  9. Divide the salad among plates or bowls, sprinkle with reserved feta, and serve immediately.

Notes

The Marry Me Salad is best enjoyed fresh. Keep leftovers in the fridge in an airtight container for up to 2 days and store the dressing separately to avoid sogginess.