Strawberry Fields Chicken Salad
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Calories: 301kcal
Salad
- 10 cups mixed baby greens (170 grams)
- 2 cups strawberries, sliced (330 grams)
- 1 medium avocado, sliced (150 grams)
- 1/3 cup pecans, roughly chopped (36 grams)
- Optional: 1/3 cup goat cheese crumbles
Lemon Poppyseed Dressing
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1/2 tbsp white wine vinegar
- 1 tsp poppyseeds
Juicy Air Fryer Chicken
Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.
Assemble
Divide mixed baby greens, strawberries, pecans, chicken, and goat cheese (if desired) into 4 serving dishes. Top with Lemon Poppyseed Dressing before serving.
Click here or scan the barcode below to log this food in My Fitness Pal.
Calories: 301kcal | Carbohydrates: 15g | Protein: 28g | Fat: 15g | Cholesterol: 80mg | Sodium: 202mg | Potassium: 237mg | Fiber: 4g | Sugar: 9g