Strawberry Balsamic Chicken Salad

I’m going to start this post by admitting that I’m not usually much of a salad lover. Over the years I’ve tried time and time again to become one of those dainty health conscious women who simply order a salad when they’re out to eat. Unfortunately, most of those times I ended up wishing that I had just ordered steak instead. Having grown up on a beef farm, my love for red meat runs deep.

However, when we lived in Chicagoland Jake and I would often eat at Brio Tuscan Grille. During one meal, Jake decided to order their Strawberry Balsamic Chicken Salad. Upon eating the first couple bites, he claimed it was the best salad he’d ever had. Skeptically, I took a bite to appease him, but ended up LOVING it! It gave me hope that there are salad combinations out there worth trading in my beloved steak for from time to time.

Since we don’t have Brio in Minnesota, Jake and I went on a mission to recreate the salad at home last weekend. Whether you love greens or only tolerate them from time to time because you know you should, give this recipe a try. I hope you’ll like it as much as we do!

Strawberry Balsamic Chicken Salad

Ingredients: 

-Equal parts of chopped romaine, chopped iceberg, and spring mix lettuce

-1 part tuscan italian dressing to 2 parts balsamic vinaigrette

-candied pecans

-gorgonzola cheese

-red grapes (halved)

-pinch of salt and pepper

-boneless skinless chicken breasts, cooked and shaved (The thinner the chicken is cut the better for soaking up the flavors from the dressing).

-sliced strawberries

Directions: Mix the three types of greens together. Top with candied pecans, gorgonzola, grapes, strawberries, chicken, salt, and pepper. In a separate bowl, mix the two dressings together. Pour dressing mixture over greens and toss the salad.

Disclaimer: Baylen was sick of shopping (typical) before we had a chance to throw pecans in the cart, so we substituted with walnuts from our pantry, as seen in the pictures. It turned out okay, but I’d recommend sticking with the pecans for best results. 

 With temps in the 40s and 50s here in Minnesota this week, we’ve deemed it officially warm enough for salad season to commence and hope to make more delicious salads in the months ahead. But of course warm weather also means we’re breaking out the grill, so I’ll be getting my fair share of steaks and burgers too. 😉

Questions: Are you a salad lover or do you only tolerate them? Any recommendations for delicious salads to add to my shortlist?

Amber

P.S. For more reflections on parenthood and life, follow us on Facebook (Hun Let’s Run) and on Instagram: @ambermariekuiper and @jakekuiper! We’d also love for you to subscribe to our Hun, Let’s Run Podcast! For more info about joining our fitness community as a customer or coach, please email us at amber@mommysmetime.com!