Sunny Summer Chicken Salad
Brighten up your table with this vibrant Sunny Summer Chicken Salad, a delightful blend of bold flavors, fresh ingredients, and wholesome goodness. Tender shredded chicken breast pairs perfectly with the natural sweetness of diced mango, juicy strawberries, and creamy avocado, all nestled on a bed of crisp baby spinach. Thinly sliced cucumber and red onion add a refreshing crunch, while toasted slivered almonds and crumbled feta cheese provide a satisfying finish. The zesty homemade orange-honey dressing ties it all together, creating a light yet satisfying salad perfect for summer lunches, picnics, or outdoor dinners. Ready in just 20 minutes and brimming with seasonal produce, this colorful dish is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups (shredded or diced) cooked chicken breast
- 3 cups baby spinach leaves
- 1 (diced) ripe mango
- 1 cup (sliced) strawberries
- 1 (sliced into thin rounds) cucumber
- 1 (diced) avocado
- 0.25 cup (thinly sliced) red onion
- 0.25 cup (lightly toasted) slivered almonds
- 0.5 cup (crumbled) feta cheese
- 0.25 cup fresh orange juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the ingredients. Shred or dice 2 cups of cooked chicken breast and set aside.
Wash and dry 3 cups of baby spinach leaves. Place them in a large mixing bowl as the base of the salad.
Prepare the fruits and vegetables. Dice 1 ripe mango, slice 1 cup of strawberries, and slice 1 cucumber into thin rounds. Dice 1 avocado and thinly slice 0.25 cups of red onion.
Add the prepared mango, strawberries, cucumber, avocado, and red onion into the mixing bowl along with the spinach.
Sprinkle 0.25 cups of toasted slivered almonds and 0.5 cups of crumbled feta cheese over the salad mixture.
In a small bowl, prepare the dressing. Whisk together 0.25 cups of fresh orange juice, 2 tablespoons of extra virgin olive oil, 1 teaspoon of honey, and 1 teaspoon of Dijon mustard. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper to taste.
Drizzle the dressing evenly over the salad. Toss gently with salad tongs to combine all the ingredients and coat them with the dressing.
Serve the Sunny Summer Chicken Salad immediately. Enjoy it as a light lunch, dinner, or side dish for any summer meal!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 15.0 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 464 mg | 36% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
