Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 boneless, skinless chicken breasts; 4 cups arugula, washed and dried; 1 cup fresh strawberries, hulled and sliced; 1/4 cup fresh basil leaves, chopped; 2 tbsp balsamic vinegar; 2 tbsp olive oil; Salt and pepper to taste; 1/4 cup crumbled feta or goat cheese (optional)

Print Recipe

This salad brings together the peppery bite of arugula with the sweet allure of fresh strawberries. Add in some grilled chicken for protein and a drizzle of balsamic for a tangy contrast, and you’ve got a meal that’s as nourishing as it is delightful. What sets this dish apart is its fresh and vibrant flavor profile, and the ease with which it comes together, making it perfect for a quick meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x

Ingredients

Units Scale

2 boneless, skinless chicken breasts
4 cups arugula, washed and dried
1 cup fresh strawberries, hulled and sliced
1/4 cup fresh basil leaves, chopped
2 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper to taste
1/4 cup crumbled feta or goat cheese (optional)

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Instructions

Prepare the Chicken (15 minutes): Season chicken breasts with salt and pepper. In a skillet over medium heat, add a touch of olive oil and cook the chicken until fully done, about 5-7 minutes per side. Once cooked, set aside to cool before slicing.
Assemble the Salad (3 minutes): In a large bowl, toss together the arugula and sliced strawberries.
Slice the chicken (3 minutes): Once the chicken has cooled a bit, slice it into thin strips. Add it to the bowl with arugula and strawberries.
Dress the salad (2 minutes): Drizzle the salad with olive oil and balsamic vinegar. Toss well to combine. Season with salt and pepper as needed.
Finish and serve (2 minutes): Finish by sprinkling the salad with chopped fresh basil and, if desired, crumbled feta or goat cheese.

Notes

This strawberry and arugula salad has a versatility that’ll make it a staple in your kitchen. For an added crunch, consider tossing in some toasted almonds or pecans. If you’re in the mood for a more substantial meal, serve this salad alongside a crusty piece of bread or a quinoa pilaf. The balsamic used can be switched out for a balsamic reduction if you prefer a sweeter, thicker drizzle. Remember, the key to a great salad is fresh ingredients, so always opt for the freshest produce you can find.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 7g
Sodium: 320mg
Fat: 14g
Carbohydrates: 10g
Fiber: 2g
Protein: 30g
Cholesterol: 95mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Strawberry Smoothie

You'll need about 1 cup of fresh strawberries (or frozen if you've got 'em), 1/2 a banana to add creaminess, 1 cup of your favorite milk (almond, cow’s, soy – whatever floats your boat), and a drizzle of honey or a sprinkle of sugar for a touch of sweetness. Optional: a dollop of yogurt for added richness and probiotics. Pop everything into your blender, give it a whirl until it's silky smooth, and pour into a chilled glass. If you're feeling a tad adventurous, toss in a handful of oats or your choice of protein powder for an extra kick.