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5 from 1 vote

Chicken Salad with Strawberries, Balsamic, Pecans, and Goat Cheese

This salad, adapted from an Emeril recipe, comes together fast and is flavorful and well balanced, making it an easy weeknight meal option.
Course Main Course, Salad
Cuisine American
Keyword Chicken, dairy-free, easy, egg-free, fast, main, nightshade-free, no-cook, nut-free, salad, strawberry
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 722kcal
Author Jenny Ross

Ingredients

  • 3 tablespoons balsamic
  • 1 teaspoon monk fruit powdered, or liquid equivalent, to taste
  • 1/4 teaspoon salt
  • pinch ground black pepper
  • 1/2 cup avocado oil
  • 1 cup strawberries sliced thin
  • 4 cups arugula or other mixed greens of choice
  • 1 pound pre-cooked rotisserie chicken shredded, warm
  • 1 cup pecans candied, or use plain and toasted pecans, omit for nut-free
  • 4 ounces goat cheese omit for dairy-free

Instructions

  • Combine the balsamic, monk fruit, salt, pepper, and avocado oil in a large salad bowl. Add strawberries and arugula and toss to coat evenly. Divide amongst individual serving plates and top with the shredded chicken, candied pecans, and goat cheese, crumbled over top.

Notes

Without the cheese: Calories: 648, Carbs: 9, Fiber: 3, Fat: 55, Protein: 34
Without pecans: Calories: 551, Carbs: 6, Fiber: 1, Fat: 43, Protein: 37
Without pecans and cheese: Calories: 477, Carbs: 6, Fiber: 1, Fat: 37, Protein: 32

Nutrition

Calories: 722kcal | Carbohydrates: 9g | Protein: 39g | Fat: 61g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 652mg | Potassium: 572mg | Fiber: 3g | Sugar: 5g | Vitamin A: 828IU | Vitamin C: 24mg | Calcium: 115mg | Iron: 2mg