Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into strips
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 cups fresh spring mix lettuce
  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup smoked turkey, diced small
  • 1/2 cup goat cheese, crumbled
  • 1/3 cup sliced almonds, toasted
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions:

  1. Pat the chicken strips dry with a paper towel and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Heat 1 tbsp olive oil in a skillet over medium-high heat until it shimmers.
  3. Add chicken strips in a single layer; cook for 3–5 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F (74°C).
  4. Remove the chicken from heat and let it rest for 5 minutes to retain juices.
  5. In a jar or small bowl, combine 1/4 cup extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper.
  6. Whisk vigorously or shake the jar until the vinaigrette is emulsified and translucent.
  7. Place 6 cups of spring mix in a large bowl as the base.
  8. Layer on 2 cups sliced strawberries, 1/2 cup diced smoked turkey, and 1/2 cup crumbled goat cheese.
  9. Top the salad with the rested chicken strips and 1/3 cup toasted almonds.
  10. Drizzle the vinaigrette over the top just before serving to prevent the greens from wilting.