Strawberry Thyme Chicken Salad (Whole30)
This salad is the Whole30! Tons of vegetables, proteins, and healthy fats. Perfect for spring, it combines sweet berries with crisp greens and crunchy nuts.
Servings: 4 people
Calories: 383kcal
Ingredients
- 1 romaine head
- 2 cups arugula or spinach
- 1 teaspoon olive oil
- 1 bunch asparagus
- 1 cup snap peas
- 1 pint strawberries
- 1 avocado
- 1/2 cup almonds sliced, toasted
- sea salt and fresh black pepper to taste
- olive oil, lemon juice, and red wine vinegar to taste
Thyme Chicken
- 3 chicken breasts
- 1 tablespoon olive oil
- 1 lemon juiced
- 3 tablespoons fresh thyme or sub dried
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- fresh black pepper to taste
Instructions
- Prepare marinated chicken by combining chicken breasts with all marinade ingredients. Place in the fridge for 30 minutes while preparing the salad ingredients.
- Add chopped romaine, arugula, sliced strawberries, and avocado to a serving platter or bowl.
- In a frying pan, add 1 teaspoon of olive oil, and lightly saute asparagus and snap peas over high heat. I cook them for about 3 minutes so they are still crisp (thicker asparagus will need more time).
- When the chicken is done marinading, add to the frying pan. Cook on medium high on both sides until they are browned, then lower heat to medium low and continue to cook until chicken breasts are cooked through, about 15 minutes.
- Add chicken to the salad, and top with crunchy almonds.
- Dress the salad simply with olive oil, red wine vinegar, and lemon juice, to taste, I used 2 tablespoons of each.
Nutrition
Calories: 383kcal | Carbohydrates: 27g | Protein: 27g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 402mg | Potassium: 1233mg | Fiber: 12g | Sugar: 11g | Vitamin A: 2449IU | Vitamin C: 121mg | Calcium: 147mg | Iron: 6mg