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a white bowl full of a green salad with toppings and no dressing

Spring Green Salad with Chicken and Strawberry Vinaigrette

  • Author: Allison Olivia
  • Total Time: 5 minutes
  • Diet: Gluten Free


A fresh and bright green salad perfect for Spring or Summer. Toppings include feta, carrots, craisins, avocado, chicken, toasted almonds and a homemade strawberry vinaigrette.




  • Spring Lettuce Mix, romaine or spinach
  • Chicken (grilled, or rotisserie)
  • Sliced Carrots
  • Craisins
  • Avocado
  • Toasted and sliced almonds
  • Feta cheese
  • Strawberry Vinaigrette

Strawberry Vinaigrette Dressing:

  • 1 1/2 cups of frozen or fresh strawberries
  • 1/2 avocado oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons diced red onion 
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon sea salt
  • pinch of black pepper
  • 12 teaspoons of raw honey (optional, use if you want it sweeter)



  1. Assemble salad by throwing all the toppings on top and tossing with strawberry vinaigrette
  2. To toast sliced almonds, place sliced almonds on a nonstick pan in an even layer over low- medium heat. Watch closely and move almonds around often, look for them to start turning golden brown, then quickly take off the burner. These will burn so fast, so keep an eye on them! Dont walk away 😉

Strawberry Vinaigrette:

  1. Put all of the ingredients into a magic bullet, and blend for 15-30 seconds until smooth. Store in the fridge for up to 5 days.


Variation of substitutes for vinaigrette: olive oil, shallots or white onion, dijon mustard, or apple cider vinegar. Apple cider vinegar however will give it a punchier more tart flavor, only use this in a pinch. I wouldn’t use white vinegar, that will be too overpowering and intense.

  • Prep Time: 5 min
  • Category: Lunch
  • Method: Assembling
  • Cuisine: American

Keywords: Spring Green Salad, green salad, chicken green salad, salad with chicken, strawberry vinaigrette, healthy salad recipe, green salad recipe, homemade dressing