Ah summer. I know. It’s not summer. But I WAS able to sit out on the back patio all day Sunday with a beer after planting my garden, so I know it’s on its way. And darn it, it is close enough for me to start busting out my favorite summer salads. They are healthy, refreshing and filling. And did I mention delicious?
This salad is packed full of healthy and perfect for dinner, or as a side if you leave out the chicken. It’s a perfect balance of strong and sweet flavors with strawberries, gorgonzola, roasted pecans, avocado and grilled chicken all tossed in a delicious poppyseed dressing . If you grill the chicken early or buy pre shredded you can just toss it in there and have dinner done in 5-10 minutes on a weeknight- which is what I am all about.
Servings: 4
Total Time: 20 minutes
Meal prepped time: 10 minutes
Ingredients:
1 5 oz container of 50/50 salad blend
1 lb strawberries, sliced
5 oz package pecans
4 oz container gorgonzola cheese
1 lb cooked boneless chicken breasts, chopped
1 avocado, diced
3/4 C skinny girl poppyseed dressing
Directions:
- Toss all ingredients into a bowl with salad dressing.
- If you are tracking your macros, weigh all of the ingredients out into your bowl (taring the scale between each one) and then toss to coat.
- Otherwise divide onto 4 plates and garnish with additional gorgonzola and pecans if you desire.
- Serve and enjoy!