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Creamy Strawberry Chicken Salad

Filled with delicious toppings and topped with an almost fat free creamy Greek yogurt dressing, inspired by Sally’s Baking Addiction

Ingredients

  • 3 oz Grilled Basil Lemon Chicken, or cooked chicken
  • 3 cups Chopped Romaine
  • 25 g Avocado
  • 14 g Feta Cheese
  • 40 g Fresh Strawberries
  • 1 TBSP Sliced Almonds (7 g)
  • pickled red onions, to taste

Creamy Greek Yogurt Dressing

  • 2/3 cup Non Fat Greek Yogurt (170 g)
  • 1/4 cup Apple Cider Vinegar (60 ml)
  • 1/8 cup water + 1/8 tsp of chicken bouillon granules, or 1/8 cup of chicken stock (30 ml)
  • 1/4 cup honey (80 g)
  • 1 tsp Dijon mustard
  • 1/8 tsp salt, or to taste
  • 1 tbsp poppyseeds

Instructions

Creamy Greek Yogurt Dressing

  • Combine all ingredients into an airtight container, whisk together until well combined. If you would like to make the dressing thinner, you can feel free to add more chicken stock, or water + chicken bouillon granules.
  • Cover container and put into the fridge for a couple hours, to allow flavors to blend. Before serving, give the ingredients a good whisk again because the ingredients can separate. 

For the Salad

  • Chop chicken, avocado, and strawberries into desired size. Place romaine onto the plate. Top with chicken, avocado, strawberries, feta, sliced almonds, and pickled red onions. Drizzle with dressing, to taste. Enjoy!

Notes

Macros for salad + 2 tablespoons (30 g) of dressing are 14f/11c/31p. 
Macros for 30g of dressing are 0.6f/8.6c/2p or 44 calories.