Description
A refreshing and protein-packed salad featuring sweet strawberries, creamy feta, toasted pecans, and a tangy homemade poppyseed dressing. This light yet satisfying dish offers a balance of fruit, dairy, and nuts in crisp romaine lettuce for a celebratory, fuss-free meal perfect for lunch or dinner.
Ingredients
6 cups fresh romaine lettuce
12 oz cooked skinless chicken breast, diced or shredded
1 1/2 cups fresh strawberries, chopped
1/2 cup crumbled feta cheese (halal/vegan option available)
1/2 cup toasted pecan halves
3/4 cup mayonnaise
3/4 cup Greek yogurt (or sour cream for a classic version)
2 tablespoons poppyseeds
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Wash and chop romaine lettuce into bite-sized pieces
Combine diced chicken, half the strawberries, and crumbled feta in a large bowl
Toast pecans in a dry skillet over medium heat until fragrant
In a separate container, mix mayonnaise, Greek yogurt, poppyseeds, lemon juice, honey, Dijon mustard, salt, and pepper until smooth
Add dressing to salad ingredients and toss gently
Top with remaining strawberries and toasted pecan halves
Optional: add avocado or balsamic vinaigrette for extra richness
Notes
For a vegetarian version: substitute chicken with roasted chickpeas (2 cups)
Use lemon zest instead of salt to reduce sodium
Store leftovers in an airtight container for up to 3 days (keep dressing separate for longer freshness)
Toasted almonds can replace pecans if preferred
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 15g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg