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Chicken Summer Salad

Chicken Summer Salad
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This Chicken Summer Salad combines juicy seasoned chicken, crisp lettuce, fresh vegetables, strawberries, creamy avocado, feta cheese, and crunchy toasted almonds tossed in a refreshing homemade lemon honey dressing. It’s light, colorful, healthy, and perfect for warm summer lunches or easy family dinners.

Ingredients

Scale
  • 2 large chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups romaine lettuce, chopped
  • 1 cup cucumber slices
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 cup strawberries, sliced
  • 1/4 red onion, thinly sliced
  • 1/3 cup feta cheese
  • 1/4 cup toasted almonds
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Season the chicken breasts with garlic powder, paprika, salt, and black pepper.
  2. Heat olive oil in a skillet over medium heat.
  3. Cook the chicken for 6–7 minutes on each side until golden and fully cooked.
  4. Let the chicken rest for 5 minutes before slicing.
  5. Add romaine lettuce, cucumber, cherry tomatoes, avocado, strawberries, and red onion to a large bowl.
  6. Whisk olive oil, honey, lemon juice, Dijon mustard, salt, and pepper together to make the dressing.
  7. Pour the dressing over the salad and toss gently.
  8. Top with sliced chicken, feta cheese, and toasted almonds.
  9. Serve immediately and enjoy.

Notes

Toast the almonds for deeper flavor and extra crunch. Store the dressing separately if making ahead. Add blueberries, peaches, or walnuts for delicious variations. Refrigerate leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://marilynrecipes.com/index.php/2026/05/16/chicken-summer-salad/