Strawberry Goat Cheese Salad

5 from 1 vote

A light and delicious summer salad with creamy goat cheese and juicy strawberries.

Total Time20

Course: Main Course, Salad

Cuisine: American

Servings: Servings

Calories: 652kcal

Author: Jessica

In a medium sized jar or small mixing bowl, combine the mayonnaise, extra virgin olive oil, dijon mustard, white wine vinegar, maple syrup and salt and pepper.
Shake or whisk to mix the salad dressing, mix until there are no lumps left and it is a creamy consistency.

Season the chicken breast with salt and pepper.
In a small frying pan, add the oil and heat over medium heat. Add the chicken to the pan and cook for 15-20 minutes, flipping regularly, until the chicken is 165℉ internally and thoroughly cooked.
Remove the chicken from the pan, allow it to cool slightly and dice it into 1" cubes. Set aside.

On a large serving platter or in a salad bowl, add the lettuce. On top of the lettuce, layer the cooked chicken, strawberries, goat cheese, cucumber, red onion, pumpkin seeds and hemp hearts.
Top with creamy dijon dressing or add the dressing after portioning (see notes below).

This recipe makes 4 full-sized salads or 6 lunch-sized salads.
You can use any type of dressing for this salad.
Any type of lettuce may be substituted for the spring mix. Some options include romaine, spinach, leaf lettuce, and iceberg.
A variety of proteins can be used, instead of chicken try grilled steak, crispy tofu or shrimp as a protein option.
To store this salad: do not add the dressing to the salad if you are going to be storing it. Store the salad in airtight containers in the refrigerator for up to 4 days with the dressing on the side. Add the dressing right before eating the salad.
This recipe is naturally gluten free. The only thing to double check is the mayonnaise, some companies don't certify their mayonnaise gluten free.
To make this salad vegan, don't use goat cheese, and replace the chicken with crispy tofu. For the dressing, be sure to use vegan mayonnaise.