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? My pictures are terrible, and for that I apologize- the 10 minutes this salad took me to make included an epic tantrum from my preschooler and a quick iPhone snap of my plate before I dug in. Because this is my life. I have a job, a kid and a camera phone, and my evening doesn’t allow for even the slightest attempt at perfection sometimes. That’s the whole reason I started coming up with recipes like this!
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, glazed pecans, avocado and grilled chicken all tossed in a delicious poppyseed dressing. If you grill the chicken early 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.
Total Time: 20 minutes
Meal prepped time: 10 minutes
1 5 oz container of 50/50 salad blend
1 lb strawberries, rinsed and sliced in half or quarters
5 oz package glazed pecans
4 oz container gorgonzola cheese
1 lb boneless grilled chicken thighs, chopped
1 avocado, diced
3/4 C poppyseed dressing
- Toss all ingredients into a bowl with salad dressing
- Divide onto 4 plates and garnish with additional gorgonzola and pecans if you desire
- Serve and enjoy!