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A Beginner’s Guide to Making Strawberry Feta Kale Salad with Chicken

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When I first started experimenting with salads, I was often overwhelmed by the sheer variety of ingredients and dressings available. But one day, I stumbled upon a recipe that changed my perspective entirely—a simple yet flavorful Strawberry Feta Kale Salad. Its balance of sweet strawberries, tangy feta, and hearty kale was an instant hit in my household. Over time, I discovered ways to make it even more beginner-friendly and satisfying by adding tender grilled chicken. Not only is this salad packed with vibrant colors and flavors, but it’s also quick to prepare, making it ideal for those just starting their culinary journey.

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A Beginner’s Guide to Making Strawberry Feta Kale Salad with Chicken

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🍓💚 Who says salads can’t be exciting? This Strawberry Feta Kale Salad with Chicken is bursting with flavor and textures! 🥗✨ Sweet strawberries, creamy feta, tender kale, and protein-packed chicken come together for a wholesome, delicious dish. Perfect for beginners, this salad is as easy to make as it is beautiful to serve. Healthy eating has never been this tasty! 😍

#KaleSaladMagic #StrawberryFetaLove #HealthyEatingMadeEasy #BeginnerCooks #FreshAndFlavorful #SaladPerfection #QuickAndHealthy #FoodieApproved #LightMeals #FeelGoodEats 🥗🍓✨

  • Total Time: 23 minutes
  • Yield: 2 large salads or 4 side salads 1x

Ingredients

Scale

Ingredients for the Salad:

  • ¼ cup raw pecans
  • ¼ small red onion, sliced thin
  • 3 cups chopped kale
  • 6 large strawberries (or more if desired)
  • ¼½ cup crumbled feta cheese (fresh off the block)
  • 1 medium chicken breast (or 2 small ones)
  • Olive oil, salt, and pepper (for seasoning the chicken)

Ingredients for the Speedy Balsamic Dressing:

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • ½ lemon, juiced
  • 2 teaspoons honey
  • ¼½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

Step 1: Toast the Pecans

  • Preheat your oven to 350°F (175°C).
  • Spread the pecans in a single layer on a baking sheet and bake for 5–10 minutes. Keep a close eye on them to avoid burning. You’ll know they’re ready when they’re fragrant and slightly darker in color.
  • Once toasted, transfer them to a cutting board and roughly chop.

Step 2: Prep the Onions

  • Thinly slice the red onion. To reduce its sharpness, soak the slices in cold water for 5–10 minutes. Alternatively, for extra flavor, marinate the onions in a mixture of red wine vinegar, olive oil, salt, and pepper.
  • Let the onions sit while you prepare the other ingredients.

Step 3: Cook the Chicken

  • Season the chicken breast with olive oil, salt, and pepper.
  • Heat a grill pan or skillet over medium heat. Cook the chicken for 4–5 minutes on each side, or until the internal temperature reaches 165°F (74°C).
  • Once cooked, let the chicken rest for a few minutes before slicing it into thin strips or bite-sized pieces.

Step 4: Make the Dressing

  • In a small mixing bowl, combine balsamic vinegar, olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
  • Whisk the ingredients together until the mixture is emulsified (thickened and combined). Set aside.

Step 5: Massage the Kale

  • Wash and dry the kale leaves thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
  • Place the kale in a large bowl and sprinkle a pinch of salt over it. Add a small drizzle of olive oil and gently massage the leaves with your hands for 1–2 minutes. This step helps soften the kale, making it more tender and enjoyable to eat.

Step 6: Assemble the Salad

  • Hull and slice the strawberries.
  • Add the massaged kale to a large salad bowl. Top with strawberries, marinated onions, crumbled feta, and toasted pecans.
  • Arrange the sliced grilled chicken on top for a hearty touch.

Step 7: Dress the Salad

  • Pour half of the balsamic dressing over the salad and toss gently to combine.
  • Serve the salad with the remaining dressing on the side, so everyone can adjust to their taste.

Notes

  • Use a meat thermometer to ensure your chicken is cooked through. It should reach an internal temperature of 165°F (74°C).
  • Let the chicken rest for a few minutes after cooking to lock in the juices.
  • Author: Paula Susan
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes

This recipe is perfect for beginners because it involves minimal cooking, uses fresh ingredients, and teaches essential skills like making a quick homemade dressing and massaging kale for the best texture. Plus, it’s packed with nutrients, so it’s as healthy as it is delicious. Whether you’re whipping it up for a light lunch or a refreshing dinner, this salad is sure to impress.

Ingredients and Preparation
Before diving into the steps, let’s take a look at what you’ll need to create this delightful dish. To make the salad more filling, we’ll add grilled chicken, which complements the existing ingredients beautifully.

Ingredients for the Salad:

  • ¼–⅓ cup raw pecans
  • ¼–⅓ small red onion, sliced thin
  • 3 cups chopped kale
  • 6 large strawberries (or more if desired)
  • ¼–½ cup crumbled feta cheese (fresh off the block)
  • 1 medium chicken breast (or 2 small ones)
  • Olive oil, salt, and pepper (for seasoning the chicken)

Ingredients for the Speedy Balsamic Dressing:

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • ½ lemon, juiced
  • 2 teaspoons honey
  • ¼–½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Alternative Ingredient Suggestions:

  • Swap pecans for walnuts, almonds, or sunflower seeds if you prefer.
  • For a dairy-free option, substitute feta cheese with a plant-based cheese or nutritional yeast.
  • Replace chicken with grilled beef strips or chickpeas for a vegetarian twist.

Step-by-Step Instructions

Step 1: Toast the Pecans

  • Preheat your oven to 350°F (175°C).
  • Spread the pecans in a single layer on a baking sheet and bake for 5–10 minutes. Keep a close eye on them to avoid burning. You’ll know they’re ready when they’re fragrant and slightly darker in color.
  • Once toasted, transfer them to a cutting board and roughly chop.

Step 2: Prep the Onions

  • Thinly slice the red onion. To reduce its sharpness, soak the slices in cold water for 5–10 minutes. Alternatively, for extra flavor, marinate the onions in a mixture of red wine vinegar, olive oil, salt, and pepper.
  • Let the onions sit while you prepare the other ingredients.

Step 3: Cook the Chicken

  • Season the chicken breast with olive oil, salt, and pepper.
  • Heat a grill pan or skillet over medium heat. Cook the chicken for 4–5 minutes on each side, or until the internal temperature reaches 165°F (74°C).
  • Once cooked, let the chicken rest for a few minutes before slicing it into thin strips or bite-sized pieces.

Step 4: Make the Dressing

  • In a small mixing bowl, combine balsamic vinegar, olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
  • Whisk the ingredients together until the mixture is emulsified (thickened and combined). Set aside.

Step 5: Massage the Kale

  • Wash and dry the kale leaves thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
  • Place the kale in a large bowl and sprinkle a pinch of salt over it. Add a small drizzle of olive oil and gently massage the leaves with your hands for 1–2 minutes. This step helps soften the kale, making it more tender and enjoyable to eat.

Step 6: Assemble the Salad

  • Hull and slice the strawberries.
  • Add the massaged kale to a large salad bowl. Top with strawberries, marinated onions, crumbled feta, and toasted pecans.
  • Arrange the sliced grilled chicken on top for a hearty touch.

Step 7: Dress the Salad

  • Pour half of the balsamic dressing over the salad and toss gently to combine.
  • Serve the salad with the remaining dressing on the side, so everyone can adjust to their taste.

Beginner Tips and Notes

Tips for Cooking Chicken Perfectly:

  • Use a meat thermometer to ensure your chicken is cooked through. It should reach an internal temperature of 165°F (74°C).
  • Let the chicken rest for a few minutes after cooking to lock in the juices.

How to Prep Efficiently:

  • Toast the pecans and prepare the dressing in advance to save time. Store them in airtight containers until you’re ready to use them.
  • Slice the onions and marinate them while you work on other components of the salad.

Common Troubleshooting Advice:

  • If the pecans burn, lower the oven temperature slightly and try again with a fresh batch.
  • If the chicken browns too quickly, lower the heat and cover the pan to allow it to cook through.
  • Over-massaging kale can make it mushy, so keep it brief—just until the leaves are tender.

Serving Suggestions
This Strawberry Feta Kale Salad with Chicken is a meal in itself, but you can elevate it further by pairing it with complementary sides or sauces.

Side Dishes:

  • A slice of crusty whole-grain bread or garlic bread.
  • A light soup, like tomato basil or vegetable soup.

Storage Tips:

  • Store any leftover salad in an airtight container in the refrigerator for up to two days. Keep the dressing separate to prevent the salad from becoming soggy.
  • Grilled chicken can be stored in a separate container and reheated gently before adding it back to the salad.

Engagement Features

Conclusion:
Now that you’ve mastered this Strawberry Feta Kale Salad with Chicken, it’s time to dig in and enjoy! This recipe is perfect for beginner cooks who want to create a vibrant, healthy, and flavorful dish without the hassle. Whether you’re meal-prepping for the week or impressing guests at a dinner party, this salad is sure to be a hit.

We’d love to hear how your salad turned out! Did you add your own twist, like swapping pecans for walnuts or trying it with grilled beef? Share your experiences, tips, and photos in the comments below. Cooking is always better when it’s shared, so let’s inspire each other to keep creating delicious meals!

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