Strawberry Arugula Salad With Chicken, Goat Cheese, Almonds, and Strawberry Lemon Vinaigrette

The name is a mouthful, but that's because you're getting a heaping helping of nutrients and protein.

Strawberry Arugula Salad
Courtesy of EA Stewart, RD @ The Spicy RD

We’re sure you already know the positive aspects of fruit (vitamins and minerals), green veggies (nutrient-heavy), almonds (“good” fat), and chicken (lean protein). So why not combine them all into a salad? You’ll be baffled that you didn’t think of making this sooner.

Key fat-burning ingredient:

Strawberries: These little red gems have been shown to boost metabolism, stabilize blood sugar, and suppress appetites.

Recipe and photo courtesy of E. A. Stewart, R.D., @ The Spicy RD

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Prep time

15 min.

Cook time

5 min.

  • For the Creamy Strawberry Lemon Vinaigrette:
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp golden balsamic vinegar
  • 5 whole strawberries, stems/tops removed
  • ⅛ tsp fine sea salt
  • Freshly ground black pepper to taste
  • For the Salad:
  • 6 cups baby arugula {aka rocket} or other salad greens
  • 2 cups whole fresh strawberries, stems/tops removed and sliced
  • 8 oz cooked chicken breast, sliced
  • 2 oz fresh goat cheese, crumbled
  • 3 Tbsp slivered almonds
  • 1 cup micro greens, optional for garnish

Prepare the salad dressing by combining the olive oil, vinegar, lemon juice, strawberries, salt and pepper in a blender, and blend on high until smooth. Set aside, or store in refrigerator until ready to use.

To assembles the salads, place 3 cups each of arugula or other salad greens on two plates. Divide remaining ingredients in half and top greens with sliced strawberries, sliced chicken breast, goat cheese, and slivered almonds. Drizzle salad dressing evenly over each plate, and top each salad with ½ cup optional micro greens. Serve immediately.