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Spring Strawberry and Pea Salad with Chicken

Cheyanne Holzworth
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Main, Salad


  • 6 Cups Mixed Salad Greens
  • 1 Cup Sugar Snap Peas or Snow Peas
  • ½ Cup Fresh Peas blanched
  • 1/3 Cup Feta crumbled
  • 1 Cup Strawberries sliced
  • 1 Avocado sliced or diced
  • 1/4 Cup Nuts toasted almonds, pistachios or pecans
  • 1 Pound Chicken Breasts or Cutlets*


  • Click the link above for the recipe.

Optional for serving: Micro greens, lemon wedges


    • Preheat grill, grill pan, or cast iron skillet over medium high heat and brush the grates with oil.
    • Season chicken as desired* and place it on the grill. Grill for 4-8 minutes per side*, or until the chicken is cooked through and the juices run clear. Remove chicken from the grill and let rest for 5 minutes.
    • Meanwhile, make the dressing: Whisk together all the ingredients in a small bowl. Taste and adjust for seasoning as desired. Set aside.
    • In a large bowl, combine the greens, peas and feta. Slice, or dice, the chicken and add it to the top or the salad along with the strawberries, avocado and nuts. Drizzle with dressing and enjoy!


    You can season the chicken as desired. Simply with salt and pepper or all-purpose grill seasoning. I seasoned mine with a mix of garlic powder, dried parsley, dried basil, smoked paprika, salt, pepper and pinch of cayenne.
    Grilling time for the chicken will depend on the size and thickness of your chicken. Since chicken cutlets are thinner they will require less time than thick chicken breasts. Always cook your chicken to 165 degrees F.