Description
Experience a refreshing twist with our Strawberry and Cucumber Tenderloin Salad. This vibrant dish perfectly marries the sweetness of strawberries with the crispness of cucumber, topped off with a delicate herb dressing. Ideal for a light summer meal or a delightful starter, this salad is sure to impress with every bite.
Ingredients
2 cooked chicken tenderloins, sliced
1 cup strawberries, hulled and sliced
1 cucumber, sliced into thin rounds
2 cups mixed greens, such as arugula or baby spinach
1/4 red onion, thinly sliced
1 avocado, diced (optional)
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
Salt and pepper, to taste
Fresh mint leaves, torn for garnish
Instructions
1. Prepare the Ingredients: Slice the cooked chicken tenderloins. Hull and slice the strawberries. Slice the cucumber into thin rounds, and thinly slice the red onion.
2. Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Assemble the Salad: In a large bowl, layer the mixed greens. Arrange the strawberries, cucumber slices, red onion, avocado, and chicken tenderloin slices on top.
4. Add the Dressing: Drizzle the herb dressing over the salad. Gently toss to combine, ensuring all the ingredients are coated with the dressing.
5. Garnish and Serve: Garnish the salad with fresh mint leaves. Serve immediately for the best taste and texture.