Whole30 Strawberry Walnut Salad
Serves: 4
  • Chicken Breast 4 each
  • Mixed Greens 8 cups (200 g)
  • Strawberries 12 each
  • Cucumber 1 each
  • Red Onion .5 each
  • Chopped Walnuts .5 cup (65 g)
  • Whole30 "Honey" Mustard Dressing - RECIPE HERE
  1. Prepare the Whole30 “honey” mustard vinaigrette per directions and place half the recipe in a mixing bowl with the chicken, tossing well to coat. Set the other half of the batch aside.
  2. Grill the chicken until done or bake in the oven on tray at 200 C for approximately 15 – 20 minutes.
  3. While the chicken cooks, thinly slice the strawberries and onions and dice the cucumber.
  4. Pile the mixed greens on four plates (or containers) and top with strawberries, onion, cucumber, and walnuts. Once the chicken is done, thinly slice it and divide it among the salads.
  5. If eating immediately, drizzle the remaining dressing over the salads. If saving for later, keep the dressing separate until ready to serve. Alternatively, you can layer this salad in a mason jar in the following order: Dressing, strawberries, cucumber, onions, chicken, walnuts, and mixed greens.
  6. The salad should be kept covered and refrigerated and can last up to a week or as long as the strawberries stay fresh. If prepping for several days in advance, you could also leave them whole and slice when ready to eat.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/06/15/know-your-purpose-whole30-strawberry-walnut-salad/