Ah summer. The perfect time to enjoy copious amounts of salads to stay cool and refreshed in the heat. What’s even better is when you can really have fun and mix things up! Hence our strawberry mango salad with a strawberry poppy seed dressing.
This salad is everything. It’s sweet. It’s tart. It’s tangy. Crunchy. So flavorful. Everything that you would want in a salad. And it’s so incredibly easy to make! Simply cook your chicken breasts on the stove with a little oil, chop up the rest of the ingredients, and blend together your dressing. We’re thinking we may make this recipe again this weekend and have it while we picnic outside!
And, if you simply remove the chicken, this is a completely vegan meal. That’s why we’re calling this the summer salad of 2017.
1/2 cup olive oil
1/3 cup red wine vinegar OR white wine vinegar
1/2 cup strawberries, stems removed (about 4 medium-sized)
1 tbsp. poppy seeds
1/4 tsp. salt
8 cups greens of your choice
2 chicken breasts, cooked and chopped
1 large mango, chopped
1 cup of strawberries, chopped (about 7 or 8 medium-sized)
1 medium avocado, chopped
1 cup sliced almonds
- For dressing – place all dressing ingredients into a high powered blender or food processor. Blend/pulse until everything is well incorporated. Any leftovers can be stored in an air-tight container for 2 weeks in your fridge.
- In a large bowl, add all ingredients. Toss with dressing and DIG IN.
Recipe via Tastes Lovely