Superfood Salad

Alicia .


With my fiance training to join the military and my desire to get back into shape, I have begun searching for recipes that will help keep us on track and still taste yummy.

This didn't fail to please! According to him I am allowed to keep this one near the front of the recipe box!

This recipe made enough that I was able to send him to work this morning with a healthy lunch! YAY!

Original recipe from a Better Homes and Gardens specialty magazine.

pinch tips: How to Cut a Watermelon



4 2-cup servings


20 Min



4 c
fresh baby spinach
2 c
fresh strawberries, tops cut off and sliced
1/2 c
fresh blueberries
boneless, skinless chicken breasts
1/2 c
chopped walnuts or sliced almonds
1 oz
crumbled goat cheese
ground black pepper
peeled, pitted and sliced avocado (optional)


1/3 c
raspberry vinegar
2 Tbsp
snipped fresh mint
2 Tbsp
1/4 tsp

Directions Step-By-Step

Prepare vinaigrette by combining all ingredients for it in a mason jar or other container that can be sealed. Shake well and put in the fridge until ready to serve.
Cook chicken and slice into 1 1/2 inch strips or bites. It was too cold to use the outdoor grill, so I just baked them with a drizzle of olive oil.

Rinse spinach and fruit and pat dry.
In a large bowl, toss together spinach, strawberries, blueberries, walnuts and cheese.

Plate and top with 1/2 one of the cooked chicken breasts, a sprinkle of black pepper and drizzle with vinaigrette. Serve 1/4 of the avocado on side of plate (if desired)

There is enough to serve as a whole meal for 2-4 or a side salad for 5-8.
Note: I didn't have any fresh fruit, so I raided my freezer of what I stocked this past season.
When I made this I used thawed strawberries and blueberries and it was great. I just recommend letting them thaw to room temperature if you do use frozen fruit.
Nutritional Information (based on 2 cup servings)
288 calories
12g total fat (2g saturated fat)
55mg cholesterol
242mg sodium
22g carbs
3g fiber
23g protien

About this Recipe