This post is sponsored by NOW Foods. All thoughts and opinions are my own.
We don’t do boring salads here. A salad doesn’t have to be a forgettable side — with a little extra care and the right add-ins, it can become a beautiful, nutritious, and crave-worthy meal. Taking a few minutes to prep tasty toppings and make a simple homemade dressing is always worth it.
This berry chicken salad is one of my favorite summer meals. It’s full of bright flavors but easy to pull together, and people tend to love it. Garlicky grilled chicken, fresh spinach and crunchy romaine, sweet strawberries, red onion, toasted nuts, and feta make a great mix of flavors and textures. The star, though, is the homemade strawberry basil vinaigrette.
Fresh, homemade dressing gives a salad that extra layer of deliciousness that keeps you coming back. This strawberry basil vinaigrette is quick to make and uses just a few ingredients. I’m always looking for ways to use up basil when it’s abundant (I like to make pesto too), and fresh basil brings a perfect summer note to this dressing. Add extra virgin olive oil, red wine vinegar, honey, strawberries, and a bit of spice, and you’re set.
Many store-bought dressings are full of refined sugars and additives, so I prefer making my own. This recipe isn’t sugar-free, but it uses healthier choices. Homemade dressings sound fancy but are actually simple. I usually use extra virgin olive oil for dressings (unless I’m making something with an Asian twist, where I reach for sesame oil).
I keep NOW Foods Organic Extra Virgin Olive Oil on hand because it has a smooth, balanced flavor that works well in dressings, marinades, and for cooking. NOW uses strong testing and quality checks so you know you’re getting true olive oil, not something watered down with cheaper oils. Olive oil is also linked to heart-healthy benefits: limited but suggestive evidence shows about 2 tablespoons a day may lower coronary heart disease risk thanks to monounsaturated fats. A daily serving is an easy, tasty way to support heart health.
For the dressing, just add everything to a blender, pulse, and you’re done. I chose red wine vinegar because it’s milder than balsamic and lets the strawberries shine. Creamy Manuka honey adds the right sweetness, garlic gives a little depth, and fresh basil ties it all together.
A generous drizzle of this dressing over greens and grilled chicken just says summer. It’s a perfect patio dinner for the last warm days. Add whatever veggies you like (I love cherry tomatoes when I have them), but red onion pairs especially well with the sweet-tangy dressing. Feta and toasted nuts finish it off — pecans are my go-to, and you can even use candied nuts like NOW honey roasted pecans (a family favorite).
Strawberry Basil Vinaigrette
Prep time: 5 minutes
Total time: 5 minutes
Yields: 1 cup dressing
Ingredients — Strawberry Basil Vinaigrette
1 cup strawberries, tops removed
1/4 cup extra virgin olive oil
3 Tbsp red wine vinegar
1/2–1 Tbsp honey
Large handful basil
1 clove garlic
Salt and pepper to taste
Berry Chicken Salad
Grilled chicken (I like a roasted garlic seasoning)
Mixed greens: spinach and romaine
Strawberries, hulled and sliced
Sliced red onion
Diced cucumber
Feta cheese
Toasted pecans (NOW honey roasted pecans are great)
Instructions
1. Add all vinaigrette ingredients to a blender and blend until smooth.
2. Assemble your salad and drizzle with the dressing.
Do you like fruit on your salad?
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