This post is in partnership with NOW Foods. All thoughts and opinions are my own.
We don’t do boring salads. Salads don’t have to be an afterthought — with a little effort and the right extras, they can become colorful, satisfying meals. Taking a few minutes to prep tasty toppings and a homemade dressing turns a so-so salad into something memorable and crave-worthy.
This berry chicken salad is one of my favorite summer meals. It’s full of fresh, bright flavors but simple to make and loved by almost everyone. Garlicky grilled chicken, fresh spinach and crunchy romaine, sweet strawberries, red onion, crunchy nuts and feta come together for a great mix of flavors and textures. The star is the homemade strawberry basil vinaigrette.
Fresh, homemade dressing really makes a salad sing. This strawberry basil vinaigrette is super easy and uses just a few ingredients. When our basil plants go crazy I’m always finding ways to use it (this pesto is my go-to), and fresh basil gives the dressing an unmistakable summer taste. Add extra virgin olive oil, red wine vinegar, honey, strawberries and a touch of garlic and spice, and you’re set.
Many store-bought dressings are full of added sugars and additives, so I prefer to make my own. This version isn’t sugar-free, but it uses healthier ingredients. Making dressing sounds harder than it is — extra virgin olive oil is usually my first choice (unless I’m making an Asian-style dressing, then I reach for sesame oil).
I always keep NOW Foods Organic Extra Virgin Olive Oil on hand because it has a smooth, balanced flavor that works well for dressings, marinades and cooking. NOW uses careful testing to make sure their oil is genuine and not diluted with cheaper oils. Olive oil is also thought to be heart-healthy: limited evidence suggests that about 2 tablespoons a day may lower the risk of coronary heart disease because of its monounsaturated fats. A daily serving is an easy, tasty way to support heart health.
For this dressing, just toss all the ingredients into a blender, pulse, and you’re done. I picked red wine vinegar because it’s milder than balsamic and lets the strawberries shine. Creamy Manuka honey adds just the right sweetness, garlic adds depth, and fresh basil ties everything together.
A generous drizzle of this vinaigrette over greens and grilled chicken just says summer. It’s an ideal patio dinner for the last weeks of the season. Add any extra veggies you like (I love cherry tomatoes when they’re in season), but red onion pairs especially well with the sweet-tangy dressing. Feta and toasted nuts finish the salad — I prefer pecans, and NOW honey roasted pecans are a family favorite for snacking too.
Strawberry Basil Vinaigrette
Prep time: 5 minutes
Total time: 5 minutes
Yields: about 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 to 1 Tbsp honey
– Large handful fresh 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)
– Sliced strawberries
– Sliced red onion
– Diced cucumber
– Feta cheese
– Toasted pecans (NOW honey roasted pecans are the best!)
Instructions
1. Add all vinaigrette ingredients to a blender and blend until smooth.
2. Arrange your salad, top with dressing, and enjoy.
Do you like fruit on salad?
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