Strawberry-Feta Chicken Salad with Roasted Strawberry-Balsamic Dressing
A wonderfully easy summer salad, with a sweet and tangy dressing. You'll love the roasted strawberries!
chopped romaine lettuce
1
cup
fresh spinach
1
cup
chopped kale
1
cup
fresh strawberries, hulled and sliced
1
cup
cooked chicken breast, sliced
1
sliced almonds
½
cup
crumbled feta cheese
¼
cup
fresh strawberries, hulled and quartered
1
cup
white sugar
1
tablespoon
balsamic vinegar
¼
cup
olive oil
¼
cup
honey
1
tablespoon
Dijon mustard
1
tablespoon
garlic, minced
1
clove
salt and ground black pepper to taste
 Toss romaine, spinach, and kale together in a medium mixing bowl. Distribute sliced strawberries evenly on top of the greens. Arrange chicken over salad. Garnish with almond slices and feta cheese.
  Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  Arrange quartered strawberries on the prepared baking sheet. Sprinkle with sugar.
  Roast in the preheated oven until softened and golden, about 20 minutes. Let cool 10 minutes.
  Combine roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a food processor; process dressing until smooth. Drizzle dressing over salad and serve.
