Chicken Strip Salad Recipe
Chicken Strip Salad Recipe photo by Taste of Home
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Chicken Strip Salad Recipe

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Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. "As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens," Clara recommends.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 6 ounces boneless skinless chicken breast, cut into thin strips
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chicken broth
  • 3-1/2 cups torn mixed salad greens
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup chopped red onion
  • 1 small carrot, julienned
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

2 cups: 209 calories, 10g fat (1g saturated fat), 47mg cholesterol, 585mg sodium, 11g carbohydrate (7g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.


  1. Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot.
  2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately. Yield: 2 servings.
Originally published as Chicken Strip Salad in Cooking for 2 Summer 2005, p 20

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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