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Chicken Strip Salad

 Chicken Strip Salad
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.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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

2 of 2

Chicken Strip Salad (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving equals 209 calories, 10 g fat (1 g saturated fat), 47 mg cholesterol, 585 mg sodium, 11 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.