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Skinny Citrusy Strawberry-Chicken Salad
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Prep Time:
10 minutes
Total Time:
30 minutes
Slash sat fat and sodium by over half from original recipe. Elevate with vibrant strawberry essence in both salad and dressing!
Ingredients:
  • 4 medium skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 cup reduced-sodium chicken broth
  • 1 recipe Strawberry Citrus Dressing (below)
  • 1/2 cup strawberries
  • 1/3 cup orange juice
  • 2 tablespoons canola oil
  • 2 teaspoons finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder, if desired
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups fresh watercress
  • 2 cups halved strawberries
  • 1/4 cup chopped pecans, toasted
Instructions:
  • Season the chicken breast halves with a generous amount of freshly cracked black pepper and a pinch of salt. In a large skillet, bring the chicken broth to a boil. Add the seasoned chicken, then reduce the heat, cover, and gently simmer for 12 to 14 minutes until cooked through and tender, flipping halfway through. While the chicken cooks, follow the instructions for preparing the Strawberry Citrus Dressing in step #3.
  • Take the chicken out of the skillet and discard the broth. Slice the cooked chicken thinly. Combine watercress, strawberries, and chicken in a large bowl. Drizzle warm dressing over the salad and sprinkle with pecans before serving. Enjoy right away.
  • To make the Strawberry Citrus Dressing, simply blend strawberries, orange juice, canola oil, lemon zest, lemon juice, sugar, chili powder, black pepper, and salt until smooth. Then, transfer the mixture to a saucepan, bring it to a gentle boil, and let it simmer for 5 minutes until slightly thickened. Keep warm until ready to use. Enjoy this flavorful dressing as it yields 3/4 cup.

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