Strawberry Fields Salad at Culvers begins with afresh bed of mixed lettuce, deliciously sliced fresh strawberries, roasted salted pecans, blue cheese crumbles, grape tomatoes, chopped green onions and topped with juicy grilled chicken. Serve with raspberry vinaigrette or your favorite salad dressing.
Heat 2 tbsp olive oil in a medium frying pan on medium high heat. Place the chicken breast in the pan and reduce the heat to medium. Cover with a lid while it cooks.Cook until brown and then flip it over. Cook until the internal temperature reaches 165 degrees. For faster cooking, slice or cube the chicken and cook the chicken pieces.
Wash, hull and slice the strawberries.
Meanwhile, assemble the salad, beginning with abed of spring mixed greens. Add strawberries, salted pecans, blue cheese crumbles and grape tomatoes.
Slice chicken and add chicken to the top.Drizzle with raspberry vinaigrette or your favorite dressing. Serve and enjoy!
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