California Chicken Salad

Now that Spring has officially sprung, I am all about the lunch salads! This salad is delicious and so beautiful to look at!



Serves: 6

Prep Time: 30 minutes + 1 hour to marinate

Nutrition per serving: 410 calories, 29g fat, 6 net carbs, 29g protein

  • 1 1/2 lbs boneless skinless chicken breasts or tenderloins, if using breasts cut into strips

  • 1/4 cup olive oil

  • 4 cloves garlic, minced

  • 1/4 cup fresh chopped parsley, or 1 tbsp dried

  • 1/4 cup fresh chopped basil, or 1 tbsp dried

  • 1/2 tsp smoked paprika

  • 1/2 tsp onion powder

  • 1/4 tsp cayenne pepper

  • 1/2 tsp salt and pepper

  • 5 cups chopped romaine or spring mix

  • 6 oz strawberries, sliced

  • 1 watermelon radish, peeled and sliced

  • 1/2 cucumber, sliced

  • 4 oz crumbled goat cheese

  • 1 avocado, chopped

  • 1/2 cup toasted almonds, roughly chopped


  • 3 tbsp olive oil

  • 2 tbsp balsamic vinegar

  • 2 tbsp apple cider vinegar

  • pinch of cayenne pepper

  • salt and pepper


Combine chicken, olive oil, garlic, parsley, basil, smoked paprika, onion powder, cayenne pepper and salt and pepper in a large dish or bag and refrigerate for one hour. You can skip the marinating but it definitely helps flavor the chicken.

Preheat grill over medium-high heat. Grill chicken for 7-8 minutes per side or until the internal temperature has reached 160 degrees. Remove from grill once finished and place on a cutting board to cool for 5+ minutes. Slice or chop into bite sized pieces.

Combine chopped romaine/spring mix, strawberries, radish, cucumber, goat cheese, avocado and toasted almonds in a large bowl. Top with chicken.

Mix dressing ingredients in a bowl or measuring cup and mix well. Pour over salad and toss to evenly coat.


Recipe by Half Baked Harvest