Ingredients

• 1 cup chopped romaine lettuce
• 1 cup fresh spinach
• 1 cup chopped kale
• 1 cup fresh strawberries , hulled and sliced
• 1 cooked chicken breast , sliced
• 0.5 cups sliced almonds
• 0.25 cups crumbled feta cheese

Instructions

1. 1 Toss romaine, spinach, and kale together in a medium mixing bowl. Distribute sliced strawberries evenly on top of the greens. Arrange chicken over salad. Garnish with almond slices and feta cheese.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Arrange quartered strawberries on the prepared baking sheet. Sprinkle with sugar.
4. 4 Roast in the preheated oven until softened and golden, about 20 minutes. Let cool 10 minutes.
5. 5 Combine roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a food processor; process dressing until smooth. Drizzle dressing over salad and serve.

Nutrition per serving