A delicious salad perfect for dinner or as a side dish. The soba noodles are a gluten free, protein rich addition that makes it a filling main dish for vegetarians. The chicken is a nice option for those who enjoy all the food groups.
Prep Time20 minutesmins
Cook Time10 minutesmins
Course: lunch, Salad
Cuisine: American
Keyword: basil, salad, Salad as Main Course, strawberry salad, whole grain salad
Servings: 4
Calories: 319kcal
Author: Getty Stewart
Ingredients
6 - 8cupsfresh salad greens
1cupfresh strawberriessliced
1/4cupcrumbled goat cheese
1-2cupscooked soba noodlesoptional
1-2cupscooked chickenoptional
5-6basil leaveschiffonade (sliced in strips)
1-2Tbsphemp seeds
Vinaigrette
1/4cupcanola oil
2tbspwhite balsamic vinegar *
1tsphoney
1/4tspsalt
1/8tspblack pepper
Instructions
Wash and dry salad greens.
Arrange on a large platter or plate.
Spread strawberries and goat cheese on top of salad greens.
Arrange soba noodles and chicken, if using, on top of greens.
Sprinkle basil leaves and hemp seeds on top.
Serve salad dressing on the side for each person to add as they wish.
Vinaigrette
Make vinaigrette by pouring all ingredients in a screw top jar and shaking vigorously. Taste and adjust to your liking. Because all balsamic vinegar is different, you may want to add a little more honey to sweeten your dressing.
Notes
If you don't have leftover, pre-cooked chicken, cut 1-2 boneless chicken breasts or 4 boneless chicken thighs into bite size pieces, season with salt and pepper and saute in 1/2 tbsp canola oil until cooked through. Instead of white balsamic vinegar use white wine vinegar or rice vinegar with a little more honey. Taste and adjust to suit your preference.