Oven Baked Chicken and Strawberry Salad

 

Strawberry Chicken Salad

Video taken from the channel: Primal Kitchen


 

How to Bake Chicken Breasts In The Oven Juicy and Tender | Baked Chicken

Video taken from the channel: Bayoona


 

BAKED CHICKEN | Crispy Oven Baked Chicken Made Easy | Easy Baked Chicken

Video taken from the channel: Simply Mamá Cooks


 

Strawberry Spinach Salad with Grilled Chicken and Orange Poppy Seed Dressing

Video taken from the channel: Entertaining With Beth


 

BAKED CHICKEN BREAST | how to make a juicy baked chicken breast

Video taken from the channel: Clean & Delicious


 

Strawberry, Almond, and Chicken Salad Recipe Healthy, 30 Minute Dinner

Video taken from the channel: Simply Good


 

One-Pan Chicken And Veggie Meal Prep 2 Ways

httpv://youtu.be/ipt85QM_M0?rel=0&modestbranding=1

Video taken from the channel: Tasty


In a small bowl, mix together the fruit chutney and mustard, then spread over the chicken pieces. Step 5 Sprinkle each piece with some parmesan cheese, then place in the oven for 20-25 minutes, or until cooked through. INGREDIENTS. 600 g Chicken Breast. 4 cup Cooked Couscous.

3 tbsp Slivered Almonds. 20 whole Strawberries. 4 cup Spinach. 2 medium Cucumber. 4 tbsp Apple Cider Vinegar.

1. Oven Baked Chicken Breast Salad with Strawberry Vinaigrette. Preparation Time 10 minutes. Total Time 15 minutes.

Number of Servings 2. Just right for a light. Instructions Cook the chicken breast fillets. Season them with salt and pepper, and cook using your favorite method.

You can bake them in the oven for 10-15 minutes, air fry on 400°F / 200°C for 10 minutes, or cook them in a pan or on a grill. Step 1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk. Step 2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently.

Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. How to Make Chicken and Strawberry Salad How to Make Chicken and Strawberry Salad. Pair this simple, no-cook meal with toasted buttery baguette slices.

Alert editor. Copy. Strawberry Chicken Salad Salad 3 cups Romaine Lettuce torn into bite size pieces 2 cups Chicken cooked and diced 1/3 cup Olive Oil Mayonaise 1 stalk Celery finely chopped 1 1/2 teaspoon Dijon Mustard 1 teaspoon Sweet Relish 1 Orange Pepper (or whatever color you like) sliced into long strips 3 Eggs hard boiled and quartered 4 large Strawberries tops cut off and quartered 4 pinky size strips Sharp. 1 pound boneless skinless chicken breasts, cut into strips. 1 tablespoon canola oil.

1 teaspoon butter. 8 cups torn mixed salad greens. 1 pint. 2 large boneless, skinless chicken breasts, cubed. 2 tablespoons olive oil.

2 tablespoons balsamic vinaigrette salad dressing. 1 bunch fresh spinach, rinsed and dried. 1 pint strawberries, sliced. 4 ounces crumbled goat cheese.

The strawberries and blueberries add brightness to the salad, while the bleu cheese adds a creamy/savory flavor. The sweetness and the soft crunch of the pecans are yet another layer and texture of flavor. I have to admit, this is not my original creation.

I tasted strawberry blueberry chicken salad at a chain restaurant and fell in love with it.

List of related literature:

For the chicken salad: Preheat the oven to 350°F. Place the split chicken breasts on a foil-lined baking sheet and rub them with olive oil, then sprinkle with salt and pepper.

“Urban Cowgirl: Decadently Southern, Outrageously Texan, Food, Family Traditions, and Style” by Sarah Penrod
from Urban Cowgirl: Decadently Southern, Outrageously Texan, Food, Family Traditions, and Style
by Sarah Penrod
Lone Star Books, 2017

When ready to cook, fill the baking dish with just enough water to cover the chicken breasts, place in the oven, and bake for 20 to 25 minutes, or until the chicken is cooked through.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

TO PREPARE THE SALAD Preheat the oven to 375°F. Place the chicken breasts in one layer in a baking dish with ½ cup water.

“The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes” by Steve Petusevsky, Whole Foods, Inc.
from The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes
by Steve Petusevsky, Whole Foods, Inc.
Potter/Ten Speed/Harmony/Rodale, 2010

Preheat the oven to 400°F. Combine the chopped rosemary, mustard, lemon zest, and olive oil in a small bowl to make a paste and rub over both sides of each chicken breast.

“The Blood Sugar Solution 10-Day Detox Diet: Activate Your Body's Natural Ability to Burn Fat and Lose Weight Fast” by Dr. Mark Hyman
from The Blood Sugar Solution 10-Day Detox Diet: Activate Your Body’s Natural Ability to Burn Fat and Lose Weight Fast
by Dr. Mark Hyman
Little, Brown, 2014

Preheat the oven to 180°C. Transfer the chicken breasts to a baking dish and bake for 20–25 minutes or until cooked through.

“The Australian Healthy Hormone Diet: The Four-Week Lifestyle Plan that Will Transform Your Health” by Michele Chevalley Hedge, Jennifer Fleming
from The Australian Healthy Hormone Diet: The Four-Week Lifestyle Plan that Will Transform Your Health
by Michele Chevalley Hedge, Jennifer Fleming
Pan Macmillan Australia, 2018

WHY THIS RECIPE WORKS: For the perfect easy summer meal, we wanted juicy, tender chicken breasts and bright cherry tomatoes together on the grill.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add chicken, skin side up, along with any juices accumulated on plate, reduce heat, and simmer, covered, until chicken is just cooked through, 20 to 25 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Prep time: 20 min • Cook time: 30 min • Yield: 4 servings Ingredients Nonstick cooking spray 1 cup fresh broccoli, small florets 1⁄2 Directions 1 Preheat the oven to 350 degrees.

“Diabetes Cookbook For Dummies” by Alan L. Rubin, Cait James
from Diabetes Cookbook For Dummies
by Alan L. Rubin, Cait James
Wiley, 2015

Prep time: 15 min • Cook time: 15 min • Yield: 4 servings Ingredients Directions 1½ cups shredded romaine 1 Preheat your oven to 350 degrees.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

Preheat oven to 350° F. In large saucepan combine chicken breasts, bay leaves, salt, water, and onion, and cook 45 minutes to 1 hour.

“The Multiple Sclerosis Diet Book” by Roy Laver Swank, Barbara Brewer Dugan
from The Multiple Sclerosis Diet Book
by Roy Laver Swank, Barbara Brewer Dugan
Knopf Doubleday Publishing Group, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

66 comments

Your email address will not be published. Required fields are marked *

  • Yeah right…
    Monday Tuesday Wednesday… ��
    Doesn’t work out when u are the only one who can cook and everyone is curiously looking what u just kept in the fride��

  • Hi, Beth. What a beautiful salad, and you yourself are a very pretty lady who loves salad. What makes PB&J an excellent combination? Take care of yourself, sweetie. <3

  • Omg that oven is like from another Galaxy! So modern and functional! �� Also, I saw you used a red orange juice can I use regular orange as well?
    PS: I got this fancy peeler once in your subscription box it is great and I use it all the time!

  • Never tired to talk8ng nonsence. All you have to say how many minutes in oven. Fyl guys nothing special.. tips or whatever. dissapointed

  • Great recipe. Perfect for summer. Love the glass bottle that you put the dressing in. Would you mind sharing where you got it from?

  • This looks revolting and dangerous. I would never put raw meat on the same tray as veg. You brown the meat before a stew or casserole. Never 100% raw.

  • Wait no offense but a white mom that seasons her chicken with something other than salt and pepper

    GOD THE WORLDS FOOD HAS BEEN SAVED

  • Cooked this tonight and it was a huge hit! Moist & tender! My husband just went on and on about how good it was. My breast were pretty large so it took longer to cook them so I did a 15 minute then a 30 minute and they weren’t dry at all. Thanks

  • You don’t rinse your chicken but you’re putting patting it with paper towels? Is that not the same spreading of bacteria? Also that’s GROSS! There are lots of debris, film and sometimes leftover membrane that needs to be rinsed off. No thanks! Don’t eat from everyone’s chicken!

  • I invite you to watch this recipe in video: https://youtu.be/K_0gFMzi5e4 (with Subtitles)
    A baked chicken variant that is tasty, easy, fast

  • I so LOVE THIS CHANNEL!! Just new to changing things to low carb. Your channel by far is great fun to watch and cook side by side. Julie in Canada

  • Tried this today, and it cooked PERFECTLY.

    I was legitimately surprised that I could make something that tasted that good.

    Thank you!

  • The mushroom garlic sauce looks really good. Can Soy milk be used instead of the coconut milk? I don’t think I flattened out my chicken breasts enough. They plumped up while cooking, but they do look juicy.

  • Its very nice..but since this will be my first try can you plz tell me in what mode i have to bake? Is it convection or micro or grill??

  • Great recipe but 450 at 15 minutes was nowhere near enough for mine. Maybe because I have an old stove and my cuts were bigger. I would play around with the time.

  • I did this chicken and it came out so good. Thank u so muchhh! I watched so many videos and i finally came out with a chicken that comes out so juicy and good and the recipe to follow was so understanding and easy. Thank you!!!

  • You always make the best food and I always get super hungry after each video now I have to go to the grocery store I can’t wait to make this.

  • I really appreciate that she includes a second video of washing her hands to remind us to wash our hands after touching the chicken.

  • You know you can’t cook when you think it’s a good idea to roast the vegetables for as long as you roast the meat. Enjoy your charred ash.

  • Hi,I usually don’t comment on videos but I made this chicken and ooooooooooowah,it was amazing,perfectly cooked and the seasoning was amazing.Thank you for this amazing recipe

  • I’m a beginner and I couldn’t find a lot of chicken breast videos probably because everyone knows how to make chicken but I don’t ;-;

  • Your older baked chicken video is 350 for 20. Why is this one 450 for 15? Specifically I want to know how both work out and one isn’t over or under cooked?

  • I listened 4 times and couldn’t tell if she was saying 15 minutes or 50 minutes. Glad Brick House cleared that up. Wish the lady doing the video had been more clear on that, or else I was going to do it for 50 minutes!

  • Hello, thank you for the video. I noticed you have a convection oven. I have a regular oven. Do I need to adjust the temperature and cooking time?

  • Hey @Clean and Delicious I thought I was going to have to take notes! Very simple! Thank you for taking my baked chicken game up a level!

  • I seen so many chicken breast recepies on YouTube and they all come out dry, but your idea is amazing and I love cooking my chicken breast this way.

  • Loved this video. Huge fan of a strawberry spinach salad ��. I know people can get a little whiney about sponsored videos (which I don’t get at all) but I have to say that this really was effective. This oven seems fantastic and I doubt I would have ever known it existed if you didn’t share. If I will definitely be considering this product next time I’m in the market for new appliances. There is no denying that sponsored videos work for the companies,, the youtubers and the viewers ��

  • Hi, Beth watching & listening to you will be the closest thing to a Christmas i will have this year.
    As you see i had surgery a few days ago & all your videos make me feel like i am doing all these things. I had to subscribe & hope you & your family have a wonderful holiday season as i shall.

  • First time Cook here. Just used your recipe and it was the best chicken I’ve ever had! Thank you so much for the video and the simple clear instructions!

  • Recuerden no poner plástico en el microondas. Ahí pone el envase pequeño adentro del tupper. No se hace eso. El plástico no va jamás al microondas, es tóxico.

  • This is obviously for beginners. If you’re comments are critical get your ass off the web and starting cooking. Do yourself a favor.

  • This looks stunning! I will be taking this to a BBQ soon. Thanks for sharing more on the oven. I removed my wall oven a few years back but still have space for one. This specific one is very intriguing!❤️❤️❤️

  • Thanks for sharing love the new oven, may need to get next time. We grill inside a lot and the house fills with smoke, looks like a great solution.

  • It makes no sense to “wash” chicken. The heat from cooking literally kills any bacteria before you eat. If anything you will contaminate your kitchen

  • I tried this method and it really works. Thank you very much, I am sitting on my desk at work, eating my tender and well-flavored chicken breast.

  • Hi, love this video as I love appliances that work with you, not against you. I’m a fan of vintage appliances, and use my collection of Sunbeam cookers, frypans, deep fryers, egg cookers, coffeemakers etc. all from the late 1940’s and 1950’s. We bought a new range, and stove recently, but I missed out on the new Kitchenaide! I would love to use the model you have. I would have considered it had I known about it. The one thing I wish range, and oven makers would sell is oven racks that can go in the dishwasher to degrease them. The same goes for refrigerator racks, and bins.Thanks for sharing.

  • Love the camera work on your videos ��
    The focus on the food with the angles, close up shots, the whole lighting thing…just makes it such a wholesome experience for the viewers.

  • Hi Beth, I just love following you. You have the best recipes and your voice is so soothing to me. I was wondering if your doing any boxes of any kind. I miss getting your boxes so much. Are you working on anything new!! Staci

  • Hi I love your kitchen!!! I have a question I hear so many people recommending the induction stove but when they have the kitchen revealed is always gas can you do a review on the difference between the two

  • WHY DOES THE TOP LEFT THIGH LOOK PLAIN?? JUST A SMALL SPRINKLE. I THINK HE FEELS OUTTA PLACE SINCE HIS COUSINS ARE DREDGED IN SEASONING! �� LOL.

    #FeelingABitNakedOverHereSis

  • That’s my exact go to rub for chicken as well:) I don’t have any thighs as the store was all out. I do have a bunch of chicken legs I need to use. Do you think I would just do the legs for a little less time in the oven?

  • My favorite part about all her videos is the ending the “I hope you give this recipe a try, I hope you like it and thanks for watching.” It’s so sweet! ❤️��

  • My dads birthday is coming up! This recipe is perfect for the birthday picnic my family will be hosting. Beautiful recipes as always Beth!!

  • Almost coincidentally, this morning I cooked three pounds of thighs in my crockpot with el cheapo bbq sauce! Plans are bbq chicken soft tacos with guac and pickled vegetables.

  • Wow, this looks so good! We will definitely try this over the weekend! The camera angle when chopping the lettuce and berries was superb and we really enjoyed how you made this video! We really enjoy these videos and hope to see more down the road!

  • Why do all the African Americans in cooking video comment section whine endlessly about seasoning? African Americans are awful cooks who douse their mediocre meals in spices

    Get off the Internet and look after your 6 kids and maybe one day the father will return from his cigarette run

  • They look great, thank you! Hint from my prepper friends: Save label and freeze the fat/drippings. They can be used for so many things…but especially in a SHTF situation they can supply some good and much needed calories.

  • How do you make something that is so simple look so delicious?! I have chicken thighs in the freezer so I’ll definitely be trying this recipe out this week ��

  • Hi A.!!! I really enjoy your recipe today. I like watching you because you have good recipes and dont drag them out. Some people I watch go on and on for over half a hour. I dont have time to watch that long… Nice video. Take care Stay safe & GOD bless.

  • Thanks so much!!! This was an easy meal last night and delicious though I tenderized with buttermilk which I discovered when I bought by mistake.

  • Hey does grilled chicken without skin affect gains. Because apparently all the essential amino acids are not being counted when I get grilled chicken without skin? Is this true?

  • Made this recipe tonight: Chicken was juicy but definitely lacked some flavor in the middle. Then I added the mushroom coconut milk sauce, and my mouth gasmed. This comes from someone who isn’t the best at cooking, amazing instructions.

  • Bird tweet translated: “SHE’S EATING TERRY! SHE’S EATING TERRY! OH MY GOD! THIS IS A NIGHTMARE! THIS IS A LIVING NIGHTMARE! TERRY HAD SIX KIDS! ” tried the recipe, very nice, 5/7 perfect

  • Hi!can I replace the poppyseeds for chia seeds?i have never used poppy seeds and I don’t have them on hand,thank you Beth for your great recipes!,have a great day!

  • An other beautiful video Bayoona, making this the weekend, could I brine a whole chicken and do it like your chicken pieces.? Thank you again for sharing xx

  • Pardon my ignorance but I really want to know what is roasting? Is it to cook in convection mode or grill mode in my microwave oven with convection? I will be thankful if you can reply to my question.. great work!!

  • wait, I am confused. You let it come up to room temperature to preserve moisture, then you pat it dry at the beginning. Counterproductive from an old man’s view.

  • Thank you for… no music, no long intro, no chatting.

    (Some people do some good chatting, but I was in a hurry today, so THANK YOU!)

  • Nice video. This is more or less how I do it. However, the general advice these days is do not wash raw chicken with water. This actually spreads bacteria around your kitchen, as opposed to killing it. The cooking will kill any bacteria

  • 3awnona alabnat lah ysahl amrkoum ana kan3awn kolchi bnat w wlad youtubeur kolchi damno maaya w diro ichtyrak l a9anaty lah ysahal amrkoum

  • وصفة سهلة وبسيطة جدا وخفيفة في جو الصيف الحار
    ويا ريت تشاهدوا قناة أحلي الأكلات مع شيف نيفين على اليوتيوب أحلي شيش طاووق واشهي بسبوسة باللوز ولا اروع من هيك ومنتظرين تعليقاتكم ولايكتكم واشتراكتكم شكرا جزيلا

  • Just made this recipe! It tasted better than a restaurant to be honest. I was so surprised I made this since I’m not blessed with the cooking gene �� 100% would recommend and it’s fool proof if you follow directions

  • Just an added thought here, since I did not see if this was mentioned or not. Read your packaged chicken to find out if it has already been brined. It is easy to tell look for the words “Solution,” “Basted,” “Added” or “Injected.” Some companies use more brine than others, so keep this in mind before brining, because I have read that if the company has pre-brined their meat, it is often suggested to not brine a second time. This method, I feel, works best on meats that are not brined. Think organic. Also, I often will use a dry brine, which also works well. As I stated previously, your video was very well done. Thorough and to the point. Thank you for helping us take our food to the next level.

  • Looks good (minus the strawberries).
    Not a fan of sweet fruit in a meat-based salad. Would rather dip the strawberries in coconut cream for dessert but that’s just me:)