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This recipe is in partnership with Rubbermaid.

Summers in Arizona are HOT. They are too hot to even eat sometimes, so I rely on quick and easy salads like this STRAWBERRY ALMOND CHICKEN SALAD with a homemade HONEY LIME VINAIGRETTE.

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It’s been almost 120°F all weekend here in Phoenix, so there is no way {and I mean no way} that I will turn on my oven. Even the thought of a slow cooker or rice cooker makes me hot. Even just a small appliance will make the house even hotter. And our AC is working over time.

Luckily, I had some leftover citrus chicken in the fridge that I sliced up and threw together this salad with all of the odds and ends I had in the pantry and fridge. Use any leftover chicken breasts you have on hand or even some slices of rotisserie chicken will work too {I try to always have some extra cooked chicken on hand for quick meals.}  You can totally prep a bunch of chicken and ingredients over the weekend for easy week night meals.

Oh that dressing! I don’t think homemade dressing can be any easier. Honestly, I don’t really measure and just taste as I go. Vinaigrettes are so forgiving and easy to make in a mason jar. Add in the ingredients, put on the lid, and shake. Or better yet…let the kids do it!

I’ve been using the Rubbermaid Freshworks for several months now pretty regularly, even when I’m not working on a recipes for them, and I have to say I’m totally hooked. I love having them around so that I can prep my food at the beginning of the week and it all lasts {all of it} for the entire week. It’s just as fresh at the end of the week as it is when I put it in.

Having everything prepped and ready to go at the beginning of the week, keeps me eating healthier and helps the kids make wiser snack choices. We can just quickly grab what we need for a quick meal like this salad or the kids can grab some ready to eat fruit right out of my Freshworks containers.

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Strawberry Almond Chicken Salad

Yield: 2

Prep Time: 10 minutes

Total Time: 10 minutes

This quick and easy chicken salad is perfect for a hot summer day. No oven required!

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Ingredients

• 4 cups torn romaine lettuce
• 2 cooked chicken breasts, sliced
• 1/2 cup sliced strawberries
• 1/4 cup sliced almonds
• 1/2 cup feta cheese crumbles
• 1/4 cup olive oil
• 2 limes, juiced
• 1-2 tsps honey
• pinch salt

Instructions

1. Divide lettuce between two plates or bowls and add half chicken, sliced strawberries, almonds, and feta to each plate.
2. In a small mason jar, combine olive oil, lime juice, honey, and salt. Put on lid and shake until well combined. Taste and adjust with more lime juice, honey, and/or salt.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 513 Total Fat: 21g Saturated Fat: 8g Cholesterol: 83mg Sodium: 370mg Carbohydrates: 56g Sugar: 45g Protein: 26g