I have this salad almost every day for lunch. I go through phases where I get sick of it, so I start having something else, but I always come back to this salad.

The heat of the buffalo chicken paired with the sweetness of the strawberries and vinaigrette just hits all the right taste buds for me. Add to that the ease of always having this deli chicken on hand, fully prepared, is a huge time saver.

I also enjoy this salad when we have leftover grilled chicken.

When I worked outside the home, I would prepare four of these salads on Sunday afternoons to have lunch ready for every day the next week. The meal prep would only take me about 20 minutes and I could check lunch off the list every day!

I hope you like it as much as I do!

In a medium size bowl, layer the ingredients in the following order:

• 1 and ½ cups chopped romaine

• 1 and ½ cups spring mix

• Thinly sliced red or white onion to your preference

• 3 slices Boarshead Buffalo Chicken Breast, torn in pieces. (You could also use rotisserie chicken, grilled chicken breasts or air-fryer chicken strips.)

• 4 or 5 large to medium strawberries, sliced or diced

• 3 tablespoons crumbled goat cheese

• 3 tablespoons crushed honey glazed pecans

• 1/3 cup balsamic vinaigrette

Toss salad and enjoy. This is a great meal prep salad to prepare up to 3 or 4 days in advance. 

If meal prepping, put the dressing in a separate container and the pecans in a zip lock bag until ready to eat.

This salad can be easily adjusted to your taste, add more chicken if you like, or increase all the ingredients and make a large dinner salad. Enjoy!