Summer Creations: Strawberry Salad with Mint and Feta

I’m trying to eat healthier this summer, but I don’t want to give up even a little flavor. This was a perfect solution. I adapted this recipe from a local restaurant, and it turned out so well, I had it for dinner one night and lunch the next day.





Fill a bowl with a dark-green lettuce blend.

Mix in chopped fresh mint.

Cover with strawberry halves.

Sprinkle with reduced fat feta cheese.

Top the salad with a baked chicken breast.









I’ve eaten this without chicken, with cold chicken, and with chicken warm from the oven. Each combination was wonderful.







Christina Suzann Nelson is an inspirational speaker and award-winning author of six books, including More Than We Remember, What Happens Next, and the Christy Award-winning The Way It Should Be. She is the mother of six children and is passionate about helping others find hope after trauma.

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