Fruity Chicken Salad

Adding some different fruits to a salad offers a variance of flavours, colours and textures to increase its appeal. The options and combinations are nearly limitless but here I went for sweetness with strawberries and pears alongside creaminess with avocado, cashew nuts and a simple vegan Caesar dressing. Altogether they create a filling and nutrient dense salad bursting with vitamins, minerals, antioxidants, fiber, protein and healthy fats.   Avocados (technically a fruit) are soft and buttery, strawberries are lush and sweet and pears are crisp and light. I soaked the pears and the chicken in fresh Meyer lemon juice- it keeps the pears fresh and prevents them from discolouring and it adds a bit of extra flavour to the chicken while its acidic component helps keep it tender.Baby kale are just kale leaves that were picked before they fully matured. They are softer and more delicate and I find their flavour to be a bit more mellow. The one disadvantage is that they do not store as well as regular kale once the dressing is on. Whereas regular kale can still be robust in a salad the next day, enabling leftovers, baby kale will wilt too much. Thus it is best to not add the dressing to it all if it is not going to be eaten all at once.
Spring is an especially great time to load up on greens at least a few times a week. They help our bodies with its natural cleansing process and greatly increase the nutritional content of any meal they are added to. Grilled chicken is a great source of lean protein which goes well in salads like this. Pork, prawns or salmon would also work nicely as could smoked tofu or spiced chickpeas for a vegetarian option.I used some caesar salad dressing this time but a balsamic or champagne vinaigrette could be equally nice and lighter options.