Roasted Asparagus & Chicken Salad with Pickled Strawberries
Pickled strawberries…iff you haven’t tried them, then you just don’t know! It sounds a bit frightening but my goodness they are DELICIOUS. And the method I’ve used here is a quick-pickle method so you don’t have to wait!
Although pickled foods do have some probiotic content (I’m looking at you, apple cider vinegar), they don’t pack the same punch as a full-on fermented food. Still, the brine the strawberries are pickled in do give a probiotic boost, making these little berries yummy and beneficial.
What really brings this dinner salad together is the salty and sweet flavor combo from the roasted asparagus, pickled strawberries and balsamic reduction. Something about a tangy-sweet dressing just makes my mouth so happy, and it’s like a nice little bow wrapping up this dish! Plus, this can be a time-saver if you opt for pre-cooked chicken like I did (make ahead yourself, or grab an antibiotic-free, pasture raised roasted chicken). In my world, any way I can save time is a bonus! And don’t forget, those Brussels sprouts come pre-shredded too…even more time saved!
One more note on the pickled strawberries: they can be kept in the fridge for up to a week, so be sure to hang onto any extra you have!