Strawberries are available year-round in California but the peak season is just approaching. As it gets closer and closer to April, the strawberries sold are becoming larger, redder, juicier, and they even smell sweeter. To welcome one of my favorite fruits into the season, I’m recreating a great blackened chicken and strawberry salad I had at the Alcove. The Alcove is a local restaurant in Los Angeles that serves typical California cuisine with salads, sandwiches, and freshly baked goods. I’ve only been there once but after trying their salad, I can confidently say that I will be returning. Here is my take on their creation.
**Helpful tips and common mistakes
There are only a couple of ingredients in this salad, but each one serves its purpose. You can substitute the chicken for salmon, shrimp, steak or even tofu and this salad will still be great.
For the vinaigrette, use fresh strawberries to really make them shine in the salad. The sweet strawberries with the tangy balsamic vinegar is a great combination, as is almost every fruit with balsamic vinegar!
Toss all the ingredients together and serve. I can have this salad every day and not get bored of it. The combination of sweet cranberries with the slightly tart strawberries, creamy feta, and savory chicken is heavenly. Fortunately, strawberries are available here in California so I can make this year-round!
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