Can I make this salad vegetarian?

Absolutely! Skip the chicken and add extra avocado for creaminess, or include chickpeas or quinoa for protein. The strawberry balsamic dressing works beautifully with these alternatives, and you'll still get a satisfying, nutrient-rich meal that doesn't miss the meat.

How long will the strawberry dressing last in the refrigerator?

The homemade strawberry dressing will keep well in an airtight container in the refrigerator for up to 5 days. You might notice some separation after storage – this is completely normal. Just give it a good shake or a quick whisk before using, and it'll come back together beautifully.

Can I prepare this salad in advance for a party?

Yes, but with some strategic assembly. Prepare all components separately and store in the refrigerator. Keep dressing, chicken, and cut ingredients separate until about 30 minutes before serving. For best results, slice avocado last minute to prevent browning, and toss with dressing just before guests arrive.

Is there a way to make this salad more substantial for dinner?

To transform this into a heartier dinner salad, add cooked quinoa or farro for complex carbohydrates, or include additional protein like crispy bacon bits or hard-boiled eggs. You could also increase the portion size of chicken per serving and serve with a side of crusty bread to soak up the delicious dressing.

Strawberry Chicken Salad Recipe

Name: Strawberry Chicken Salad Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound (454 g) boneless skinless chicken breast; 1 teaspoon (6 g) kosher salt; ½ teaspoon black pepper; 2 teaspoons (10 ml) olive oil; 1 cup (172 g) sliced strawberries; ¼ cup (60 ml) balsamic vinegar; 2 tablespoons (30 ml) water; 1 tablespoon (9 g) minced shallot; 1 teaspoon (5 ml) Dijon mustard; 1 teaspoon (5 ml) honey; ½ teaspoon (3 g) kosher salt; ½ teaspoon black pepper; ½ cup (120 ml) olive oil; 8 cups (273 g) romaine hearts, sliced ¾” thick; 1 cup (147 g) English cucumber, ½” diced; 1 cup (172 g) sliced strawberries; 1 (161 g) medium avocado, ¼” thick slices; ⅓ cup (47 g) feta cheese crumbles; ⅓ cup (40 g) pecans; ¼ cup (24 g) sliced red onion, ⅛” thick slices

This Strawberry Chicken Salad is a refreshing explosion of flavors that balances sweet, tangy, and savory notes in every bite. Featuring juicy grilled chicken, fresh strawberries, and a homemade strawberry balsamic dressing, this vibrant salad comes together in just 40 minutes. It’s the perfect light meal for warm days when you want something satisfying but not heavy.

Why You’ll Love This Recipe

Perfect Balance of Flavors: The sweetness of strawberries pairs beautifully with savory grilled chicken and the tanginess of balsamic dressing.
Fresh and Nutritious: Packed with protein, healthy fats, and plenty of fresh produce, this salad delivers nutrition without sacrificing flavor.
Impressive Yet Simple: Looks like something from a fancy restaurant but requires basic cooking skills anyone can master.
Make-Ahead Friendly: Components can be prepped ahead of time for quick assembly when you need a fast meal.

Ingredients You’ll Need

Chicken breast: The protein foundation of our salad. Season it well to ensure it’s flavorful enough to stand up to the other ingredients.
Romaine hearts: Provides the perfect crisp base that won’t wilt too quickly under the dressing.
Strawberries: The star of the show! They add natural sweetness and a beautiful pop of color both in the salad and the dressing.
Avocado: Contributes creamy texture and healthy fats that make the salad more satisfying.
Feta cheese: Adds a salty, tangy element that contrasts beautifully with the sweet strawberries.
Pecans: Provide a necessary crunchy texture and nutty flavor that rounds out the salad.
Cucumber: Adds refreshing crunch and helps dilute some of the stronger flavors.
Red onion: Provides a sharp bite that cuts through the richness of other ingredients.
Balsamic vinegar: The acidic base for our dressing that pairs perfectly with strawberries.
Olive oil: Brings the dressing together and adds richness.
Dijon mustard: Acts as an emulsifier for the dressing while adding depth of flavor.
Honey: Balances the acidity in the dressing with just the right touch of sweetness.
Shallot: Gives the dressing a milder onion flavor that doesn’t overpower.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute grilled chicken with grilled salmon, shrimp, or for a vegetarian option, use grilled halloumi cheese or marinated tofu.

Nut Alternatives

If pecans aren’t your thing, try candied walnuts, slivered almonds, or pepitas for a nut-free option.

Cheese Options

Swap feta for goat cheese, blue cheese, or even shaved parmesan for a different flavor profile.

Winter Version

When strawberries aren’t in season, try this with sliced pears or apples, dried cranberries, and a maple balsamic dressing.

How to Make Strawberry Chicken Salad

Step 1: Prepare and Grill the Chicken

Season chicken breasts with salt and pepper, then rub with olive oil to prevent sticking. Grill over medium-high heat for 5-7 minutes per side or until the internal temperature reaches 160-165°F. Let the chicken rest for 10 minutes before slicing against the grain.

Step 2: Make the Strawberry Dressing

Combine strawberries, balsamic vinegar, water, shallots, Dijon mustard, honey, salt, and pepper in a blender. Blend until smooth, then slowly stream in olive oil while blending at medium-low speed until the dressing thickens. Taste and adjust seasoning if needed.

Step 3: Prepare the Salad Ingredients

Slice romaine hearts, dice cucumber, slice strawberries and avocado, and thinly slice red onion.

Step 4: Assemble the Salad

In a large serving bowl, arrange romaine as the base. Add cucumber, strawberries, avocado slices, feta cheese crumbles, pecans, and red onion. Top with sliced grilled chicken.

Step 5: Serve

Drizzle with strawberry balsamic dressing or serve it on the side for guests to add themselves.

Pro Tips for Making the Recipe

Don’t Skip the Rest: Letting the chicken rest after grilling is crucial for juicy results. Cut too soon and you’ll lose all those flavorful juices.
Dressing Consistency: If your dressing is too thick, add a touch more water. Too thin? Blend in a few more strawberries.
Avocado Timing: Add the avocado just before serving to prevent browning, or toss it lightly in lemon juice first.
Temperature Matters: Serve the salad with room temperature dressing rather than cold from the fridge for the best flavor.
Slice Uniformly: Try to make your chicken slices the same thickness for the most pleasing presentation and eating experience.

How to Serve

Perfect Pairings

Serve this salad with a crisp white wine like Sauvignon Blanc or sparkling water with strawberry slices for a complete meal.

Make It a Meal

Add a side of crusty artisan bread or garlic crostini to make this salad more substantial.

Presentation

For a stunning presentation, arrange components in sections on a large platter rather than tossing everything together.

Make Ahead and Storage

Storing Leftovers

Store each component separately in airtight containers. Dressed salad will only last about 4 hours before becoming soggy.

Make Ahead Tips

Grill chicken and make dressing up to 2 days ahead. Store in the refrigerator and slice chicken just before serving.

Freezing

The dressing can be frozen for up to 1 month. Thaw overnight in the refrigerator and shake or reblend before using.

Reheating

If you prefer warm chicken on your salad, reheat sliced chicken gently in a covered dish in the microwave with a splash of water to maintain moisture.

FAQs

Can I make this salad vegetarian?

Absolutely! Skip the chicken and add extra avocado for creaminess, or include chickpeas or quinoa for protein. The strawberry balsamic dressing works beautifully with these alternatives, and you’ll still get a satisfying, nutrient-rich meal that doesn’t miss the meat.
How long will the strawberry dressing last in the refrigerator?

The homemade strawberry dressing will keep well in an airtight container in the refrigerator for up to 5 days. You might notice some separation after storage – this is completely normal. Just give it a good shake or a quick whisk before using, and it’ll come back together beautifully.
Can I prepare this salad in advance for a party?

Yes, but with some strategic assembly. Prepare all components separately and store in the refrigerator. Keep dressing, chicken, and cut ingredients separate until about 30 minutes before serving. For best results, slice avocado last minute to prevent browning, and toss with dressing just before guests arrive.
Is there a way to make this salad more substantial for dinner?

To transform this into a heartier dinner salad, add cooked quinoa or farro for complex carbohydrates, or include additional protein like crispy bacon bits or hard-boiled eggs. You could also increase the portion size of chicken per serving and serve with a side of crusty bread to soak up the delicious dressing.

Final Thoughts

This Strawberry Chicken Salad brings together the best of summer flavors in one beautiful dish. It’s the kind of recipe that proves healthy eating can be exciting and delicious. Whether you’re making it for a quick lunch, a dinner party, or meal prep for the week, this versatile salad delivers on both flavor and freshness. Don’t be surprised when friends and family ask for the recipe – sometimes the simplest combinations create the most memorable meals!

Strawberry Chicken Salad Recipe

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Author: Lisa
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Main-course
Method: Grilling
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

This Strawberry Chicken Salad is a vibrant and healthy main-course salad featuring grilled chicken breast, sweet strawberries, crisp cucumbers, creamy avocado, tangy feta cheese, crunchy pecans, and a homemade strawberry-balsamic dressing. Perfect for a refreshing summer meal or a light yet satisfying lunch, it combines fresh, nutritious ingredients with bold flavors for a deliciously balanced dish.

Instructions

Season the Chicken: Evenly season both sides of each chicken breast with salt and pepper. Drizzle ½ teaspoon of olive oil on both sides of each breast, making sure to rub the oil in to coat the surface evenly and help the chicken stay moist during grilling.
Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates for non-stick cooking. Place the chicken on the hot grill and close the lid if using a barbecue. Cook for about 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 160 to 165ºF (71 to 74ºC) and the juices run clear.
Slice the Chicken: Remove the chicken from the grill and allow it to rest for 10 minutes to keep it juicy. Then, using a sharp knife, slice the chicken into ¼-inch thick pieces against the grain. Set the sliced chicken aside.
Make the Strawberry Dressing: In a blender, combine the sliced strawberries, balsamic vinegar, water, minced shallot, Dijon mustard, honey, kosher salt, and black pepper. Blend on high speed until completely smooth, about 10 seconds. Then, with the blender running on medium-low speed, slowly drizzle in the olive oil in a thin stream until the dressing thickens. Taste and adjust seasoning with more salt, pepper, or honey as needed.
Assemble the Salad: In a large serving bowl, add the sliced romaine, diced cucumber, sliced strawberries, avocado slices, feta cheese crumbles, pecans, and sliced red onion. Gently toss to combine the ingredients.
Top and Serve: Place the sliced grilled chicken on top of the salad mixture. Drizzle with some of the strawberry dressing, or serve the remaining dressing on the side for guests to add as desired. Serve immediately for best flavor and freshness.

Notes

For extra flavor, marinate the chicken in olive oil, salt, and pepper for up to 2 hours before grilling.
The salad can be served with the dressing on the side to keep the greens crisp until it’s time to eat.
Pecans can be lightly toasted for added crunch and flavor.
Feel free to substitute feta cheese with goat cheese for a creamier texture.
This salad is best enjoyed fresh, but you can store leftovers (without dressing) in the refrigerator for up to one day.