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.
Ingredients
Units
Scale
Grilled Chicken
- 1 pound (454 g) boneless skinless chicken breast
- 1 teaspoon (6 g) kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons (10 ml) olive oil
Strawberry Dressing
- 1 cup (172 g) sliced strawberries
- 1/4 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
- 1/2 teaspoon (3 g) kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup (120 ml) olive oil
Strawberry Salad
- 8 cups (273 g) romaine hearts, sliced 3/4” thick
- 1 cup (147 g) English cucumber, 1/2” diced
- 1 cup (172 g) sliced strawberries
- 1 (161 g) medium avocado, 1/4” thick slices
- 1/3 cup (47 g) feta cheese crumbles
- 1/3 cup (40 g) pecans
- 1/4 cup (24 g) sliced red onion, 1/8” thick slices
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.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 350
- Sugar: 7g
- Sodium: 570mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
