This Strawberry Chicken Salad combines sweet, juicy strawberries and savory grilled chicken over crisp greens for a refreshing, satisfying meal. It’s a vibrant, complete dish that comes together with minimal fuss. The homemade dressing ties everything together without overpowering the fresh ingredients.
Looking for Strawberry Chicken Salad inspiration? You'll love what we have! Explore more Chicken Recipes recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Strawberry Chicken Salad
- Balanced flavors & textures: Sweet strawberries, savory chicken, crunchy nuts, and creamy cheese.
- Versatile & adaptable: Swap nuts or cheese based on preference or what’s on hand.
- Fancy yet simple: Impressive presentation with straightforward preparation.
- Complete meal: Lean protein, fresh fruit, and greens keep you full and energized.
Ingredients & Tools
For the Salad:
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 tbsp olive oil
- 1 tsp each of dried thyme, salt, and black pepper
- 8 cups mixed salad greens (like romaine, arugula, or spring mix)
- 1 pint fresh strawberries, hulled and sliced
- 1/2 cup pecans, toasted
- 1/4 cup red onion, thinly sliced
- 1/3 cup crumbled goat cheese or feta
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 small clove garlic, minced
- Salt and black pepper to taste
Tools: A good chef’s knife, a mixing bowl, a small jar or whisk for the dressing, and a grill pan or outdoor grill.
Notes: Use ripe, red strawberries for the best sweetness. Toasting the pecans is essential for deep, nutty aroma.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 18 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thickness matters. If your chicken breasts are very thick, consider pounding them to an even ½-inch thickness. This ensures they cook quickly and evenly, staying juicy instead of drying out on the outside while the inside catches up.
- Don’t wash your berries until right before you use them. Strawberries are like little sponges; if you wash them too early, they can become waterlogged and lose some of their vibrant flavor and firm texture. Just before slicing is the perfect time.
- Toast your nuts for maximum impact. It only takes a few minutes in a dry skillet over medium heat, but toasting unlocks the natural oils in the pecans, making them incredibly fragrant and crunchy. You’ll notice the difference immediately.
- Let your dressing ingredients come to room temperature. If your olive oil is cold, it won’t emulsify properly with the vinegar and honey. A room-temp dressing will be smoother and coat the greens more evenly.
How to Make Strawberry Chicken Salad
Step 1: Prepare and Season the Chicken. Start by patting your chicken breasts completely dry with paper towels—this is the secret to getting a beautiful sear. Drizzle them with the tablespoon of olive oil and rub it in. Then, generously season both sides with the dried thyme, salt, and black pepper, pressing the spices gently into the meat. Let them sit for about 10 minutes at room temperature to take the chill off; this helps them cook more evenly.
Step 2: Cook the Chicken to Perfection. Heat your grill pan or outdoor grill to medium-high heat. Once hot, place the chicken breasts on the grill. You should hear a satisfying sizzle. Cook for 5-7 minutes on the first side, until you have clear grill marks and the chicken releases easily from the grates. Flip and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). The trick is not to move it around too much—let the heat do its work. Transfer the chicken to a clean plate and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring every slice is moist.
Step 3: Toast the Pecans. While the chicken is resting, place your pecans in a dry skillet over medium heat. Stir them frequently for 2-4 minutes. You’ll know they’re done when they become fragrant and take on a slightly darker color. Be careful—they can burn quickly! Immediately transfer them to a plate to stop the cooking process.
Step 4: Whisk Together the Dressing. In a small bowl or a jar with a tight-fitting lid, combine the ¼ cup of olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic. Add a good pinch of salt and a few cracks of black pepper. Whisk vigorously or shake the jar until the dressing is smooth and emulsified. It should look glossy and have a slightly thickened consistency. Give it a taste and adjust the seasoning if needed—maybe a touch more honey for sweetness or vinegar for tang.
Step 5: Assemble the Salad. In a large, wide salad bowl, add your mixed greens. Scatter the sliced strawberries, toasted pecans, thinly sliced red onion, and crumbled goat cheese over the top. Now, take your rested chicken and slice it against the grain into ½-inch strips. Arranging the warm chicken over the cool salad is a lovely touch. Just before serving, drizzle about two-thirds of the dressing over everything.
Step 6: Toss and Serve Immediately. Using salad tongs or two large spoons, gently toss the salad to coat everything in the dressing. The goal is to distribute the ingredients and dressing evenly without bruising the delicate greens. Serve right away onto individual plates, with the remaining dressing on the side for anyone who wants an extra splash.
Storage & Freshness Guide
- Fridge: Store undressed components separately for up to 2 days; assemble just before serving.
- Freezer: Not recommended for assembled salad; cooked chicken freezes well for up to 3 months.
- Reviving: If greens wilt, refresh in ice water; bring chicken to room temperature before serving.
Serving Suggestions
Complementary Dishes
- Warm, crusty bread or breadsticks — Perfect for mopping up every last bit of that delicious balsamic dressing left on the plate. The contrast between the cool, crisp salad and warm, soft bread is simply divine.
- Garlic herb roasted potatoes — If you’re serving this for dinner and want something a bit heartier, these potatoes add a savory, crispy element that complements the salad’s freshness beautifully.
- A simple quinoa pilaf — For an extra boost of protein and fiber, a light quinoa side makes the meal even more substantial and nutritious without overshadowing the main event.
Drinks
- A crisp Rosé — The dry, berry-forward notes of a good Rosé mirror the strawberries in the salad and cut through the richness of the goat cheese and dressing flawlessly.
- Sparkling water with lemon and mint — A non-alcoholic option that feels celebratory. The bubbles and citrus cleanse the palate between bites, making each mouthful taste bright and new.
- Iced green tea — Its slight bitterness and earthy notes provide a wonderful counterpoint to the sweet and savory flavors in the bowl, and it’s incredibly refreshing.
Something Sweet
- Lemon sorbet — After a meal that’s both rich and fresh, a scoop of tangy, palate-cleansing lemon sorbet is the perfect, light way
Strawberry Chicken Salad
Make this easy Strawberry Chicken Salad with grilled chicken, fresh berries, and a homemade dressing. A perfect, healthy lunch or dinner. Get the recipe!
Ingredients
For the Salad
-
2 boneless, skinless chicken breasts (about 1 lb or 450 g)
-
1 tbsp olive oil
-
1 tsp each of dried thyme, salt, and black pepper
-
8 cups mixed salad greens (like romaine, arugula, or spring mix)
-
1 pint fresh strawberries (hulled and sliced)
-
1/2 cup pecans (toasted)
-
1/4 cup red onion (thinly sliced)
-
1/3 cup crumbled goat cheese or feta
For the Dressing
-
1/4 cup extra virgin olive oil
-
2 tbsp balsamic vinegar
-
1 tbsp honey or maple syrup
-
1 tsp Dijon mustard
-
1 small clove garlic (minced)
-
Salt and black pepper (to taste)
Instructions
-
Prepare and Season the Chicken. Start by patting your chicken breasts completely dry with paper towels—this is the secret to getting a beautiful sear. Drizzle them with the tablespoon of olive oil and rub it in. Then, generously season both sides with the dried thyme, salt, and black pepper, pressing the spices gently into the meat. Let them sit for about 10 minutes at room temperature to take the chill off; this helps them cook more evenly.01
-
Cook the Chicken to Perfection. Heat your grill pan or outdoor grill to medium-high heat. Once hot, place the chicken breasts on the grill. You should hear a satisfying sizzle. Cook for 5-7 minutes on the first side, until you have clear grill marks and the chicken releases easily from the grates. Flip and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). The trick is not to move it around too much—let the heat do its work. Transfer the chicken to a clean plate and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring every slice is moist.02
-
Toast the Pecans. While the chicken is resting, place your pecans in a dry skillet over medium heat. Stir them frequently for 2-4 minutes. You’ll know they’re done when they become fragrant and take on a slightly darker color. Be careful—they can burn quickly! Immediately transfer them to a plate to stop the cooking process.03
-
Whisk Together the Dressing. In a small bowl or a jar with a tight-fitting lid, combine the ¼ cup of olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic. Add a good pinch of salt and a few cracks of black pepper. Whisk vigorously or shake the jar until the dressing is smooth and emulsified. It should look glossy and have a slightly thickened consistency. Give it a taste and adjust the seasoning if needed—maybe a touch more honey for sweetness or vinegar for tang.04
-
Assemble the Salad. In a large, wide salad bowl, add your mixed greens. Scatter the sliced strawberries, toasted pecans, thinly sliced red onion, and crumbled goat cheese over the top. Now, take your rested chicken and slice it against the grain into ½-inch strips. Arranging the warm chicken over the cool salad is a lovely touch. Just before serving, drizzle about two-thirds of the dressing over everything.05
-
Toss and Serve Immediately. Using salad tongs or two large spoons, gently toss the salad to coat everything in the dressing. The goal is to distribute the ingredients and dressing evenly without bruising the delicate greens. Serve right away onto individual plates, with the remaining dressing on the side for anyone who wants an extra splash.06
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