Fresh Strawberry Chicken Salad
Let Me Tell You About This Salad…
Okay, honest confession: the first time I made this Fresh Strawberry Chicken Salad, it was like, a total accident. I had leftover grilled chicken, a mountain of strawberries I’d panic-bought (they were on sale, what can I say?), and just a nagging sense that dinner needed to be something, well, not boring. So I tossed them together and—bam!—my family actually thought I’d planned something fancy. Little did they know…
Anyway, now it’s my go-to when folks are coming over, or when it’s too hot to cook real food. Plus, my neighbor once called this “picnic magic” and, well, who am I to argue?
Why You’ll Love Making (and Eating) This
I make this when I’m too tired for a complicated dinner but still want to pretend I’m put-together. My family goes a bit wild for it (especially my youngest, who usually claims to hate salad—kids, right?). Sometimes, if I’ve had a long day and can’t bear the thought of turning on the oven, this is what saves me. (Although, the time I forgot to season the chicken, it was a bit… bland. Don’t do that.)
Also, it’s one of those salads that’s light but still feels like a meal, which is a unicorn of a find. And if you’ve got picky eaters, just don’t mention there’s spinach in it; call it “leafy stuff.” Works every time.
What You’ll Need (and What You Can Swap)
- 2 grilled chicken breasts (shredded or sliced; honestly, poached chicken or even rotisserie works just fine—I’ve grabbed cold cuts in a pinch, no shame.)
- 1 big handful fresh strawberries, sliced (about 1 cup, but who’s counting? Sometimes I throw in raspberries when that’s all I have.)
- 4 cups mixed greens (spinach, arugula, or whatever looks least wilted in your fridge; my grandmother swore by iceberg, but I think that’s a generational thing.)
- 1/3 cup pecans or walnuts (toasted if you can be bothered; almonds work too, and I’ve even used sunflower seeds when I ran out.)
- 1/4 cup feta cheese (crumbled; goat cheese is great for a tangy twist, or skip it if you’re dairy-free.)
- 1/4 small red onion, thinly sliced (sometimes I use scallions or skip it if someone—i.e. my partner—is being fussy.)
- Dressing:
- 3 tbsp olive oil (or, honestly, vegetable oil in a pinch)
- 2 tbsp balsamic vinegar
- 1 tsp honey (if you like it sweet; maple syrup totally works, too)
- 1/2 tsp Dijon mustard (optional, but I think it makes it zingy)
- Pinch salt and pepper
How I Usually Throw This Together
- First, if you’re starting from scratch, grill or pan-sear your chicken with a little salt, pepper, and olive oil. But if you’re like me on a Tuesday night, just grab that rotisserie chicken and call it a win.
- While the chicken cools, toss your greens in the biggest bowl you can find. (Or, if you’re like me and can’t find your favorite bowl, just use two smaller ones and pretend it was planned.)
- Add those sliced strawberries, scatter the nuts, and crumble that feta all over. This is where I usually sneak a strawberry or two. Quality control, right?
- Layer on the chicken, then add the onion if you’re using it. Sometimes I give it a little toss, sometimes I just leave it all artfully scattered. Depends on the mood.
- For the dressing, just whisk everything together in a mug with a fork. Or shake it up in a jar—less dishes, more fun. Actually, I’ve used an old jam jar more times than I can count.
- Drizzle the dressing over the salad. Don’t worry if it looks a bit messy—it’s rustic. That’s what I tell myself, anyway.
Notes From A Salad Tinkerer
- If your strawberries aren’t sweet enough, add a pinch of sugar to the dressing. Or just eat more strawberries. Either works.
- I once tried making this with store-bought poppyseed dressing. It was fine, but kinda overpowered the strawberries. So, lesson learned.
- If you forget to toast the nuts, don’t sweat it. Raw nuts are still tasty. Actually, I think I prefer them raw—less chance for me to burn something.
Things I’ve Tried (Some Worked, Some Didn’t)
- Adding avocado: delicious, but only if you’re eating it right away. Nobody likes brown avocado, trust me.
- Blue cheese instead of feta: intense, but in a good way.
- Once, I tried adding croutons. They got soggy. Wouldn’t recommend, unless you eat it immediately. Maybe that’s just me.
About the Gear (and MacGyvering It)
I love my big wooden salad bowl, but a mixing bowl does the trick. If you don’t have a whisk, just use a fork (or shake up the dressing in a jar with a lid—works like a charm). Once, I even mixed the dressing with chopsticks. Not recommended, but it did the job.
Keeping It Fresh (If You Somehow Have Leftovers)
This actually keeps okay in the fridge for a day, but the greens can get a bit sad if they’re all dressed. I usually keep the dressing on the side if I know there’ll be leftovers—though honestly, in my house it never lasts more than a day! If you’re prepping for lunch the next day, pack everything separately (another trick I picked up after a couple of soggy salad fails).
How We Like To Serve It
Honestly, I love this salad just as it is, but my partner swears by adding a slice of crusty bread on the side (preferably from this sourdough recipe). Occasionally, I’ll make a double batch and serve it with iced tea for a lazy weekend lunch. Sometimes my kids ask for extra feta, which I pretend is healthy calcium. Oh, and it looks really pretty on a big platter—perfect for potlucks.
Lessons Learned (AKA, My Pro Tips)
- I once tried rushing the chicken and threw it on the salad still piping hot. Result: wilted greens and a slightly sad salad. Let your chicken cool a little! I know, I know, patience isn’t my strong suit either.
- Don’t overdress the salad. Actually, I find it works better if you drizzle the dressing and toss at the last minute. (Otherwise, you’ll get those unfortunate soggy bits—no thanks.)
- And if you’re using onions, a quick soak in cold water makes them less harsh. Or just skip them if you’re not in the mood for onion breath.
Some Real Questions (And My Not-So-Perfect Answers)
- Can I make this vegetarian? Sure, just leave out the chicken and maybe bulk up with chickpeas or extra nuts. Or, if you’re feeling wild, some grilled tofu (though, that’s not really my jam—but you do you!).
- What if I hate feta? No biggie. Goat cheese is great, or just skip the cheese entirely. Honestly, I’ve had it both ways and it’s still a winner.
- How do you keep the strawberries from getting mushy? Add them right before serving. And if they’re a little overripe, just eat ‘em – nobody will know.
- Could I use a bottled dressing? You could! I’ve used Brianna’s French Vinaigrette and it was solid. But homemade is pretty simple and you can tweak it however you like.
- What if I don’t have pecans? No panic. Use whatever nuts you have, or skip them altogether. The salad police won’t come for you, promise.
So there you go—my somewhat rambling, slightly distracted guide to Fresh Strawberry Chicken Salad. If you try it out, let me know how it goes! And if you have wild substitutions or tips, I’m all ears. Cooking’s kind of like life: sometimes messy, always better when you just roll with it.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed salad greens (such as spinach, arugula, and romaine)
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
- 1/4 small red onion, thinly sliced
- 1/3 cup balsamic vinaigrette dressing
Instructions
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1Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt and black pepper.
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2Grill chicken for 6-7 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest for 5 minutes, then slice thinly.
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3In a large salad bowl, combine mixed greens, sliced strawberries, feta cheese, toasted almonds, and red onion.
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4Top the salad with sliced grilled chicken.
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5Drizzle with balsamic vinaigrette dressing just before serving. Toss gently to combine and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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