strawberry chicken salad

A mouthwatering salad with fresh strawberries, cranberries, goat cheese and almonds.  The strawberry balsamic dressing gives it the perfect flavor and is one amazing summer salad!

Strawberry Chicken Salad With Strawberry Balsamic Dressing

chicken (chopped)

romaine (chopped)

strawberries (chopped)

cranberries

red onion (sliced)

goat cheese (crumbled)

almonds (sliced)

strawberries

balsamic vinegar

olive oil

Dijon mustard

garlic (minced)

tsp salt

tsp pepper

Strawberry Chicken Salad with Strawberry Balsamic Dressing

In a food processor or blender, pulse the strawberries, balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper until smooth. Set aside.

In a large bowl toss the chicken, romaine, strawberries, dried cranberries, red onion, goat cheese, and sliced almonds. Toss with dressing or drizzle on top of served portions.

To make the strawberry balsamic dressing:

Easy and healthy salad recipe made with romaine lettuce, onions, avocados, strawberries, grilled chicken, and then tossed in a delicious mustard vinegarette.

Strawberry Chicken Salad

tbsp. Red Wine Vinegar

Dijon Mustard

tbsp. Maple Syrup

tbsp. Chopped Fresh Dill Weed

Garlic Powder

Kosher Salt

tsp. Ground Black Pepper

Olive Oil

Boneless Skinless Chicken Breast

Kosher salt and pepper (to taste)

Head Romaine (roughly chopped)

Red Onion (chopped

Avocado (halved, seeded, peeled and sliced)

Strawberries (quartered)

Shaved Parmesan Cheese

Tbsp Avocado Oil

Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use.

Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let it marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.

Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.

Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.

Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.

Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.

For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.

Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.

This colorful, healthy strawberry almond chicken salad has the works! Juicy berries, crunchy almonds, creamy avocado, and chicken sit atop a bed of spinach and field greens, all drizzled with homemade poppy seed dressing.

Summer Dinner Recipe: Fresh Strawberry Chicken Salad

(about 100 grams) spinach

(about 150 grams) sliced strawberries

(115 grams) blueberries

(135 grams) mandarin orange slices

avocado,

(22 grams) sliced almonds

chicken,

(80 grams) Greek yogurt

Tbsp (30 milliliters) apple cider vinegar

Tbsp (30 milliliters) extra virgin olive oil

Tbsp (42 grams) honey

salt

dry mustard (or 1 teaspoon dijon mustard)

poppy seeds

Toss everything together in a large bowl, except for the dressing, until combined.

Whisk all of the poppy seed dressing ingredients together. Pour desired amount of dressing on top, toss to coat, and serve immediately.

I remember this salad from several years ago! I made it again with your homemade dressing. It's delicious. Thank you for putting it back on the site!

Sally, this was incredible! All the flavours melded perfectly, so surprising! The dressing: I cut the vinegar and used Dijon  and the chicken was shredded shish taouk. I had 2 enormous helpings and some left for tomorrow. In this case, I'm lucky I live alone, but I know I'll make it again to share. Delicious! Thank you.  

Delicious! I am on a low sodium diet and this is a great addition to our meal rotation.

Fresh strawberries, pineapple, and tender chicken are served over romaine and topped with pistachios, goat cheese, and a simple homemade poppy seed dressing. This salad bursts with the juicy, sweet flavors of summer! It’s an easy 30-minute meal that you’re sure to love!

Strawberry Chicken Salad with Poppy Seed Dressing

extra virgin olive oil

apple cider vinegar

honey

orange juice

mayonnaise yogurt

dijon mustard

shallot,

Kosher salt

chicken breasts

romaine lettuce (about 8 cups), chopped

strawberries,

pineapple, peeled,

roasted, unsalted pistachios,

goat cheese

salt and pepper

poppy seed dressing

Prepare the dressing: 

Add all of the dressing ingredients to a jar with a tight-fitting lid. Shake until combined. The poppy seed dressing may separate as it sits. Just give it a quick shake to recombine.

Poppy Seed Dressing

Prepare the chicken

Place the chicken breast on a cutting board, flat side down. Put the palm of your non-cutting hand on the top of the breast, and using a very sharp knife, slowly cut horizontally through the breast. Cut from one side to the other, leaving the side of the breast opposite of where you started intact. Open it up flat and cut down the middle creating 2 separate chicken breasts. Brush the chicken with olive oil front and back. Sprinkle each side of the chicken with seasoning.

Cook the chicken

Heat a medium skillet over medium-high heat. Coat pan with cooking spray or brush with oil. Add chicken to the pan and cook 2 to 3 minutes on each side or until done. Remove chicken from pan and allow it to rest for 5 minutes. Cut across the grain of the chicken into slices.

Arrange the salad

Arrange the romaine lettuce, strawberries, pineapple, and avocado on a large platter or on individual serving plates. Top with sliced chicken, pistachios, and goat cheese. Give the salad a sprinkle of salt and pepper if you would like. Drizzle the poppy seed dressing over top, reserving any extra dressing for another use. Serve immediately.

The grilled chicken is so JUICY and moist thanks to a homemade pecan butter marinade!! Sweet strawberries and crunchy pecans add extra texture and FLAVOR!!

Strawberry Pecan Grilled Chicken Salad with Pecan Butter Vinaigrette

ounces Fisher Pecan Halves

olive oil,

kosher salt,

pecan butter

black pepper

chicken breast

lettuce (I used romaine; fresh spinach, baby kale, greens

Pecan

cheese

1/2 teaspoon black pepper,

To the canister of a large food processor...

To the canister of a large food processor (at least a 10 to 12-cup size) fitted with the S-blade, add the pecans, cover the canister, and turn to high power (Notes – I don’t recommend using a high-speed blender such as a VitaMix or Blendtec because I’ve burnt out motors. I have much better results in a food processor. If your food processor is smaller, you may need to do this in two batches).

Allow the pecans to break down and they’ll...

Allow the pecans to break down and they’ll go through various stages before turning into smooth pecan butter. As necessary stop and scrape down the sides of the bowl.

After allowing the pecans to process for about...

After allowing the pecans to process for about 5 minutes, my mixture was dry and that’s when I added 3 tablespoons olive oil. You may not need to add any, you may need to add more; add as necessary. Process another 3 minutes or until pecan butter is smooth.

Add salt to taste and process briefly to...

Add salt to taste and process briefly to incorporate.

Add all ingredients (you will have extra pecan butter,...

Add all ingredients (you will have extra pecan butter, which you should set aside) to a large ziptop bag, seal bag, squish contents around to distribute evenly, and place in the fridge to marinate for at least 1 hour (overnight is best).

Preheat grill or grill pan to medium-high heat...

Preheat grill or grill pan to medium-high heat and oil the grates very well.

Add the chicken, discard leftover marinade, and grill...

Add the chicken, discard leftover marinade, and grill chicken for about 5 minutes on the first side and 3 to 4 minutes on the second side, or until done and cooked through and chicken reaches an internal temp of 165F.

After chicken has cooked, remove it from grill...

After chicken has cooked, remove it from grill and set on a plate to rest.

To a large platter or serving bowl, add...

To a large platter or serving bowl, add all the ingredients, slice the chicken into bite-sized pieces or strips and add it to the salad; set salad aside while you make the vinaigrette.

To glass jar with a lid, add all...

To glass jar with a lid, add all ingredients, cover with the lid, and shake vigorously to combine. Taste, check for flavor balance, and add more salt, pepper, honey, etc. if necessary to taste.

Evenly drizzle vinaigrette over the salad, to taste,...

Evenly drizzle vinaigrette over the salad, to taste, and serve immediately. Salad is best fresh.

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Top Tags

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The most viewed strawberry chicken salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine