If you’re looking for a fresh, vibrant meal that feels like a sunny summer picnic on a plate, this Strawberry Chicken Salad with Balsamic Vinaigrette Recipe is exactly what you need. It’s a delightful combination of juicy grilled chicken, sweet strawberries, and crunchy pecans all tossed in a luscious, tangy balsamic vinaigrette that perfectly balances sweet and savory. This salad not only boasts gorgeous colors that will brighten your table but also offers a wonderful mix of textures and flavors that will keep you coming back for more. Whether it’s a light lunch or a stunning dinner, this Strawberry Chicken Salad with Balsamic Vinaigrette Recipe is a total winner that’s as delicious as it is beautiful.
Ingredients You’ll Need
This recipe keeps things wonderfully simple yet packed with essential ingredients that bring incredible flavor, texture, and freshness. Each element plays a key role—from the tender grilled chicken that adds protein, to the crisp romaine and juicy strawberries that add crunch and sweetness, topped off with a homemade balsamic vinaigrette that ties everything together.
- 1 pound boneless skinless chicken breast: The perfect lean protein base that grills up juicy and flavorful.
- 1 teaspoon kosher salt & ½ teaspoon black pepper: For seasoning the chicken, enhancing natural flavors.
- 2 teaspoons olive oil: For grilling the chicken and making the dressing, adding richness and smooth texture.
- 1 cup sliced strawberries: Adds a burst of sweetness and vibrant color.
- ¼ cup balsamic vinegar: The star of the vinaigrette, adding a tangy depth.
- 2 tablespoons water: Balances the dressing consistency perfectly.
- 1 tablespoon minced shallot: Adds a subtle oniony zing to the vinaigrette.
- 1 teaspoon Dijon mustard: For that slight bite and emulsification in the dressing.
- 1 teaspoon honey: Sweetens the dressing naturally, complementing the strawberries.
- ½ teaspoon kosher salt & ½ teaspoon black pepper: To season the vinaigrette evenly.
- ½ cup olive oil: Slowly incorporated into the vinaigrette for a velvety finish.
- 8 cups romaine hearts (sliced ¾” thick): Crisp and refreshing greens serve as the perfect salad base.
- 1 cup English cucumber (½” diced): Adds extra crunch and coolness.
- 1 medium avocado (¼” thick slices): Creamy texture that elevates every bite.
- ⅓ cup feta cheese crumbles: Tangy and salty, providing great contrast.
- ⅓ cup pecans: Nutty crunch that enhances the overall texture.
- ¼ cup sliced red onion (⅛” thick slices): Adds sharpness and a pop of color.
How to Make Strawberry Chicken Salad with Balsamic Vinaigrette Recipe
Step 1: Season the Chicken
Begin by evenly seasoning both sides of your chicken breasts with kosher salt and black pepper. Drizzle about half a teaspoon of olive oil on each side, rubbing it in gently to coat the chicken. This simple step is key because it ensures your chicken will be juicy, flavorful, and have a beautiful golden crust when grilled.
Step 2: Grill the Chicken
Preheat your grill or grill pan to medium-high heat and lightly oil the grates. Place the chicken on the grill and cover if you’re using a barbecue. Cook it for roughly 5 to 7 minutes per side until the internal temperature reaches 160 to 165 degrees Fahrenheit. This will give you perfectly cooked chicken that stays tender and moist, ready to be the star protein in your salad.
Step 3: Slice the Chicken
Once grilled, let the chicken rest for 10 minutes before slicing. This resting period allows the juices to redistribute, making each bite succulent. Slice the chicken against the grain into ¼-inch thick pieces for the best texture and presentation. Set aside as you prepare the rest of the salad.
Step 4: Make the Balsamic Vinaigrette
The dressing is a showstopper! In a blender, combine sliced strawberries, balsamic vinegar, water, minced shallots, Dijon mustard, honey, salt, and pepper. Blend on high until smooth, about 10 seconds. Then, with the blender running on medium-low, slowly drizzle in olive oil to emulsify and thicken the dressing. Taste and adjust seasoning with salt, pepper, or a little extra honey if you like it sweeter.
Step 5: Assemble the Salad
In a large serving bowl, toss together the romaine, diced cucumber, strawberries, avocado slices, feta, pecans, and red onion. This mixture delivers a stunning array of colors, textures, and flavors—fresh, creamy, crunchy, and tangy all at once.
Step 6: To Serve the Strawberry Chicken Salad with Balsamic Vinaigrette Recipe
Arrange the sliced grilled chicken on top of the salad and drizzle with the freshly made vinaigrette. Alternatively, serve the dressing on the side for guests to add as much as they like. This makes the salad feel even more inviting and customizable.
How to Serve Strawberry Chicken Salad with Balsamic Vinaigrette Recipe
Garnishes
To elevate your salad visually and flavor-wise, sprinkle extra pecans or feta on top just before serving. Fresh basil leaves or a handful of microgreens make beautiful, fragrant garnish options that enhance the fresh vibe of the dish.
Side Dishes
Pair this salad with a light side like crusty artisan bread or garlic herb rolls. Coleslaw or a chilled potato salad complement it nicely for a picnic-style spread, while a crisp white wine or sparkling water with lemon pairs perfectly for refreshment.
Creative Ways to Present
For an elegant touch, serve the salad in individual clear glass bowls or mason jars to show off the vibrant layers. You could also arrange everything on a large platter for a family-style feast that encourages everyone to dig in and share the freshness.
Make Ahead and Storage
Storing Leftovers
If you have any leftover salad, store the components separately if possible to maintain freshness—keep the greens and dressing separate from the chicken and toppings. Use airtight containers and refrigerate the salad parts for up to 2 days for the best texture and flavor.
Freezing
This salad is best enjoyed fresh, so freezing isn’t recommended for the assembled dish. However, you can freeze the grilled chicken breasts if you want to prep ahead. Just thaw and slice when ready to assemble the salad.
Reheating
Reheat the grilled chicken gently in a skillet over medium heat or in the microwave until warm but not drying it out. Add it to fresh salad components just before serving to keep everything vibrant and delicious.
FAQs
Can I use frozen strawberries for the vinaigrette?
Fresh strawberries are best for this Strawberry Chicken Salad with Balsamic Vinaigrette Recipe because they provide a bright, juicy flavor. If using frozen, thaw and drain them well to avoid watering down the dressing.
What can I substitute for feta cheese?
If you’re not a fan of feta, try goat cheese or shaved Parmesan. Both provide a tangy, salty element that complements the salad beautifully.
Can this salad be made vegetarian?
Absolutely! Simply omit the chicken and add extra pecans or a plant-based protein like grilled tofu or chickpeas to keep it hearty and satisfying.
How long does the vinaigrette keep?
You can store the balsamic vinaigrette in an airtight container in the fridge for up to 5 days. Shake or whisk it well before using, as the ingredients may separate over time.
Is this salad gluten-free?
Yes, this Strawberry Chicken Salad with Balsamic Vinaigrette Recipe is naturally gluten-free as long as you use gluten-free mustard and vinegar brands, making it perfect for many dietary needs.
Final Thoughts
This Strawberry Chicken Salad with Balsamic Vinaigrette Recipe is truly a gem worth making again and again. It’s a dish that excites your taste buds and brightens any meal with its fresh ingredients and delicious dressing. Whether for a casual lunch or a special occasion, it’s bound to become one of your favorites too. So grab those strawberries and get ready to indulge in a salad that’s as joyful to eat as it is to look at. You won’t regret it!
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Description
A fresh and flavorful Strawberry Chicken Salad featuring grilled chicken breast, ripe strawberries, crisp romaine, creamy avocado, and a tangy balsamic strawberry dressing, perfect for a light and healthy meal.
Ingredients
Chicken
- 1 pound boneless skinless chicken breast (O Organics® brand)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons olive oil
Dressing
- 1 cup sliced strawberries
- ¼ cup balsamic vinegar
- 2 tablespoons water
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup olive oil
Salad
- 8 cups romaine hearts (sliced ¾” thick) (O Organics® brand)
- 1 cup English cucumber (½” diced)
- 1 cup sliced strawberries
- 1 medium avocado (¼” thick slices)
- ⅓ cup feta cheese crumbles (Primo Taglio® brand)
- ⅓ cup pecans
- ¼ cup sliced red onion (⅛” thick slices)
Instructions
- Season the Chicken – Evenly season both sides of each chicken breast with 1 teaspoon kosher salt and ½ teaspoon black pepper. Drizzle 2 teaspoons olive oil evenly over the chicken, rubbing it onto the surface to coat thoroughly.
- Grill the Chicken – Preheat your grill or grill pan over medium-high heat and oil the grill grates to prevent sticking. Place the chicken breasts on the grill and close the lid if using a barbecue. Cook for about 5 to 7 minutes per side, until the internal temperature reaches between 160 to 165ºF (71 to 74ºC), ensuring the chicken is thoroughly cooked.
- Slice the Chicken – Remove the chicken from the grill and let it rest for 10 minutes to allow the juices to redistribute. Then, cut the chicken into ¼-inch thick slices against the grain and set aside.
- Make the Dressing – In a blender, combine 1 cup sliced strawberries, ¼ cup balsamic vinegar, 2 tablespoons water, 1 tablespoon minced shallot, 1 teaspoon Dijon mustard, 1 teaspoon honey, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Blend on high speed for about 10 seconds until smooth. With the blender running on medium-low speed, slowly drizzle in ½ cup olive oil in a thin stream until the dressing thickens. Adjust the seasoning with additional salt, pepper, or honey to taste.
- Assemble the Salad – In a large serving bowl, add 8 cups sliced romaine hearts, 1 cup diced English cucumber, 1 cup sliced strawberries, ¼-inch thick slices of one medium avocado, ⅓ cup feta cheese crumbles, ⅓ cup pecans, and ¼ cup thinly sliced red onion. Top the salad with the grilled chicken slices.
- To Serve – Drizzle the prepared balsamic strawberry dressing over the salad or serve it on the side for individual preference. Toss slightly before eating to coat all ingredients evenly.
Notes
- Resting the chicken after grilling is important to keep it juicy.
- Adjust the sweetness of the dressing by adding more honey if desired.
- To avoid sogginess, add avocado slices just before serving.
- For a nut-free version, omit pecans or replace with seeds like sunflower or pumpkin.
- The dressing can be made ahead and stored refrigerated for up to 2 days.
