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
Scale
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.
