This is my favorite salad to make during spring and summer—it’s light, colorful, and bursting with flavor. It’s the kind of recipe that feels fancy but is super simple.

I love the juicy strawberries, tender chicken, creamy cheese, and crunchy nuts. With fresh greens and a tangy-sweet dressing, it’s a salad that makes you feel good and full at the same time.

Adding thinly sliced red onions and toasted pecans gives it a perfect crunch, and the result just tastes amazing! You’ll love it for sure, and for a perfect lunch, brunch, or light dinner, this salad truly shines.

For serving, I like to plate it on a big platter and let everyone help themselves, some fresh bread or iced tea on the side—this Strawberry Chicken Salad is super easy to make and always looks beautiful on the table.

What is Strawberry Chicken Salad?

Strawberry Chicken Salad is a fresh, fruity, and savory dish made with cooked chicken, sliced strawberries, mixed greens, cheese, and a light vinaigrette. It’s a lovely mix of textures and flavors—sweet, tangy, creamy, and crunchy. This salad brings together the best of seasonal ingredients in a balanced and satisfying way. It’s great on its own or as part of a bigger meal spread. You can enjoy it year-round, but it truly shines when strawberries are in season.

Perfect for

Perfect for warm-weather days when you want something refreshing and light. The strawberries and greens make it feel crisp and energizing, and it’s especially lovely for outdoor meals or garden lunches.

Perfect for casual gatherings, picnics, or potlucks. It travels well and is always a crowd-pleaser. Just bring the dressing in a separate container and mix before serving.

Perfect for meal prep if you keep the dressing separate. Store your greens and toppings in different compartments and toss everything together when ready to eat.

Perfect for when you want something quick but special. It looks elegant and tastes like something you’d get at a café or a cozy bistro. It’s perfect for guests or just treating yourself.

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil
• 6 cups mixed greens (spinach, arugula, or romaine)
• 1 cup fresh strawberries, sliced
• ¼ cup red onion, thinly sliced
• ¼ cup crumbled feta or goat cheese
• ¼ cup chopped pecans or walnuts (toasted for extra flavor)
• Optional: 1 avocado, sliced

For the dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper, to taste

Kitchen Equipment You’ll Need

• Sharp knife
• Cutting board
• Large mixing bowl
• Small bowl (for dressing)
• Whisk or fork (for mixing dressing)
• Skillet (if cooking chicken fresh)
• Salad tongs or a spoon for serving
• Measuring spoons for accuracy

How to make Strawberry Chicken Salad

Step 1:

Pat the chicken dry with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 5–6 minutes per side, or until the inside is no longer pink and the juices run clear. Let the chicken rest for 5 minutes before slicing thinly against the grain.

Step 2:

In a small bowl, whisk together the olive oil, balsamic vinegar or lemon juice, Dijon mustard, honey, salt, and pepper until smooth and well blended. Taste and adjust the seasoning as needed.

Step 3:

In a large salad bowl or on a platter, layer the mixed greens. Top with the sliced strawberries, red onion, crumbled cheese, and toasted nuts. If using avocado, add the slices now.

Step 4:

Place the sliced chicken on top of the salad. Drizzle with the prepared dressing just before serving, or serve the dressing on the side for guests to add as desired. Toss lightly if preferred.

Notes

• Use fresh, ripe strawberries for the sweetest flavor—they’re the star of the salad, so pick the best ones you can find.
• Grill or pan-sear the chicken for extra flavor and texture before slicing. Season it simply with salt, pepper, and garlic.
• Slice the onions very thin so they don’t overpower the other flavors. If they’re too strong, soak them briefly in water.
• Toast the nuts lightly for a deeper, more delicious crunch and nutty aroma.
• Let the chicken rest before slicing so it stays juicy and doesn’t dry out. Slice against the grain for tenderness.
• Whisk the dressing until smooth and taste it—add more honey or vinegar to adjust based on how sweet your strawberries are.
• Toss the salad gently to keep the greens fluffy and the strawberries from breaking or bruising.

Optional Ingredients

• Avocado – Adds creaminess and healthy fats. Cube or slice it just before serving.
• Blue cheese – For a bolder flavor alternative to feta or goat cheese. Crumble it finely.
• Cucumber – Adds cool crunch and freshness. Peel or leave the skin on depending on your texture preference.
• Basil or mint – A few leaves give a lovely herbal twist and brighten up the whole bowl.
• Quinoa – Turn it into a heartier salad by adding a scoop of cooked, cooled quinoa.
• Chia seeds – Sprinkle on top for crunch and added nutrients. They also absorb some dressing.

What to Pair with Strawberry Chicken Salad?

To make this salad more filling, pair it with crusty bread or a whole grain roll. The bread is perfect for soaking up any extra dressing and balances the sweetness of the berries.

For a lighter touch, serve it alongside a bowl of chilled soup like gazpacho or cucumber yogurt soup. It’s a refreshing combo that feels gourmet without a lot of work.

A sparkling drink, lemonade, or fruit-infused water makes a lovely pairing. These drinks bring out the natural sweetness in the strawberries and keep the meal light.

Is Strawberry Chicken Salad Healthy?

Yes, this salad is a naturally healthy option! It’s filled with lean protein from the chicken, antioxidants from the strawberries, and healthy fats from nuts and cheese. The homemade dressing is light and made with simple ingredients like olive oil and vinegar.

Plus, using fresh greens gives you a dose of fiber and vitamins. You can also reduce the cheese or nuts to lower calories while still keeping it flavorful. It’s a clean, nourishing choice that still feels indulgent and satisfying.

Variations and Substitutions

• No chicken? Use grilled shrimp, tofu, or even chickpeas for a vegetarian option. You’ll still get great protein and texture.
• No feta? Swap with goat cheese, blue cheese, or even shredded mozzarella for a different creamy element.
• Want more protein? Add hard-boiled eggs or cooked quinoa to the mix to turn it into a full meal bowl.
• No nuts? Try sunflower seeds or pumpkin seeds for crunch without tree nuts—they add a great texture too.
• Make it dairy-free? Skip the cheese and add avocado or hummus for creaminess without the dairy.
• Want it sweeter? Add a few slices of apple or a drizzle of balsamic glaze over the top.
• No strawberries? Use raspberries, blueberries, or sliced peaches instead—just make sure they’re ripe.
• Low-carb version? Leave out sweeteners in the dressing and skip the fruit or cheese for fewer carbs.

How to Store

Store leftovers in the fridge in an airtight container, without the dressing if possible. It’s best eaten the same day, but will stay fresh for up to 24 hours if kept cold and separate. The greens may wilt slightly over time, but the flavor will still be good.

If meal prepping, keep the chicken, dressing, and salad components in separate containers. Combine everything right before serving for the freshest taste and best texture. You can even prep individual portions in jars or containers for grab-and-go lunches during the week.

FAQ

Can I use store-bought rotisserie chicken?

Yes! Rotisserie chicken is a great time-saver and works perfectly in this salad. Just shred or slice it and let it cool before adding to the greens and other ingredients.

What kind of greens work best in this salad?

You can use any mix of leafy greens—baby spinach, arugula, romaine, or spring mix. A combination adds variety in texture and flavor, which complements the sweet strawberries and savory chicken.

Can I make Strawberry Chicken Salad ahead of time?

Yes, you can prep it ahead by slicing the strawberries and cooking the chicken, but store each part separately. Add the dressing just before serving to keep the greens from wilting.

How do I keep the strawberries from getting soggy?

Use firm, ripe strawberries and slice them right before assembling the salad. If prepping ahead, store the strawberries separately in a dry container lined with paper towels.

What’s the best way to toast the nuts?

Place chopped pecans or walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often. Toasting enhances their crunch and flavor without needing oil.

Is the salad good for weight loss?

Yes, it can be! It’s high in protein, full of fiber, and packed with nutrients. Just keep an eye on portion sizes of cheese, nuts, and dressing if you’re watching calories.

Can I make this salad dairy-free?

Absolutely. Skip the cheese or use a dairy-free cheese alternative. You can also add avocado for creaminess if you want to replace that cheesy texture.

Strawberry Chicken Salad

Recipe by Wasian CookeryCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Strawberry Chicken Salad is a fresh, colorful mix of tender chicken, sweet strawberries, crunchy nuts, and creamy cheese on a bed of greens. It’s light, flavorful, and perfect for spring or summer meals.

Ingredients

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1 tbsp olive oil

• 6 cups mixed greens (spinach, arugula, or romaine)

• 1 cup fresh strawberries, sliced

• ¼ cup red onion, thinly sliced

• ¼ cup crumbled feta or goat cheese

• ¼ cup chopped pecans or walnuts (toasted for extra flavor)

• Optional: 1 avocado, sliced

• For the dressing:

• 3 tbsp olive oil

• 1 tbsp balsamic vinegar or lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt and pepper, to taste

Directions

• Pat the chicken dry with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 5–6 minutes per side, or until the inside is no longer pink and the juices run clear. Let the chicken rest for 5 minutes before slicing thinly against the grain.
• In a small bowl, whisk together the olive oil, balsamic vinegar or lemon juice, Dijon mustard, honey, salt, and pepper until smooth and well blended. Taste and adjust the seasoning as needed.
• In a large salad bowl or on a platter, layer the mixed greens. Top with the sliced strawberries, red onion, crumbled cheese, and toasted nuts. If using avocado, add the slices now.
• Place the sliced chicken on top of the salad. Drizzle with the prepared dressing just before serving, or serve the dressing on the side for guests to add as desired. Toss lightly if preferred.