This Strawberry Balsamic Chicken Salad is something I make a lot, especially when strawberries are really good and ripe.
It’s like a party of flavors in your mouth – sweet, savory, and a little bit tangy. It’s all mixed together in one colorful and pretty dish.
It’s great for a quick lunch, to bring to a party, or even for a fast dinner during the week.
Recipe Overview
This salad is full of amazing flavors! Imagine juicy grilled chicken, sweet strawberries, creamy goat cheese, crunchy pecans, and a yummy homemade balsamic dressing.
It’s surprisingly easy to make, but it looks and tastes like you spent a lot of time on it.
This chicken salad is great by itself, on top of some lettuce or spinach.
You can also have it as a side dish with grilled fish or other meats.
It’s also perfect to take on a picnic or to work for lunch.
Ingredients for Strawberry Balsamic Chicken Salad
- For the Chicken:
- 1.5 pounds of chicken breasts (without bones or skin)
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- For the Balsamic Vinaigrette (Dressing):
- 1/4 cup of balsamic vinegar
- 1/2 cup of olive oil
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- For the Salad:
- 5 ounces of mixed greens (or spinach)
- 1 pound of fresh strawberries, with the green tops cut off and sliced
- 1/2 cup of crumbled goat cheese
- 1/2 cup of chopped pecans
- 1/4 cup of thinly sliced red onion (if you want)
Ingredient Notes & Swaps:
You can use chicken thighs instead of breasts if you like.
If you don’t have pecans, you can use walnuts or sliced almonds. You can also use feta cheese instead of goat cheese.
For the dressing, you can add more or less honey depending on how sweet you like it. If you want it a little spicy, add a tiny bit of red pepper flakes.
Step-by-Step Instructions
- Get the Chicken Ready: First, turn your grill (or grill pan) on to medium-high heat. While it’s getting hot, pat the chicken breasts dry with paper towels. This will help them get a nice crispy outside.
- Season the Chicken: In a small bowl, mix the olive oil, salt, pepper, and garlic powder. Rub this mix all over the chicken breasts, making sure they’re covered evenly.
- Grill the Chicken: Put the chicken on the hot grill and cook for about 6-8 minutes on each side. It’s done when the inside temperature is 165°F. Use a meat thermometer to check! The chicken should look nicely browned and a little bit charred.
- Let the Chicken Rest: When the chicken is cooked, take it off the grill and put it on a cutting board for at least 5 minutes. This makes the chicken juicier and tastier. After it rests, slice or chop the chicken into small pieces.
- Make the Dressing: While the chicken is resting, mix the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl or jar. Whisk it all together until it looks creamy and not separated.
- Put the Salad Together: In a big bowl, mix the lettuce, sliced strawberries, crumbled goat cheese, chopped pecans, and red onion (if you’re using it).
- Add Chicken and Dressing: Add the sliced or chopped grilled chicken to the salad. Pour some of the balsamic dressing over the salad, starting with about half of it. Mix it gently, and add more dressing if you need it. Taste it and add more salt or pepper if you want.
Variations & Tips
- Add More Veggies: You can add other vegetables, like sliced cucumbers, bell peppers, or avocado.
- Make it a Wrap: You can use this salad as a filling for wraps or sandwiches.
- Make-Ahead: You can grill the chicken and make the dressing a day or two before. Keep them in the fridge in separate containers. Put the salad together right before you eat it.
- Storage: Leftover salad can be kept in a sealed container in the fridge for up to 3 days. But, the lettuce might get a little soggy, so it’s best to eat it fresh.
- Reheating: This salad is best when it’s cold or at room temperature. If you want the chicken to be warm, you can heat it up gently in a pan or microwave before adding it to the salad.
- Serve it up: This salad is yummy of crsuty bread or corn.
Key Details for Strawberry Balsamic Chicken Salad
- Prep time: 20 minutes (how long it takes to get everything ready)
- Cook time: 15 minutes (how long it takes to cook the chicken)
- Total time: 35 minutes
- Servings: 4-6 people
- Equipment you’ll need: Grill (or grill pan), bowls, whisk, cutting board, knife
FAQ
Can I use chicken that’s already cooked?
Yes! Using rotisserie chicken or leftover grilled chicken saves time. Just shred it or chop it up and add it to the salad.
How long will the dressing stay good?
You can keep the balsamic dressing in a sealed container in the fridge for up to a week. Just shake it or whisk it before you use it.
Can I make this salad without meat?
Yes! Just leave out the chicken. You could add some grilled halloumi cheese or chickpeas for protein.
Is this salad gluten-free?
Yes, this salad doesn’t have any gluten, as long as all your ingredients are gluten-free. Make sure your Dijon mustard is gluten-free.
Can I use a different kind of cheese?
Of course! Feta, blue cheese, or even shaved Parmesan cheese would taste great instead of goat cheese.
What if I do not have any fresh strawberries?
If you can not find any fresh ones, your next option should be frozen. Make sure to unfreeze and pat them dry before mixing them with the salad.
Strawberry Balsamic Chicken Salad
Ingredients
- 1.5 pounds chicken breasts boneless, skinless
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces mixed greens or spinach
- 1 pound fresh strawberries sliced
- 1/2 cup crumbled goat cheese
- 1/2 cup chopped pecans
- 1/4 cup thinly sliced red onion optional
Instructions
- Turn your grill (or grill pan) on to medium-high heat.
- Pat the chicken breasts dry with paper towels.
- In a small bowl, mix olive oil, salt, pepper, and garlic powder.
- Rub the oil mixture all over the chicken breasts.
- Grill chicken for 6-8 minutes per side until internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes, then slice or chop.
- Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper for the dressing.
- In a large bowl, combine mixed greens, strawberries, goat cheese, pecans, and red onion (if using).
- Add grilled chicken to the salad.
- Pour balsamic dressing over the salad, toss gently, and season to taste.
