This healthy Strawberry Chicken Salad is packed with sweet strawberries, grilled chicken, and superfood greens all tossed in my favorite almond butter balsamic dressing. Trust me when I say, you are going to want to make this summer salad recipe all season long! Vegetarian friendly and dairy free with a simple swap.
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If you love strawberries as much as we do, be sure to make Strawberry Banana Muffins, Strawberry Overnight Oats, and Gluten Free Strawberry Crisp.
Why You’ll Love This
- A flavor explosion thanks to sweet, salty, tangy, and creamy.
- Easy salad for meal prep, weeknight dinner, or brunch with the gals.
- Transform it into a power bowl for a hearty salad!
- Celebrate summer with color, flavor, and pizzazz!
Recipe Ingredients
This strawberry chicken salad recipe is a mix of cooked chicken and fresh ingredients. The ingredients have been broken down into the grilled chicken and the green salad. Here’s a bit more detail about what we need for each:
Grilled Chicken:
- olive oil – go for olive oil or neutral avocado oil.
- balsamic vinegar – for tangy sweetness that adds a ton of flavor (it does double duty in the sweet balsamic dressing, too).
- seasonings – keep it simple with salt and black pepper.
- organic boneless, skinless chicken breasts – I’ve found organic chicken has the best flavor and texture, but you can use regular chicken breasts if that is what is available at the grocery store.
Strawberry Salad:
- salad greens – mix your favorite blend of leafy greens like spring mix, romaine lettuce, green leaf lettuce, baby arugula, or spinach.
- fresh strawberries – make sure they’re ripe, but not too ripe. Tip on hulling below! Or, try it with different varieties of fresh fruit like raspberries, blackberries, or blueberries.
- crumbled feta cheese – I love the tangy feta cheese paired with sweet berries. Feel free to go for creamy goat cheese, blue cheese, or fresh mozzarella cheese.
- walnuts – I went with crushed walnuts but sliced almonds or pecans will work too.
- hemp hearts (optional) – hemp hearts add a sprinkle of healthy fats and an extra dose of plant protein. If you want even more seeds, add pumpkin seeds, sunflower seeds, or poppy seeds.
- dried blueberries (optional) – for a sweet, chewy addition. You can also swap them out for dried cranberries or dried cherries instead.
- balsamic almond butter dressing – this is one of my favorite dressings to make since I always have all the ingredients on hand. It’s a simple mix of balsamic vinegar, extra virgin olive oil, maple syrup, almond butter, Dijon mustard, salt, and water. Other dressings that would complement the fruity chicken salad include white balsamic vinaigrette or Greek Yogurt Dressing.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Hull Strawberries
Hulling strawberries is super quick and easy! You can use a strawberry huller, a metal straw, or a knife.
To use a knife, angle a small sharp knife and cut around the green leafy top of the strawberry, making sure to get into the pale flesh underneath.
The hull should pull right out! Simply discard the hull and slice or quarter the strawberries.
How to Make
This salad is kind of like a take on a strawberry balsamic salad, if you will, thanks to my favorite balsamic almond butter dressing. It’s great to make for a weeknight dinner or a casual lunch or brunch with friends. You don’t need much and it’s easy to throw together. Here’s how I like to do it:
Marinate Chicken
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Place chicken breast in a shallow bowl, pour over the dressing mixture, cover, and marinate for 20-30 minutes in the fridge.
While chicken is marinating, prepare the strawberries and make the almond butter dressing, linked!
Grill Chicken
Preheat a grill pan, cast iron skillet, or outdoor grill over medium-high heat.
Add the marinated chicken to the grill and cook on one side for about 5-6 minutes, then flip and cook for another 4-5 minutes. Continue cooking chicken until golden brown and the internal temperature has reached 165ºF.
Remove and rest chicken for 5 minutes. Then, slice chicken breast into ¼” strips.
TIP: Check out this post for chicken temperature for more how to accurately check the internal temperature of cooked chicken.
Assemble Salad
In a large bowl, add salad greens, sliced strawberries, sliced chicken, feta cheese, walnuts, hemp hearts and dried blueberries (if using). Toss with the best almond butter dressing and enjoy!
Serving Suggestions
When these bright sweet strawberries are at their peak, I find it best to enjoy them freshly sliced over a bed of greens. Give me a salad with strawberries and I am immediately happy. Some of my favorite ways to serve this strawberry summer salad is:
- Weeknight Dinner: Whip this colorful salad together to enjoy any night of the week. If you want to make it a little more filling for the whole family, toss in some quinoa, rice, or farro.
- Light Lunch: Enjoy it as a fresh and healthy lunch to power you through the afternoon.
- Outdoor Party: Whether for brunch, picnics, BBQs, or potlucks, bring this salad to any gathering with friends during the summer months. It’s a sure crowd pleaser! If you are serving at an outdoor party, pack it in a salad bowl in a cooler with ice packs, especially for the chicken and cheese.
How to Store
For the best results, I would recommend storing all the components of this healthy chicken salad recipe in separate containers. In other words, prep all the ingredients when you cook the chicken and assemble the salad when you are ready to serve!
The chicken and salad ingredients will keep best in separate airtight containers in the fridge for up to 3 days.
Recipe FAQs
How do I prepare the chicken for the salad?
Marinate the chicken in the balsamic vinaigrette marinade, then grill or pan-sear in a large skillet on the stove top, about 5-6 minutes per side depending on thickness. Allow the chicken to rest for 5 minutes before slicing or cutting into bite-size pieces.
Can I use leftover rotisserie chicken?
Yes, leftover chicken or store-bought rotisserie chicken are great options if you are short on time. Simply shred or chop the chicken and add it to the salad.
Is this salad suitable for meal prep?
Yes, just make sure to store the chicken, greens, strawberries, nuts, cheese, and dressing in individual containers. When ready to enjoy, assemble the salad and toss with the dressing.
Can I make this salad vegetarian or vegan?
For a vegetarian version, omit the chicken or replace it with a plant-based protein like chickpeas. For a vegan option, omit the chicken and cheese and toss in some creamy avocado. You can also find vegan feta at most grocery stores.
More Strawberry Salad Recipes You’ll Love:
If you make this Strawberry Chicken Salad recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Strawberry Chicken Salad
Ingredients
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon fine sea salt
- ¼ tsp black pepper
- 1 pound organic boneless, skinless chicken breasts, fat trimmed and tenderized
Salad:
- 5 ounces fresh salad greens
- 1 pound large strawberries, hulled and sliced
- 4 ounces feta, crumbled
- ½ cup crushed walnuts
- 1/2 cup dried blueberries, optional
- 2 tablespoons hemp hearts, optional
- The BEST Balsamic Almond Butter Dressing, recipe linked
Instructions
- Marinate chicken: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Place chicken breast in shallow bowl or dish; pour dressing mixture over, cover and transfer to the fridge for 20-30 minutes to marinate.
- Grill: Place oiled grill pan or cast-iron skillet on stovetop and heat to medium. (Or use an outdoor grill.) Add marinated chicken, cooking on one side about 4-5 minutes, before flipping and cooking for another 4-5 minutes. Continue cooking chicken until internal temperature has reached 165ºF. Remove chicken from pan and place on a tray to rest for 5 minutes. Slice chicken breast into about ¼” strips.
- To assemble the salad: Place salad greens in a bowl, sliced strawberries, and chicken. Add crumbled feta (about 2 TBSP per dish), crushed walnuts, hemp hearts and dried blueberries (if using). Serve with my favorite almond butter balsamic dressing.
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