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grilled chicken strawberry salad in a white bowl with a fork
How to Make...

Grilled Chicken Salad with Strawberries & Almond Butter Balsamic Dressing

A simple & healthy Grilled Chicken Strawberry Salad to ring in the end of summer that is both gluten-free and paleo friendly! With sweet strawberries, protein-packed grilled chicken, and superfood greens all tossed in my favorite Almond Butter Balsamic Dressing, you’ll want to make this summer salad recipe again and again!

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
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Ingredients

  • 1lb organic boneless, skinless chicken breast, fat trimmed and tenderized.
  • ¼ cup olive oil
  • 1 TBSP balsamic vinegar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 5oz fresh salad greens (pick your favorite)
  • About 16 large strawberries, hulled and sliced (or quartered)
  • 4oz feta, crumbled (or sub goat cheese)
  • ½ cup crushed walnuts (or sub pumpkin seeds)
  • 2 TBSP hemp hearts (optional)
  • Dried blueberries (optional)
  • The BEST Balsamic Almond Butter Dressing [ vegan, paleo, Whole30 option ]

Instructions

  1. 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.
  2. 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.
  3. To assemble the salad: Place salad greens in a bowl, sliced strawberries, and chicken. Add crumbled feta (about 2 TBSP per dish), crushed walnuts, and hemp hearts and dried blueberries (if using). Serve with my favorite almond butter balsamic dressing.

Recipes Notes:

Substitute the walnuts with your favorite nut or seed!

Omit the cheese for a vegan and dairy-free friendly recipe.

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