Strawberry Chicken Salad

The summer I discovered strawberry chicken salad, I was living in an apartment with a balcony barely big enough for a makeshift grill and two folding chairs. My neighbor had handed me a carton of strawberries from the farmers market, and rather than eat them plain, I tossed them onto a bed of greens with leftover grilled chicken. That impulsive combination of sweet, savory, and tangy became my most repeated meal from June through September.

I once served this at a backyard gathering where a friend who claims to hate fruit in savory dishes went back for a third helping without saying a word. The only sound was forks against plates and the occasional compliment muffled by a full mouth. That silence was the highest praise I could ask for.

Ingredients

• 2 boneless, skinless chicken breasts: Bring them to room temperature before grilling so they cook evenly and stay juicy inside.
• 100 g goat cheese, crumbled: Chill the goat cheese before crumbling so you get distinct little clouds rather than a paste.
• 200 g fresh strawberries, hulled and sliced: Smell them before buying, if they have no fragrance they will not bring much to the salad.
• 120 g mixed salad greens: A blend of spinach and arugula gives you both tenderness and a slight peppery bite.
• 1 small red onion, thinly sliced: Soak the slices in ice water for ten minutes if you find raw onion too sharp.
• 1 avocado, sliced: Choose one that yields slightly when pressed but is not mushy.
• 50 g pecans, roughly chopped: A quick toast in a dry pan makes them exponentially more fragrant.
• 4 tbsp extra virgin olive oil: Use a decent one here since it is the base of your dressing and its flavor shines through.
• 2 tbsp balsamic vinegar: Aged balsamic will be sweeter and more mellow, but any decent vinegar works.
• 1 tsp Dijon mustard: This emulsifies the dressing so it clings to the greens instead of pooling at the bottom.
• 1 tsp honey: Just enough to round out the acidity without making anything taste sweet.
• Salt and black pepper, to taste: Season the chicken generously and adjust the dressing at the end.

Instructions

Fire up the grill:

Preheat your grill or grill pan over medium high heat and season the chicken breasts on both sides with salt and pepper while it heats.

Cook the chicken:

Grill for 5 to 7 minutes per side until the internal temperature reaches 165 degrees F, then let the meat rest for 5 minutes before slicing it thinly against the grain.

Whisk the vinaigrette:

In a small bowl combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper and whisk until the dressing looks creamy and unified rather than separated.

Build the salad:

Pile the mixed greens into a large bowl and scatter the sliced strawberries, red onion, avocado, and toasted pecans over the top, tossing gently so nothing gets bruised.

Finish and serve:

Arrange the sliced chicken and crumbled goat cheese over the salad and drizzle with the vinaigrette right before bringing it to the table so every bite stays fresh.

Pin It

There is something about the way ripe strawberry juice mingles with balsamic vinegar that turns a simple salad into something you think about days later. It became my go to for showing up at potlucks with almost no effort and all the credit.

Swaps and Substitutions

Grilled turkey cutlets or firm pressed tofu both work beautifully in place of chicken if you want to change direction. I have also made a version with grilled peaches instead of strawberries when August Stone Fruit took over the market stalls, and that rendition is equally worth trying.

What to Drink Alongside

A chilled glass of rose or a crisp Sauvignon Blanc is my first instinct with this salad, the acidity cutting through the richness of the avocado and goat cheese. On weeknights when wine feels like too much, sparkling water with a squeeze of lemon does the job just fine.

Storing Leftovers

Keep the dressed and undressed components separate if you anticipate leftovers, the dressed greens will not survive overnight in the refrigerator.

• Store sliced chicken in an airtight container for up to three days.
• Hull and slice strawberries the day you plan to eat them for the best texture.
• Always rewhisk the vinaigrette before using since it separates as it sits.

Pin It

This is the kind of recipe that reminds you how good eating can be when you let seasonal ingredients do most of the talking. Make it once and you will find yourself reaching for strawberries in the produce aisle with a very specific plan in mind.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, grill the chicken up to two days in advance and store it in an airtight container in the refrigerator. Slice it just before assembling the salad for the freshest presentation and texture.

→ What greens work best for this salad?

A mix of spinach, arugula, and lettuce provides great flavor and texture variety. Baby spinach adds earthiness, arugula brings a peppery kick, and lettuce offers a crisp, refreshing base.

→ How do I keep the avocado from browning?

Slice the avocado right before serving and toss it gently with a squeeze of lemon or lime juice. The citrus acid slows oxidation and adds a bright flavor that complements the balsamic vinaigrette.

→ Can I make the balsamic vinaigrette in advance?

Absolutely. The vinaigrette can be whisked together and stored in a jar in the refrigerator for up to one week. Just give it a good shake or whisk before drizzling over the salad.

→ What protein substitutions work well?

Grilled turkey breast, seared salmon, or firm tofu are excellent alternatives. For a vegetarian version, chickpeas or white beans add satisfying protein and pair beautifully with the strawberries and goat cheese.

→ How do I toast pecans for extra flavor?

Spread pecans in a single layer on a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and slightly darkened. Let them cool completely before adding to the salad.