If you're craving something fresh, light, and flavorful, this Strawberry Balsamic Chicken Salad has you covered. Tender chicken seared to perfection pairs beautifully with sweet strawberries, creamy goat cheese, and crunchy pecans. Tossed in a tangy homemade balsamic vinaigrette, this delicious salad is perfect for everything from casual lunches to elegant dinners.
Watch How to Make This Delicious Salad
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First - Marinate the Chicken
- This marinade is easy to make with ingredients you already have on hand.
- I combined all of the marinade ingredients in a jar with a lid. After securing the lid, I shook the jar to combine the ingredients.
- I placed the chicken breasts in a Ziploc bag and added the marinade. Then, I sealed the bag and refrigerated the chicken for at least 30 minutes or up to four hours.
That's it for the chicken prep.
Second - Prepare the Balsamic Vinaigrette
- The vinaigrette has ingredients similar to those in the marinade.
- I combined all of the vinaigrette ingredients in a jar with a lid. After securing the lid, I shook the jar to combine the ingredients.
That's it for the vinaigrette!
Salad Ingredients - Here's What You'll Need
Third - Make the Salad
- For the salad, I coated a grill pan with vegetable oil over medium-high heat. Then, I added the marinated chicken breasts and cooked them for four to five minutes per side. Once the chicken was done, I removed it from the pan, covered it with aluminum foil and let it sit for about five minutes while I assembled the salad.
- I started by adding a spring mix to a shallow bowl.
- I sliced the chicken breasts diagonally and placed them on the salad greens.
- Then, I scattered sliced strawberries, candied pecans, and goat cheese crumbles around the chicken.
I served the Strawberry Balsamic Chicken Salad with the balsamic vinaigrette, freshly baked breadsticks, and refreshing strawberry sparkling lemonade.
This Strawberry Balsamic Chicken Salad delivers bold flavors and elegant simplicity. It's endlessly adaptable, easy to prepare, and always a crowd-pleaser. Yum!
Frequently Asked Questions
Feta and blue cheese work well in place of goat cheese. Each adds a creamy, tangy contrast to the sweetness of the strawberries.
Mixed baby greens like I used are ideal, but arugula, spinach, or tender romaine hearts also work well. It depends on your preferences.
There are several great options for cooking the chicken. Skillet: Sear in a regular nonstick or stainless steel skillet with vegetable oil over medium-high heat. Air fryer: Cook at 375°F for 10-12 minutes, flipping halfway. Oven: Bake at 400°F for 18-22 minutes, depending on thickness. Use whichever method is easiest-just be sure the internal temperature reaches 165°F.
The salad components can be prepped ahead of time. However, to keep the greens crisp, it's best to wait to assemble and dress the salad until ready to serve. Also, it's best if the chicken is warm.
Recipe Tips and Tricks
- Sear the chicken for flavor. Allow it to cool for five to ten minutes before adding it to the salad.
- Use fresh, ripe strawberries for their natural sweetness and vibrant red color.
- Lightly toast the pecans for enhanced crunch and flavor. I like to add homemade candied pecans, but toasted pecans are also delicious on this salad.
- Chill the vinaigrette before serving for a nice contrast with the warm chicken and crisp greens.
Serving Suggestions and Variations
- For a light, satisfying meal, pair this salad with a sparkling strawberry lemonade or light white wine, and serve with crusty breadsticks or fresh rolls.
- With the warmer weather, enjoy outdoors or as part of a brunch or light dinner spread.
- For a vegetarian option, omit the chicken and add avocado or chickpeas.
- Make the salad nut-free by omitting the pecans. For crunch use sunflower seeds.
- Enjoy the versatility of this salad by substituting blueberries or raspberries for the strawberries, and/or using grilled shrimp in place of the chicken.
Other Delicious Salad Recipes
Salads are a perfect option for a light meal. Here are some of my favorites:
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Strawberry Balsamic Chicken Salad: A Fresh and Flavorful Anytime Favorite
Equipment
- Grill Pan (See Tip 1)
Ingredients
Chicken and Marinade
- 2 boneless, skinless chicken breasts, 6 ounces each (See Tip 2)
- 2 Tablespoons olive oil
- 1 Tablespoonn balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt (See Tip 3)
- ⅛ teaspoon black pepper
Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 1 garlic clove, minced
- ½ teaspoon fine sea salt (See Tip 3)
- ¼ teaspoon black pepper
- ⅓ cup olive oil
Strawberry Balsamic Chicken Salad
- 5 ounces mixed baby greens (See Tip 4)
- Sliced chicken breasts, from above
- ½ cup sliced fresh strawberries
- ¼ cup crumbled goat cheese
- ⅓ cup candied pecans (See Tip 5)
- Balsamic vinaigrette, from above
Instructions
Chicken and Marinade
- Add marinade ingredients to a jar with a lid. Secure the lid and shake to combine the ingredients.
- Place the chicken in a Ziploc bag; add the marinade. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours. Remove and lightly pat dry before cooking.
- Heat a grill pan or skillet over medium-high. Lightly oil with vegetable or avocado oil.
- Cook chicken for four to five minutes on the first side without moving. Turn the chicken and cook for another four to tive minutes, until the internal temperature reaches 165°F.
- Remove the chicken; allow to rest for five minutes. Slice diagonally.
Balsamic Vinaigrette
- Add the vinaigrette ingredients to a jar with a lid. Secure the lid; shake to combine the ingredients. Refrigerate until ready to use.
Strawberry Balsamic Chicken Salad
- Add the greens to individual bowls. Top with sliced chicken. Arrange sliced strawberries, candied pecans and goat cheese crumbles around the chicken.
- Drizzle with balsamic vinaigrette just before serving.
- Yield: 2 servings as an entrée or 4 servings as a side salad.
Video
Tips/Notes
- If you don't have a grill pan, you can cook the chicken in a nonstick skillet with vegetable oil, an air fryer, or an oven.
- I like to use small chicken breasts, but you could also use chicken tenders in this recipe.
- May also use regular table salt.
- You can substitute arugula, spinach, or romaine hearts for the mixed greens in this recipe.
- You can skip the candied pecans and use toasted pecan halves. Toast the pecans in a single layer at 350°F for 8 minutes.
Patsy Burkett says
Look so delicious l want to try it now while the strawberries are fresh can’t wait
Chula King says
It really is good! Hope you like it.
Chula