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Strawberry Chicken Salad on a wooden plate.

Strawberry Chicken Salad with Basil Balsamic Vinaigrette

Garnish With Lemon
This strawberry chicken salad tastes like summer on a plate. The quick and easy vinaigrette doubles as a chicken marinade for fresh, delicious flavor in every bite.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4
Calories 694 kcal

Equipment

Ingredients
  

Vinaigrette:

  • ½ cup fresh basil leaves
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ½ tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Salad:

  • 4 (6-ounce) boneless, skinless chicken breasts
  • 6 cups mixed greens (about 7.5 ounces)
  • ⅓ cup candied pecans
  • ¼ small red onion, thinly sliced
  • 1 avocado, pitted and chopped
  • ½ pound strawberries, hulled and sliced
  • 4 ounces crumbled feta cheese

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Instructions
 

To make the vinaigrette:

  • Add all vinaigrette ingredients to the jar of a blender. Process until smooth and emulsified. Taste and season with additional salt and pepper if needed.
    ½ cup fresh basil leaves, ½ cup extra virgin olive oil, ¼ cup balsamic vinegar, ½ tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper

To marinate the chicken:

  • Place the chicken in a ziploc bag. Add ¼ cup of the salad dressing, seal the bag and shake to coat. Refrigerate for at least 30 minutes or up to 8 hours.
    4 (6-ounce) boneless, skinless chicken breasts

To grill the chicken:

  • Heat the grill to 450°F. Lightly grease the grill racks. Remove chicken from the marinade, shaking off any excess marinade. Grill for 5 minutes per side or until the chicken temperature registers 165°F on a thermometer. Remove the chicken from the grill and allow to rest for at least 5 minutes.

To assemble the salad:

  • Place greens in a large bowl. Drizzle half of dressing over the greens and toss to coat. Layer greens on a serving platter. Top with chicken, nuts, onion, avocado, strawberries and feta. Drizzle with another two tablespoons of dressing and serve remaining dressing on the side. Serve immediately.
    6 cups mixed greens, ⅓ cup candied pecans, ¼ small red onion, thinly sliced, 1 avocado, pitted and chopped, ½ pound strawberries, hulled and sliced, 4 ounces crumbled feta cheese

Notes

Make ahead:
  • You can grill the chicken up to two days in advance. Allow to cool completely before chopping and storing in the refrigerator. 
  • You can make the vinaigrette up to four days in advance. Store covered in the refrigerator. Any leftover vinaigrette will last about two weeks in the fridge. 
Substitutions:
  • Short on time? Use a bottled balsamic salad dressing and rotisserie chicken meat. 
  • The chicken can also be baked or cooked on the stovetop if you don't want to grill. Or use boneless skinless chicken thighs instead of chicken breasts. 
  • Use blackberries instead of strawberries.
  • Swap walnuts for the pecans. 
  • Try goat cheese instead of feta cheese. 

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Nutrition

Serving: 4gCalories: 694kcalCarbohydrates: 22gProtein: 43gFat: 49gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 29gTrans Fat: 0.02gCholesterol: 134mgSodium: 886mgPotassium: 1126mgFiber: 5gSugar: 11gVitamin A: 1092IUVitamin C: 56mgCalcium: 192mgIron: 2mg

Nutrition info not guaranteed to be accurate.

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