Strawberry Chicken Salad

A sunny afternoon filled with laughter and the tantalizing aroma of grilled chicken can only mean one thing: it’s time for a Strawberry Chicken Salad. This delightful combination of fresh strawberries, tender chicken, and creamy feta comes together in about 30 minutes, making it a perfect go-to for busy weeknights or a refreshing lunch. The blend of vibrant flavors and textures in this salad truly elevates it beyond the ordinary.

This recipe is perfect for anyone looking to impress guests at a summer gathering or simply wanting to enjoy a healthy meal at home. It’s great for meal prepping; you can make it ahead of time and store the dressing separately to keep the ingredients fresh until serving.

Why You’ll Love This Recipe

• The crispy spinach provides a fresh base that contrasts beautifully with the succulent chicken.
• The sweetness of strawberries perfectly balances the tanginess of feta cheese.
• Quick preparation makes this salad a go-to for last-minute meals.
• Homemade candied pecans add a delightful crunch that enhances every bite.

What You’ll Need

Gather the following ingredients for a delicious Strawberry Chicken Salad:

For the Salad

• 2 boneless skinless chicken breasts
• 4 cups baby spinach leaves
• 2 cups sliced strawberries, fresh
• 1 cup crumbled feta cheese, halal-certified
• 1 avocado, sliced
• 3 tablespoons chopped candied pecans, homemade

For the Dressing

• 1/2 cup Greek yogurt
• 1/2 cup canned whole balsamic vinegar
• 3 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper

For Searing

• 2 tablespoons olive oil

Use fresh strawberries for best taste.

Substitutions & Swaps

• Chicken: turkey or tofu for a vegetarian option
• Greek yogurt: sour cream or cottage cheese
• Feta: goat cheese or vegan cheese

How to Make It

Get ready to enjoy a fresh and flavorful salad in just a few simple steps.

Preheat the oven

Preheat oven to 350°F (180°C).

Prepare the chicken

Pat chicken breasts dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 4 minutes on each side.

Bake the chicken

Transfer the chicken to the oven and bake for 4-5 minutes until fully cooked, then let it rest for 5 minutes before slicing into thin strips.

Whisk the dressing

In a bowl, whisk together Greek yogurt, balsamic vinegar, and 1 tablespoon of maple syrup until smooth.

Prepare the pecans

In a separate pan, melt the remaining 2 tablespoons of olive oil along with 1 tablespoon of maple syrup, then toss with salted pecans until they are well coated.

Assemble the salad

Arrange baby spinach in a serving bowl. Top with sliced chicken, strawberries, crumbled feta cheese, and candied pecans.

Add the dressing and avocado

Drizzle the dressing over the salad and gently toss everything together. Add avocado slices just before serving to keep them fresh.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, ingredients won’t freeze well.
Reheat: not necessary — best served cold.

Tips for Best Results

• Ensure the chicken is fully cooked for the safest and best taste.
• Allow the chicken to rest before slicing to retain juices.
• Mix the dressing a few hours ahead for enhanced flavor.
• Use homemade candied pecans for the best crunch and flavor.

Serving Suggestions

• Pair with a light white wine for a refreshing summer meal.
• Serve at picnics or BBQs for a unique salad option.
• Enjoy as a hearty lunch with whole grain bread.