Balsamic Strawberry Chicken Salad

Balsamic Strawberry Chicken Salad

Looking for a fresh, healthy dish that comes together in no time?

This Balsamic Strawberry Chicken Salad is just what you need!

Packed with vibrant strawberries, creamy avocado, and crunchy walnuts, it’s topped with succulent chicken glazed in a tangy balsamic vinaigrette.

Perfect for those warm days when you want a light yet satisfying meal, this salad is gluten-free, dairy-free, and paleo-friendly—so it suits almost any dietary need!

Whip it up in just 20 minutes and enjoy a burst of flavor with every bite.

For Balsamic Strawberry Chicken Salad

• Chicken – Use boneless, skinless chicken breasts. You can also use thighs if you prefer dark meat.
• Balsamic Vinaigrette – A simple blend of olive oil, balsamic vinegar, maple syrup, garlic, salt, and pepper. This serves as both the dressing and the glaze for the chicken.
• Mixed Salad Greens – A blend of spinach, arugula, and red cos lettuce gives a nice variety of textures and flavors.
• Strawberries – Fresh, sliced strawberries add a sweet and juicy contrast to the savory ingredients.
• Red Onion – Thinly sliced red onion for a bit of sharpness and color.
• Avocado – Diced avocado adds creaminess and balances the tangy vinaigrette.
• Walnuts – Roughly chopped walnuts provide a crunchy texture and a nutty flavor that complements the other ingredients.

Balsamic Strawberry Chicken Salad

This refreshing strawberry chicken salad is topped with sliced red onions, diced avocado, and roughly chopped walnuts. The chicken is cooked in a simple balsamic vinaigrette, which also serves as the dressing for the salad. It’s a quick, healthy, and delicious option for the summer, plus it's gluten-free, dairy-free, and paleo-friendly

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Course: Salad

Cuisine: American

Keyword: Balsamic Strawberry Chicken Salad

Prep Time: 1 hour hour 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

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Ingredients

Balsamic Vinaigrette:

• 1/3 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1 small garlic clove, finely minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Salad:

• 2 boneless, skinless chicken breasts
• 6 cups mixed salad greens (spinach, arugula, and red cos lettuce)
• 2 cups sliced strawberries
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup walnuts, roughly chopped

 

Instructions

For the Balsamic Vinaigrette:

1. In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, minced garlic, salt, and pepper. Taste and adjust seasoning with additional salt and pepper if needed.

For the Chicken:

1. Cut each chicken breast in half lengthwise, creating four thinner fillets. Season both sides with salt and pepper.
2. Heat a large skillet over medium-high heat. Add 2 tablespoons of balsamic vinaigrette to the skillet.
3. Once the vinaigrette is hot, add the chicken fillets and cook for 5-6 minutes, or until browned. Flip the chicken and cook for an additional 3-4 minutes until the other side is browned and the chicken is cooked through. The vinaigrette will glaze the chicken. Stir occasionally to prevent burning.
4. Remove the chicken from the skillet, let it cool slightly, then cut into cubes. Set aside.

For the Salad:

1. In a large bowl, combine the salad greens, sliced strawberries, red onion, avocado, and walnuts.
2. Add the cooked chicken to the salad and toss gently to combine.
3. Drizzle the remaining balsamic vinaigrette over the salad and toss again to coat everything evenly.
4. Season with more black pepper if desired. Serve and enjoy!

 

Notes:

• You can use leftover grilled or roasted chicken for this salad instead of cooking it from scratch.
• Feel free to swap walnuts for other nuts or seeds like almonds, pecans, or sunflower seeds.
• If you eat dairy, feta or goat cheese would be great additions to this salad. Blue cheese or grated cheddar are also options!
• To keep the salad fresh for longer, store the vinaigrette and avocado separately and add them just before serving.

 

Nutrition

Calories: 377 kcal | Total Fat: 30g | Saturated Fat: 4g | Trans Fat: 0g | Unsaturated Fat: 24g | Cholesterol: 33mg | Sodium: 336mg | Carbohydrates: 15g | Fiber: 5g | Sugar: 8g
Protein: 21g

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1. Can I use pre-cooked chicken to save time?
Yes, using pre-cooked chicken, such as leftover grilled or rotisserie chicken, can significantly reduce preparation time. Simply chop or shred the chicken and proceed with assembling the salad.

2. How can I simplify the balsamic vinaigrette preparation?
To streamline making the vinaigrette, consider this tip from chef Giada De Laurentiis: reuse a jar that previously contained jam. Add the olive oil, balsamic vinegar, and a pinch of salt to the jar, shake well, and the dressing is ready to use. This method minimizes cleanup and utilizes ingredients you already have.

3. Are there any shortcuts for slicing strawberries and avocados?
Using a strawberry huller or a small knife can quickly remove stems from strawberries. For avocados, a sharp knife and spoon can efficiently halve, pit, and scoop the flesh. Additionally, some kitchen tools are designed to make these tasks even easier.

4. Can I prepare the salad ingredients in advance?
Yes, you can wash and chop the salad greens, slice the strawberries, and prepare the chicken ahead of time. Store each component separately in airtight containers in the refrigerator to maintain freshness. Assemble the salad just before serving.

5. How can I add variety to the salad without extra effort?
Incorporate pre-washed mixed greens or spinach from the grocery store to save on washing and drying time. Adding nuts like almonds or seeds can introduce new textures, and using different fruits like blueberries or peaches can offer seasonal variations.