Enjoy ripe summer berries in this Grilled Chicken and Strawberry Salad. Juicy grilled chicken, tangy feta cheese and ripe strawberries are topped with a delicious homemade vinaigrette making this the perfect summer salad.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
No spam ever. Just cozy, delicious recipes.
Jump to:
Why You'll Love this Recipe
- Easy to make. Start to finish this recipe takes less than 25 minutes!
- Great for parties. This hearty salad is simple and can be multiplied to feed a crowd at a summer party. Serve this alongside my Steak Caesar Salad to give your guests options!
- Perfect for the summer months. Adding strawberries to a salad adds a juicy sweet burst of flavor. This is a perfect salad for a warm summer night!
Ingredients
- Grilled chicken. This recipe calls for thin-sliced chicken breasts but you can use regular chicken breasts or boneless chicken thighs. Keep in mind the cooking time will be longer.
- Strawberries. It's peak strawberry season in summer so it's a great time to use your local pickings.
- Champagne vinaigrette. A combination of mustard, garlic, olive oil, shallots, champagne vinegar and salt & pepper.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Switch up the vinegar. White wine vinegar and balsamic vinegar are staples in most houses and both work great to replace champagne vinegar.
- Use baby spinach. Berries and spinach are a magical combination. Add some spinach in place of the arugula or mixed greens or in addition to.
- Add some crunch. Pumpkin seeds, sunflower seeds, or crunchy almonds are all great toppings for salads.
- Use creamy goat cheese or blue cheese instead of feta.
Instructions
Step 1: Combine olive oil, champagne vinegar, garlic, dijon mustard, diced shallot, salt & pepper and whisk together.
Step 2: Add chicken to a bowl, and pour half of the dressing mixture over the chicken for at least 30 minutes if not overnight.
Step 3: Grill the chicken at 400 degrees F for about 5-6 minutes on each side. The internal temperature should be 165 degrees F. Allow the chicken to cool to the touch and slice.
Step 4: Add mixed greens and arugula to a large bowl or platter. Top with sliced strawberries, diced avocado, grilled chicken, and crumbled feta cheese. Add dressing mixture on top or in a salad dressing cruet to the side.
Sarah's Top Tips
- Marinate chicken ahead of time. You can also cook it ahead of time and store it in the fridge until you are ready to assemble the salad.
- Make the dressing for this strawberry salad ahead of time. You can use this on a variety of salads and store it in the fridge.
- Use fresh strawberries. In Spring and summer there is no shortage of sweet juicy strawberries, take advantage!
- Add dressing to each individual serving to keep the salad crisp and fresh.
Serving Suggestions
This strawberry chicken salad recipe will pair well with light and fresh cocktails such as watermelon margaritas and main dishes such as lemon pepper chicken thighs.
Storage
Vinegar-based salad dressings will last 3-4 weeks in the fridge due to the high acidity. Store leftover salad undressed in the fridge for 2-3 days. Add the dressing right before serving.
Try these other salad recipes
- Potato and Green Bean Salad25 Minutes
- Spinach and Arugula Salad5 Minutes
- White Balsamic Vinaigrette5 Minutes
- Panzanella Toscana15 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
Tap stars to rate!
Grilled Chicken and Strawberry Salad
See the full post for extra tips and photos
Ingredients
- 1 pound thin sliced chicken breasts
- 8 ounces arugula
- 8 ounces mixed greens
- 1 pint of strawberries, sliced
- 1 large avocado, diced
- ½ cup crumbled feta cheese
Dressing and Marinade
- ½ cup extra virgin olive oil
- ⅓ cup champagne vinegar
- 3 garlic cloves, minced
- 1 tablespoon dijon mustard
- 1 small shallot, diced
- Salt and black pepper, to taste
Instructions
- Begin by making the dressing and marinade. Combine all of the ingredients in a small bowl or jar. Whisk or shake to combine.
- Use half of the dressing/marinade to marinate the chicken for at least 30 minutes or while you prep the other ingredients.
- Grill the chicken at 400 degrees F for 5-6 minutes per side. The internal temperature should be 165 degrees F. Cook longer if you use larger chicken breasts or thighs.
- Let the chicken rest for 10-15 minutes then slice and assemble the salad by adding all the ingredients to a platter.
- Pour the dressing on top of the salad just before serving, toss and enjoy!
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
No spam ever. Just cozy, delicious recipes.
Sarah's Tips
- Marinate chicken ahead of time. You can also cook it ahead of time and store it in the fridge until you are ready to assemble the salad.
- Make the dressing for this strawberry salad ahead of time. You can use this on a variety of salads and store it in the fridge.
- Use fresh strawberries. In Spring and summer there is no shortage of sweet juicy strawberries, take advantage!
- Add dressing to each individual serving to keep the salad crisp and fresh.
- Vinegar-based salad dressings will last 3-4 weeks in the fridge due to the high acidity.
- Store leftover salad undressed in the fridge for 2-3 days. Add the dressing right before serving.
KITCHEN TOOLS NEEDED
- Whisk
- Cutting board
Comments
No Comments