Strawberry Chicken Salad (Printable)

Juicy strawberries and grilled chicken over mixed greens with pecans, goat cheese, and balsamic vinaigrette.

# What You Need:

→ Protein & Dairy

01 - 2 boneless, skinless chicken breasts (about 8 oz each)
02 - 3.5 oz goat cheese, crumbled

→ Fruits & Vegetables

03 - 7 oz fresh strawberries, hulled and sliced
04 - 4.2 oz mixed salad greens (spinach, arugula, or lettuce)
05 - 1 small red onion, thinly sliced
06 - 1 avocado, sliced

→ Nuts & Seeds

07 - 1.75 oz pecans, roughly chopped

→ Dressing

08 - ¼ cup extra-virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey
12 - Salt and black pepper, to taste

# How-To:

01 - Preheat a grill or grill pan over medium-high heat. Season the chicken breasts generously on both sides with salt and freshly ground black pepper.
02 - Place the seasoned chicken on the grill and cook for 5 to 7 minutes per side, until the internal temperature reaches 165°F and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
03 - In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until fully emulsified. Season with salt and pepper to taste. Set aside.
04 - In a large salad bowl, combine the mixed greens, sliced strawberries, red onion, avocado, and chopped pecans. Toss gently to distribute evenly.
05 - Arrange the sliced grilled chicken over the salad and scatter the crumbled goat cheese on top.
06 - Drizzle the balsamic vinaigrette over the salad just before serving. Toss lightly if desired, or serve with dressing on the side.

# Expert Tips:

01 -
  • The sweet and savory combo hits every part of your palate without feeling heavy or fussy.
  • It looks like something from a cafe menu but takes barely any effort to throw together.
  • That balsamic honey dressing is the kind of thing you will start putting on everything.
02 -
  • Do not dress the salad until the very last second or the greens will wilt into a sad wet pile.
  • Letting the chicken rest is nonnegotiable because slicing too early sends all the juices running onto the cutting board.
  • The dressing can be made up to three days ahead and stored in a jar in the fridge, just shake it well before using.
03 -
  • Toasting the pecans in a dry skillet for three minutes transforms them from background crunch to something guests will actually notice and ask about.
  • If your strawberries are on the tart side add an extra half teaspoon of honey to the dressing to bring everything into balance.

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