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Strawberry Chicken Salad

I just made the most amazing strawberry chicken salad and I can’t stop raving about it! This salad is like summer in a bowl and has quickly become my new favorite lunch.

I started by grilling up some juicy chicken seasoned with salt and pepper.

A serving of salad with mixed greens, feta cheese, sliced almonds and onions topped with sliced grilled chicken breast drizzled with strawberry dressing on a white bowl.

While that was cooking, I sliced fresh strawberries, toasted some crunchy pecans, and crumbled tangy goat cheese.

Tossed with some fresh greens and a delicious honey balsamic dressing, it’s downright irresistible!

Why You’ll Love This Strawberry Chicken Salad

Seasonal Appeal: This salad features fresh, juicy berries and is perfect for spring and summer menus. It’s a delightful, healthy way to enjoy fresh produce.

Gourmet Touch: The crumbled feta and homemade strawberry balsamic give this salad a sophisticated touch. 

Time Saver: With simple ingredients and quick preparation, this recipe is perfect for last-minute entertaining. You can whip up a crowd-pleasing, 5-star meal in no time.

Mixed greens, fresh strawberries and crumbled feta cheese arranged on a white marble table.


  • Boneless, Skinless Chicken Breasts: Though other types of chicken work, I prefer boneless breasts. They’re lean, tender, and juicy and grill up perfectly.
  • Olive Oil: To coat the chicken and keep the seasonings in place. 
  • Salt & Pepper: For seasoning the salad. 
  • Fresh Strawberries: Select ripe but not overripe berries. They’re sweet, juicy, and will add pops of color and flavor to the salad. 
  • Mixed Salad Greens: The salad’s nutrient-packed foundation. 
  • Crumbled Feta Cheese: This tangy, salty cheese adds a creamy element to every bite. 
  • Almonds: For crunch, a delicious, nutty flavor, and heart-healthy fats. 
  • Red Onion: Sliced thinly, they add a sharp, pungent bite to complement the berries. 
  • Dressing: A blend of fresh strawberries, balsamic vinegar, olive oil, Dijon, honey, salt, and pepper. It’s sweet, tangy, and perfect for this sensational summer salad
Strawberry balsamic dressing in a small jar.

How to Make Strawberry Chicken Salad

Whip up this scrumptious salad using the following steps: 

1. Prepare the chicken. Season the chicken breasts with olive oil, salt, and pepper. Then, grill over medium-high heat for 6 to 7 minutes per side. Let rest for 5 minutes, then slice. 

2. Prepare the dressing. Blend the dressing ingredients in a food processor while the chicken cooks. 

3. Make the salad. Combine the greens, strawberries, feta, almonds, and onion in a large bowl. Then, add the sliced chicken. 

4. Toss and serve. Drizzle the dressing over the salad and toss gently to combine. Serve and enjoy!

Mixed greens, sliced strawberries, crumbled feta cheese and sliced almonds in a large glass bowl.

Tips for the Best Strawberry Chicken Salad

These tips will make your salad even more scrumptious!

  • Get ahead of the game. As with most salad dressings, this one tastes best chilled. Make it several hours or even a day ahead and refrigerate it. Doing so will give the flavors time to meld. 
  • Don’t rush yourself. Wait until you’re ready to serve to cut the strawberries, as they can become mushy if you don’t. Also, don’t combine the salad and the dressing until immediately before serving to prevent sogginess. 
  • Get toasty. Toasting the nuts brings out their rich, nutty flavor in a phenomenal way. Toast them in a dry skillet over medium-low heat for about 5 minutes. 
  • Use your favorite greens. You can buy a bag of mixed greens or use fresh greens of your choice. I like a mix of baby spinach and bok choy. Other options include spring mix, Romaine lettuce, kale, etc. 
  • Keep it chilly. If you’re like me, you prefer your salads crisp and cold. Prepare all the ingredients (except the strawberries). Keep them refrigerated individually until you’re ready to serve. Then, assemble and toss the salad immediately before serving. 
  • Make it a meal. This salad is definitely hearty enough to be the main course. You can also serve it with buttery croissants, crusty baguettes, or corn on the cob.
Strawberry chicken salad served in a white bowl drizzled with strawberry balsamic dressing.


Try these variations if you want to mix things up a bit: 

  • Take a shortcut. Instead of grilling raw chicken, pick up a rotisserie chicken from your local store. Fully cooked bagged chicken strips would also suffice. 
  • Vary the cheese. Feta cheese isn’t for everyone. Swap it out for fresh mozzarella or goat cheese if you prefer. 
  • Add different nuts. This salad also works well with chopped pecans or walnuts.
  • Garnish with fresh herbs. Basil, mint, and tarragon all complement the salad’s flavor nicely. 
  • Sprinkle with seeds. For extra crunch, toss a handful of chia or poppy seeds on top of the salad. Black sesame seeds could also work. 
  • Have fun with add-ins. Customize your salad with whatever ingredients you like. I’ve made it with dried cranberries, bacon bits, orange slices, and more. 

How to Store

Like most salad recipes, this one is best consumed fresh. If you anticipate having leftovers, try to keep things separate. 

To Store: Store the salad in one air-tight container and the dressing in another. Refrigerate both. The salad will only last 1 to 2 days, but the dressing should keep for up to a week. 

Strawberry Chicken Salad

Course: Main CourseCuisine: American


Prep time


Cooking time




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This strawberry chicken salad is light, refreshing, and full of flavor! Drizzled with a honey balsamic dressing, it’s the perfect dish to impress guests.


  • For the Chicken
  • 2 boneless, skinless chicken breasts

  • 2 teaspoons olive oil

  • salt and pepper to taste

  • For the Salad

  • 6 cups mixed salad greens

  • 2 cups fresh strawberries, sliced

  • 1/2 cup crumbled feta cheese

  • 1/3 cup sliced almonds

  • 1/4 cup red onion, thinly sliced

  • For the Dressing
  • 1/2 cup fresh strawberries

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons olive oil

  • 1 tablespoon Dijon mustard

  • 1 teaspoon honey

  • salt and pepper to taste


  • Season chicken breasts with olive oil, salt, and pepper. Grill over medium-high heat for 6-7 minutes per side or until internal temperature reaches 165 degrees Fahrenheit. Let rest for 5 minutes, then slice.
  • While the chicken cooks, make the dressing. Blend strawberries, balsamic vinegar, olive oil, Dijon, honey, salt, and pepper in a food processor until smooth.
  • In a large bowl, combine salad greens, sliced strawberries, feta cheese, almonds, and red onion. Add sliced chicken to the salad.
  • Drizzle the strawberry balsamic dressing over the salad just before serving.
  • Toss gently to combine all ingredients and serve immediately. Enjoy!


  • Toast the almonds in a skillet over medium-low heat for 5 minutes to bring out their flavor.
  • Use whatever greens you like best. 
  • Prepare the ingredients and dressing ahead of time and refrigerate them separately. Combine the chilled ingredients just before serving for the best taste.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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