Strawberry Chicken Salad
This Strawberry Chicken Salad is the reason I stopped ordering takeout. Seriously, if you can stir a spoon, you can make this. With just a few ingredients and minimal effort, it’s the perfect mix of sweet and savory — a great way to enjoy a fresh meal. If you’re into easy dinners, you’ll flip over my Crispy Chicken and Apple Salad too.
Why This Strawberry Chicken Salad Hits Different
- Ready in just 30 minutes
- One bowl, minimal dishes to wash
- Kid-tested, parent-approved
- Uses stuff you probably already have at home
- Leftovers are even better the next day
This is the recipe I make when I really don’t feel like cooking — and it still turns out amazing. Okay, let’s get into it!
What You’ll Need
- For the good stuff:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the salad base:
- 6 cups mixed greens
- 1 cup strawberries, sliced
- 1/2 cup feta cheese, crumbled (the cheap kind works fine)
- 1/4 cup sliced almonds
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 1/4 cup balsamic vinaigrette (room temp works best)
A handful of fresh herbs — optional but SO worth it.
How to Make It — Stupid Easy
- First things first — heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and black pepper on both sides.
- Place the chicken in the skillet and cook for about 6-7 minutes per side, until it’s fully cooked through (165°F internal temp).
- Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes.
- While the chicken rests, toss the mixed greens into a large bowl.
- Add the sliced strawberries to the greens.
- Crumble the feta cheese and sprinkle it over the top.
- Toss in the sliced almonds.
- Thinly slice the red onion and add it to the mix.
- Once the chicken is rested, slice it into thin strips and add it to the salad.
- Drizzle the balsamic vinaigrette over everything.
- Toss gently to combine all the goodness.
- Serve immediately or refrigerate until you’re ready to dig in.
And that’s literally it. Dinner is served!
Best Ways to Serve
Throw it next to some garlic bread and call it a night. My kids like it with a side of sweet potato fries, while I drown mine in even more balsamic dressing. Honestly? Perfect straight out of the bowl with a fork.
How to Store Leftovers
Pop the leftover salad in an airtight container and store it in the fridge for up to 3 days. If you have leftover chicken, it freezes well too. When reheating, just pop it in the microwave for about 1-2 minutes — good as new. If it even lasts that long in your house.
Quick Tips So You Nail It
- Don’t skip the resting time for the chicken — that’s where the magic happens.
- If your strawberries are a bit mushy, just slice them smaller.
- Want it extra cheesy? Add a pinch of Parmesan.
- For added crunch, don’t skip the almonds!
Fun Ways to Switch It Up
- Going dairy-free? Use a dairy-free feta and you’re all set.
- Feeling spicy? Throw in some jalapeños for a kick!
- Short on time? Skip resting the chicken and just slice it thin before cooking — it’ll cook faster and still taste great.
Got Questions? I Got You
Can I prep this the night before?
Absolutely! You can cook the chicken and assemble most of the salad. Just wait to add the dressing until you’re ready to serve.
I don’t have feta — what else works?
You can use goat cheese or even mozzarella if you want something milder.
Help! Mine came out dry. What happened?
Most likely, your chicken cooked too long. Next time, keep a close eye on it and use a meat thermometer.
Is this freezer-friendly?
Yes, the chicken freezes well. Just make sure to store the salad separately if you want fresh greens.
Go Make This Tonight
This is the kind of recipe that makes you feel like you’ve got your life together — even on a crazy Tuesday. If you try it, come back and drop a star rating — it seriously helps! Pin this recipe so you don’t lose it when you need it most! Know someone who needs an easy dinner win? Share this on Facebook. So what are you adding to yours? Extra cheese? Hot sauce? Tell me in the comments!
For a different spin, check out this Strawberry Chicken Salad recipe.
Strawberry Chicken Salad
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the salad base
- 6 cups mixed greens
- 1 cup strawberries, sliced
- 1/2 cup feta cheese, crumbled (the cheap kind works fine)
- 1/4 cup sliced almonds
- 1/4 cup red onion, thinly sliced
For the dressing
- 1/4 cup balsamic vinaigrette (room temp works best)
Optional ingredients
- a handful of fresh herbs optional but SO worth it
Instructions
Cooking the chicken
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and black pepper on both sides.
- Place the chicken in the skillet and cook for about 6-7 minutes per side, until it’s fully cooked through (165°F internal temp).
- Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes.
Assembling the salad
- While the chicken rests, toss the mixed greens into a large bowl.
- Add the sliced strawberries to the greens.
- Crumble the feta cheese and sprinkle it over the top.
- Toss in the sliced almonds.
- Thinly slice the red onion and add it to the mix.
- Once the chicken is rested, slice it into thin strips and add it to the salad.
- Drizzle the balsamic vinaigrette over everything.
- Toss gently to combine all the goodness.
Serving
- Serve immediately or refrigerate until you’re ready to dig in.