Balsamic Strawberry Chicken Salad
Craving a light yet satisfying summer meal?
This Balsamic Strawberry Chicken Salad is the perfect balance of sweet, savory, and crunchy – with balsamic-glazed chicken, fresh strawberries, creamy avocado, and crunchy walnuts.
Ready in just 20 minutes, it’s the ideal healthy dish for busy days or special gatherings!
For Balsamic Strawberry Chicken Salad
- Chicken – Use boneless, skinless chicken breasts for a leaner option, or thighs for more flavor and juiciness.
- Extra-Virgin Olive Oil – The base for the balsamic vinaigrette, providing healthy fats and a smooth texture.
- Balsamic Vinegar – The key ingredient for the tangy, rich dressing that complements the sweetness of the strawberries.
- Maple Syrup – Adds a touch of natural sweetness to balance the acidity of the vinegar.
- Garlic – Freshly minced garlic brings depth and flavor to the vinaigrette.
- Salt & Pepper – Essential for seasoning and enhancing all the flavors in the vinaigrette and chicken.
For the Salad
- Mixed Salad Greens – A blend of spinach, arugula, and red cos lettuce makes a fresh and peppery base for the salad.
- Strawberries – Fresh, juicy strawberries add sweetness and color to the dish.
- Red Onion – Thinly sliced for a little sharpness and crunch, which pairs well with the sweetness of the fruit.
- Avocado – Diced for creaminess and to balance the acidity of the vinaigrette
- Walnuts – Roughly chopped for a satisfying crunch and added flavor.
Balsamic Strawberry Chicken Salad
Ingredients:
For the Balsamic Vinaigrette:- 1/3 cup extra-virgin olive oil (80 ml)
- 2 tbsp balsamic vinegar (30 ml)
- 1 tsp maple syrup (5 ml)
- 1 small garlic clove, finely minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 boneless, skinless chicken breasts
- 6 cups mixed salad greens (spinach, arugula, and red cos lettuce recommended)
- 2 cups sliced strawberries (10 oz)
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup roughly chopped walnuts (29 g)
Instructions:
- Make the Vinaigrette:
- In a jar or small cup, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, salt, and pepper. Taste and adjust seasoning as necessary.
- Prepare the Chicken:
- Slice the chicken breasts in half lengthwise to create 4 thin fillets. Season both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the balsamic vinaigrette. Once heated, add the chicken fillets and cook for 5-6 minutes on one side until browned. Flip and cook for another 3-4 minutes on the other side until browned and cooked through. The vinaigrette will create a glaze on the chicken.
- Remove the chicken from the skillet, let it cool slightly, and cut it into cubes.
- Assemble the Salad:
- In a large bowl, combine the mixed salad greens, sliced strawberries, red onion, diced avocado, and walnuts. Add the cubed chicken on top.
- Drizzle the remaining vinaigrette over the salad and toss to coat everything evenly.
- Optionally, season with additional black pepper before serving.
Notes:
- Leftover Chicken: Use leftover grilled or roasted chicken instead of cooking fresh chicken if you’re short on time.
- Nuts and Seeds: You can swap the walnuts for any nuts or seeds you prefer, like almonds, pecans, sunflower seeds, or pepitas.
- Cheese: If you eat dairy, add crumbled feta, goat cheese, blue cheese, or grated cheddar for extra flavor.
- Storage: The salad lasts 1-2 days in the fridge. For the best freshness, wait to add the vinaigrette and avocado until just before serving.
Nutrition
Calories: 377 kcal | Carbohydrates: 15g | Protein: 21g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 33mg
Sodium: 336mg | Potassium: 718mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2155 IU | Vitamin C: 30mg
Calcium: 55mg | Iron: 3mg
- Can I use pre-cooked chicken to save time?
Of course! If you’re short on time, grab some leftover grilled chicken or rotisserie chicken. Just chop it up and toss it in – super easy!
- Can I prepare the vinaigrette ahead of time?
Yes! Make the vinaigrette in advance and store it in a jar or bottle in the fridge for up to a week. That way, when you’re ready to make the salad, it’s all ready to go!
- What if I don’t have walnuts?
No worries! You can easily swap the walnuts for any nuts or seeds you have on hand – almonds, sunflower seeds, or even pecans will work just fine.
- How do I keep the salad from getting soggy if I have leftovers?
To avoid sogginess, store the salad and dressing separately. When you’re ready to enjoy the leftovers, just toss everything together, and it will still taste fresh!
- Can I add other veggies to the salad?
Absolutely! Feel free to throw in some cucumber, bell peppers, or even roasted veggies. It’s a great way to get creative with what you’ve got in the fridge.
