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Balsamic Strawberry Chicken Salad

This refreshing Strawberry Chicken Salad features tender chicken cooked in a balsamic vinaigrette that also dresses the salad. With fresh strawberries, creamy avocado, red onion, and walnuts, it’s a quick, healthy, and delicious summer dish! It’s gluten-free, dairy-free, and paleo-friendly.
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Course: Salad
Cuisine: American
Keyword: Balsamic Strawberry Chicken Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
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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
For the Salad:
  • 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:

  1. 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.
  1. 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.
  1. 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

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