This Strawberry Chicken Salad is a tantalizing blend of tender chicken, fresh strawberries, creamy goat cheese, vibrant spinach, crisp red onions, and refreshing cucumbers, all drizzled with a light balsamic vinaigrette dressing. If you are looking for more delicious salads, be sure to check out our Caprese Chicken Salad.
The Best Summer Salad
Picture a big bowl filled with Strawberry Chicken Salad, like a burst of summertime on your plate! When the weather heats up, our taste buds often crave light and refreshing foods like fruits and veggies. But this salad is so good, you’ll want to enjoy it all year round! .
Ingredients
Chicken: For a delightful protein switch-up, experiment with chicken thighs, or even shrimp. Each option brings its unique texture and flavor, transforming your salad into a new and interesting experience.
Strawberries: Fresh strawberries are a key ingredient in the salad, providing a sweet and juicy flavor. Ideally, strawberries are sliced or halved before being added to the salad. Using ripe and flavorful strawberries ensures the best taste.
Goat Cheese: Goat cheese adds a creamy and tangy element to the salad. It’s crumbled or sliced and sprinkled over the other ingredients. While goat cheese is recommended, you can substitute it with your favorite cheese variety if desired.
Greens: Greens such as spinach or mixed salad greens serve as the base of the salad. They provide a fresh and nutritious foundation for the other ingredients. Greens are typically washed and torn into bite-sized pieces before being combined with the rest of the salad components.
How to Make It
Make the salad right before you eat it. While the chicken is getting ready, cut up the fruits and veggies. But don’t cut them too early, or they won’t be as fresh! You can make the dressing early and keep it in the fridge.
Strawberry Chicken Salad
Ingredients
For the Marinade:
- ½ cup balsamic vinegar
- ½ cup extra-virgin olive oil
- 1 small shallot, chopped (about 1/2 cup)
- 2 teaspoons minced garlic
- 2 teaspoons honey
- 2 teaspoons water
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
For the Salad:
- 2 pounds boneless skinless chicken breasts
- 3 cups strawberries, thinly sliced
- ½ cup cucumber, sliced and quartered
- ¼ cup red onion, finely chopped (about ¼ of an onion)
- 6 cups baby spinach leaves
- 2 ounces goat cheese
Instructions
Marinade:
- Mix balsamic vinegar, olive oil, shallots, garlic, honey, water, salt, and pepper in a small bowl.
- Before using, make sure to mix well as the oil may separate.
Preparing the Chicken:
- Put the chicken into a large plastic zip-lock bag. Pour half of the marinade over the chicken in the bag. Seal the bag and transfer to the refrigerator to marinate for at least 20 minutes.
- Add the marinated chicken to a large skillet over medium heat.
- Cook for about 5-7 minutes on each side, or until the chicken’s inside is 165°F.
- Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes before slicing it.
Assembling the Salad:
- In a large bowl, mix together spinach, cucumbers, red onions, strawberries, and the rest of the marinade.
- Divide the salad into 4 equal parts and put each portion into a salad bowl.
- Top each salad with slices of chicken and crumbled goat cheese.
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