If you’re on the lookout for a fresh, vibrant dish that screams summer in every bite, this Strawberry Chicken Salad: A Delicious Summer Recipe is the answer. Juicy, tender chicken pairs beautifully with sweet strawberries, tangy feta, and crisp mixed greens, all brought together by a honey-balsamic vinaigrette that balances flavors perfectly. This salad isn’t just a meal; it’s a celebration of fresh ingredients and simple cooking that comes together in under an hour, making it an absolute favorite for warm-weather lunches, light dinners, or casual get-togethers with friends.
Ingredients You’ll Need
This recipe is delightfully straightforward, relying on fresh, quality ingredients that each play a crucial role in building its signature flavor and texture. From the seasoned chicken to the vibrant fruit and herby accents, every element shines and complements one another perfectly.
- 1.5 lbs boneless, skinless chicken breasts: Tender and lean protein that’s the star of the salad.
- 1 tbsp olive oil: Helps with cooking the chicken evenly and adds subtle richness.
- 1 tsp salt: Essential for seasoning the chicken and dressing, bringing all flavors forward.
- 1/2 tsp black pepper: Adds a mild heat and depth to the seasoning mix.
- 1/2 tsp paprika: Gives the chicken a smoky, slightly sweet flavor and appealing color.
- 1/4 tsp garlic powder: Introduces a gentle savory note without overpowering.
- 1/4 tsp onion powder: Enhances the savory dimension of the chicken seasoning.
- 1 cup fresh strawberries, hulled and sliced: The sweet, juicy contrast that makes this salad unforgettable.
- 1/2 cup crumbled feta cheese: Adds a creamy, tangy bite that pairs brilliantly with strawberries.
- 1/4 cup chopped red onion: Provides a crisp, sharp flavor that cuts through the richness.
- 1/4 cup chopped fresh basil: Brings a bright, aromatic freshness to every forkful.
- 1/4 cup toasted slivered almonds: Offers delightful crunch and a nutty note.
- 5 cups mixed greens (spring mix, spinach, romaine): A colorful, tender base packed with nutrients.
- 1/4 cup olive oil (for dressing): The foundation of the vinaigrette, adding body and silky texture.
- 2 tbsp balsamic vinegar: Provides a sweet-tart punch that lifts the salad.
- 1 tbsp honey: Balances acidity with a natural sweetness in the dressing.
- 1 tsp Dijon mustard: Gives the vinaigrette a subtle tang and slight bite.
- 1/2 tsp salt (dressing): Enhances the overall flavor of the vinaigrette.
- 1/4 tsp black pepper (dressing): Adds just the right amount of spice to finish the dressing.
How to Make Strawberry Chicken Salad: A Delicious Summer Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your oven to 400°F (200°C). Pat your chicken breasts dry with paper towels—this little step helps the seasoning stick better and the chicken to brown nicely. In a small bowl, mix olive oil, salt, pepper, paprika, garlic powder, and onion powder. Rub this flavorful blend evenly over each chicken breast, sealing in those lovely herbs and spices that will infuse every bite.
Step 2: Bake the Chicken
Place the seasoned chicken breasts in a baking dish, making sure they don’t touch to allow even cooking. Bake for 25 to 30 minutes until the internal temperature reaches a safe 165°F (74°C). A meat thermometer is your best friend here. Once baked, let the chicken rest for about 10 minutes. This rest time helps the juices redistribute, ensuring each slice remains juicy and tender.
Step 3: Whisk the Vinaigrette
While the chicken is cooking and resting, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Whisk energetically until the dressing emulsifies into a smooth, glossy vinaigrette. Taste it, then adjust the seasoning to suit your preferences. This dressing is where the sweet and tangy magic happens that highlights the fruit and cheese in the salad.
Step 4: Assemble the Salad
In a large salad bowl, toss together the mixed greens, fresh sliced strawberries, crumbled feta cheese, chopped red onion, and fresh basil. Gently fold in the sliced chicken, distributing it evenly throughout. Drizzle your homemade vinaigrette over the top, tossing gently to coat each ingredient lovingly. Finish by sprinkling toasted slivered almonds on top for an irresistible crunch.
How to Serve Strawberry Chicken Salad: A Delicious Summer Recipe
Garnishes
Enhance this salad’s visual and flavor appeal by adding a few fresh strawberry slices and basil leaves on top just before serving. Not only does this make the dish pop with color, but it also intensifies the freshness with vibrant aroma and juicy bursts.
Side Dishes
Pair this salad with a crusty baguette or some warm garlic bread to complement the textures and absorb the luscious dressing. A chilled glass of white wine or a sparkling lemonade would also make a refreshing companion to this light, summery meal.
Creative Ways to Present
For a fun twist, serve the salad in individual mason jars or hollowed-out bell peppers. This turns your Strawberry Chicken Salad: A Delicious Summer Recipe into a charming centerpiece that guests will love to admire before digging in.
Make Ahead and Storage
Storing Leftovers
Place any leftover salad in an airtight container and keep it refrigerated for up to two days. Keep the vinaigrette separate until ready to serve to maintain crispness of the greens and prevent sogginess.
Freezing
This salad is best enjoyed fresh, so freezing isn’t recommended. The strawberries and greens won’t hold their texture after thawing, and the vinaigrette can separate.
Reheating
If you have leftover chicken, you can reheat it gently in the microwave or on the stovetop, but refresh the salad components by adding new greens and strawberries. Dress the salad just before serving for the best experience.
FAQs
Can I use frozen chicken breasts?
While fresh chicken is ideal for the best texture, you can use frozen chicken breasts as long as they are thoroughly thawed before seasoning and baking. This ensures even cooking and safety.
What can I substitute for feta cheese?
If you’re not a fan of feta, goat cheese makes a great substitute with a similar tangy creaminess. For a dairy-free option, try sliced avocado for richness without the tang.
Is it possible to make this salad vegan?
Absolutely! Swap the chicken for grilled tofu or tempeh and replace feta with a vegan cheese or omit it altogether. Use maple syrup instead of honey in the dressing to keep it vegan-friendly.
How do I keep the strawberries fresh and from making the salad soggy?
Use fresh, ripe strawberries and add them to the salad right before serving. Toss the greens and dressing separately to prevent sogginess, then combine everything just before plating.
Can I prepare the vinaigrette ahead of time?
Yes, the vinaigrette can be mixed and stored in the refrigerator for up to a week. Just bring it to room temperature and whisk before using to re-emulsify the ingredients.
Final Thoughts
This Strawberry Chicken Salad: A Delicious Summer Recipe is truly a crowd-pleaser that brings a burst of sunshine to your table in every bite. It’s fresh, flavorful, and easy enough to whip up on a busy day or when entertaining guests. Don’t hesitate—give this recipe a try and let it become your new favorite go-to for celebrating summer’s best flavors!
Print
Strawberry Chicken Salad: A Delicious Summer Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
This Strawberry Chicken Salad is a fresh and vibrant summer recipe featuring tender baked chicken breasts paired with juicy strawberries, tangy feta cheese, crunchy toasted almonds, and a flavorful balsamic vinaigrette. It’s a delightful combination of sweet and savory flavors perfect for a light lunch or dinner.
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Salad
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh basil
- 1/4 cup toasted slivered almonds
- 5 cups mixed greens (spring mix, spinach, romaine)
Vinaigrette Dressing
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken breasts evenly and thoroughly.
- Prepare the chicken: Pat the chicken breasts dry using paper towels to remove moisture so the seasoning sticks better and the chicken browns nicely.
- Make the spice rub: In a small bowl, whisk together olive oil, salt, black pepper, paprika, garlic powder, and onion powder to create a flavorful seasoning mix.
- Season the chicken: Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated for maximum flavor.
- Arrange for baking: Place the seasoned chicken breasts in a baking dish, leaving space between them to allow even cooking.
- Bake the chicken: Cook in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) as checked with a meat thermometer for food safety.
- Rest the chicken: Remove the chicken from the oven and let it rest for 10 minutes to allow juices to redistribute and keep the meat tender.
- Prepare the vinaigrette: While the chicken bakes and rests, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified into a smooth dressing.
- Adjust seasoning: Taste the vinaigrette and adjust salt or pepper as needed to suit your preference.
- Combine salad ingredients: In a large bowl, gently toss together mixed greens, sliced strawberries, crumbled feta, chopped red onion, and fresh basil for a fresh flavor base.
- Add the chicken: Slice the rested chicken into bite-sized pieces and add to the salad bowl.
- Dress the salad: Drizzle the prepared vinaigrette over the salad and gently toss to evenly coat all ingredients without bruising the delicate greens and berries.
- Add crunchy topping: Sprinkle toasted slivered almonds over the top for a satisfying crunch and nutty flavor contrast.
- Serve: Serve the salad immediately to enjoy the fresh textures and vibrant flavors at their best.
Notes
- Ensure the chicken is fully cooked by using a meat thermometer to reach 165°F internal temperature.
- To save time, you can prepare the vinaigrette and chop salad ingredients while the chicken bakes.
- For extra flavor, marinate chicken in the spice rub for 30 minutes before baking if you have time.
- To make this salad vegetarian, omit the chicken and add chickpeas or tofu for protein.
- Use fresh, ripe strawberries for the best sweetness and color contrast in the salad.
- Store leftover chicken separately and combine with salad when ready to serve to avoid sogginess.
