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
Scale
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.
