Balsamic Strawberry Chicken Salad is the kind of dish that makes summer taste like… well, summer. Juicy grilled chicken, ripe strawberries, fresh spinach, and a drizzle of tangy balsamic glaze, it’s sweet, savory, and a little addictive. Whether you’re after a light lunch, a healthy dinner idea, or something fresh for your next get-together, this vibrant salad delivers.
It’s not just another healthy salad recipe, it’s a meal you’ll actually crave. In this guide, I’ll walk you through each step to make this strawberry chicken salad pop with flavor, while offering smart swaps and tips to keep things easy, fresh, and satisfying.
Table of Contents
Ingredients for Strawberry Chicken Salad
Let’s keep it real: no salad earns repeat status unless the ingredients are both crave-worthy and simple to prep. This strawberry chicken salad is no exception, it’s a layered mix of textures and flavors that just works. Here’s what you’ll need:
Salad Ingredients:
• 2 boneless, skinless chicken breasts (grilled or pan-seared)
• 6–8 cups fresh baby spinach (or mixed greens)
• 1 ½ cups strawberries, hulled and sliced
• ¼ cup thinly sliced red onion
• ⅓ cup crumbled goat cheese (or feta)
• ¼ cup chopped pecans (or candied walnuts)
• Optional: a few raspberries or blueberries for a berry chicken salad twist
Balsamic Glaze/Dressing:
• ¼ cup balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• ⅓ cup olive oil
• Salt and freshly ground black pepper, to taste
Each ingredient pulls its weight. The strawberries bring sweet brightness, goat cheese adds creaminess, and the balsamic glaze ties everything together. It’s not just a healthy salad recipe, it’s balanced, bold, and built for real-life taste buds.
How to Make Balsamic Strawberry Chicken Salad
This salad may look like something you’d find on a bistro menu, but it comes together fast. We’re talking everyday ingredients, minimal cleanup, and maximum flavor. Let’s walk through the steps to build a grilled chicken salad that actually fills you up, and makes you want seconds.
Grilling the Chicken for Salad
Start with the chicken, it’s the protein anchor and flavor booster.
Step 1: Pound the chicken breasts to even thickness for quicker, even cooking.
Step 2: Season both sides with salt, pepper, and a drizzle of olive oil (optional: garlic powder or a hint of paprika).
Step 3: Grill over medium heat for 6-7 minutes per side, or until juices run clear and internal temp hits 165°F.
Step 4: Let it rest 5 minutes, then slice against the grain.
Don’t have a grill? A hot skillet works fine, aim for those golden sear marks that add flavor depth.
Assembling the Salad & Making the Dressing
Step 5: In a small bowl or jar, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly stream in olive oil while whisking.
Step 6: Toss spinach with half the dressing.
Step 7: Layer strawberries, red onion, goat cheese, and pecans.
Step 8: Top with sliced chicken and drizzle the remaining dressing.
This is your strawberry spinach salad with chicken moment? it’s colorful, craveable, and satisfying.
Why You’ll Love This Summer Chicken Salad
Let’s be honest: not all salads are worth repeating. But this summer chicken salad? It hits different. It’s light without being boring, fresh without being fussy, and satisfying without weighing you down.
Here’s why it works:
• Flavor contrast: The tangy balsamic glaze cuts through the sweetness of the strawberries, every bite balances sharp, sweet, and savory.
• Texture play: Crisp spinach, juicy berries, crunchy nuts, and creamy cheese, this isn’t just a “healthy salad,” it’s a full sensory experience.
• Nutrient-packed: Protein from the grilled chicken, antioxidants from the berries, and healthy fats from olive oil and nuts make it a healthy salad recipe without even trying.
• Meal-flexible: It works as a light lunch, a fancy dinner starter, or even a meal prep hero.
This isn’t a salad you eat because you “should.” It’s the kind you crave, especially when the temps rise and the fridge is full of fresh finds.
Variations: Berry Chicken Salad Ideas to Try
One of the best things about this berry chicken salad is how forgiving, and customizable, it is. Think of the core ingredients as your canvas. From there, you can mix and match berries, proteins, cheeses, and crunch to fit your vibe (or fridge leftovers).
Easy Swaps & Flavor Boosts:
• Berry swap: Sub in raspberries, blackberries, or blueberries for a twist. Or go wild and mix them, it’s your salad.
• Greens: Baby arugula or kale work well if you like a peppery or hearty green.
• Cheese: Not a goat cheese fan? Try feta, blue cheese, or shaved parmesan.
• Protein: Swap grilled chicken for rotisserie, shredded turkey, or even grilled tofu for a vegetarian vibe.
• Crunch factor: Try almonds, sunflower seeds, or pistachios for texture variation.
Favorite Combos to Try:
• Grilled Chicken Salad with Raspberries + Walnuts + Blue Cheese
• Strawberry Spinach Salad with Chicken + Almonds + Feta
• Mixed Berry Chicken Salad + Kale + Balsamic Reduction
With just a few tweaks, this grilled chicken salad recipe adapts to seasons, cravings, or whatever you’re trying to use up in the fridge.
Make-Ahead Tips & Storage for Cold Chicken Salad
Salads are great… until they get soggy or weird in the fridge. But with a few tricks, this cold chicken salad stays crisp, juicy, and just as good on day two.
How to Prep Ahead:
• Grill and slice the chicken up to 3 days in advance. Store in an airtight container in the fridge.
• Wash and dry greens thoroughly. Moisture is your enemy, use a salad spinner if you have one.
• Slice strawberries the day of for max flavor and texture.
• Make the balsamic dressing ahead and store in a jar. Give it a quick shake before using.
Storage Tips:
• Store components separately if possible.
• Once assembled (with dressing), eat within 24 hours.
• Skip the nuts and cheese until right before serving to keep textures fresh.
Meal preppers, rejoice: this salad’s flexible enough to assemble in parts and build fresh when needed. It’s one of those chicken salad recipes that doesn’t punish you for being ahead of schedule.
Balsamic Strawberry Chicken Salad
Ingredients
Salad Ingredients
- 2 boneless, skinless chicken breasts grilled or pan-seared
- 6–8 cups baby spinach or mixed greens
- 1.5 cups strawberries hulled and sliced
- 0.25 cup red onion thinly sliced
- 0.33 cup goat cheese crumbled
- 0.25 cup pecans or candied walnuts, chopped
Balsamic Dressing
- 0.25 cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 0.33 cup olive oil
- salt and black pepper to taste
Instructions
- Pound chicken breasts to even thickness and season with salt, pepper, and a drizzle of olive oil.
- Grill chicken over medium heat for 6–7 minutes per side until internal temperature reaches 165°F. Let rest, then slice.
- In a bowl or jar, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until emulsified.
- Toss spinach with half the dressing in a large bowl.
- Top with strawberries, red onion, goat cheese, and pecans.
- Add grilled chicken slices on top and drizzle with remaining dressing before serving.
Notes
- Calories: 420 kcal
- Total Fat: 23g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 320mg
- Carbohydrates: 18g
- Fiber: 4g
- Sugars: 10g
- Protein: 35g
Conclusion
Let’s be real, some salads you eat out of obligation. But this balsamic strawberry chicken salad? You’ll make it because you want to. It’s fresh but filling, sweet but balanced, and the kind of dish that turns skeptics into salad lovers.
It’s not just another healthy salad recipe, it’s a flavor-forward, crowd-pleasing meal that shows off what seasonal eating can really taste like. Whether you’re grilling chicken on a Sunday or tossing this together on a busy weeknight, it’s one of those recipes that just fits.
So go ahead, print it, tweak it, share it, crave it. This salad isn’t just summer on a plate. It’s your new go-to.
FAQs
Some questions come up again and again when people first try a strawberry chicken salad. Let’s clear the air so you can dive in with confidence (and a fork).
Can I use rotisserie chicken instead of grilling?
Absolutely. Rotisserie chicken is a great shortcut. Just shred or slice it, and you’re good to go. You’ll lose a bit of the smoky flavor, but it’s a worthy trade for speed.
What other greens work besides spinach?
Mixed baby greens, arugula, or even massaged kale are great swaps. Just keep the textures in mind, tender berries pair best with softer leaves.
How do I keep the salad from getting soggy?
Keep dressing on the side until just before serving. Also, dry your greens thoroughly, excess water is the enemy of crisp salads.
Is this salad good for people watching their carbs?
Totally. Skip the sweetener in the dressing if you need to cut sugar. You’ll still get natural sweetness from the berries without blowing your goals.
Can I pack this salad for lunch?
Yes, just layer it in a mason jar: dressing on the bottom, then chicken, berries, toppings, and greens on top. Shake and eat when ready.
