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This Strawberry Chicken Salad recipe is so tasty and full of flavor. A light and healthy salad recipe that’s loaded with protein and perfect for lunch or dinner. It can be ready in just 30 minutes.
With the abundance of strawberries for the next few months, you can make this super tasty healthy chicken salad that’s made with juicy grilled chicken, strawberries, avocados, and tossed in a delicious dill mustard dressing. Strawberries and avocados always add a special kick to salads giving you that complete fresh, sweet, sour, and creamy texture to your salad. Want to keep this a vegetarian strawberry salad, skip the chicken!
Why you should make this chicken salad
- Easy to make: Without the time to marinate the chicken, it can be ready in just about 30 minutes. Cook the chicken, make the dressing, and assemble!
- Healthy: Loaded with protein and flavor, it is made with fresh and healthy ingredients. A light and filling lunch or dinner that will keep you oh so satisfied.
- So good: You will want to make this salad all year long whenever you can get your hands on some strawberries
Ingredients you will need to make this salad
- For the dressing: red wine vinegar, dijon mustard, fresh dill weed, garlic powder, salt & pepper, and olive oil.
- The salad: Chicken breast, salt & pepper, romaine lettuce, red onion, avocado, strawberries, parmesan cheese, and avocado or olive oil.
How to make the chicken salad
- Marinade the chicken: Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use. Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.
- Prepare salad: Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.
- Cook chicken: Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat. Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F. Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.
- Assemble salad: For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.
- Serve: Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.
FAQs and Tips
- Cut down on time by marinating the chicken ahead or the night before. Or, marinate the chicken first and place it in the fridge before you start chopping and preparing the salad. Cook chicken when you are done with your chopping the salad. Don’t want to marinate and in a hurry? That’s fine too.
- Use any other lettuce you have or prefer. Head lettuce, mixed greens, or spinach will work just fine.
- We prefer avocado or olive oil, either one you use is fine.
- Use fresh strawberries
- Grate your own Parmesan cheese if you can.
What is a good side for chicken salad
Chicken salads pair nicely with toast, bread, or chips/crackers. Want something heavier for a more filling meal, pair it with some grilled veggies, or soups.
Is grilled chicken salad good for you
Grilled chicken breast is a great source of lean protein. Making a grilled chicken salad is one of those complete, healthy, and nutritious meals that we should be consuming. Loaded with veggies that provide us with the vitamins, nutrients, and antioxidants we need along with a healthy dose of lean protein from the chicken.
How to store chicken salad
Store leftover strawberry chicken salad in an airtight container and place in the fridge for up to 3 days. It will be ideal to not mix in the salad with the marinade before storing it to preserve shelf life of the salad. Store the marinate separately and add over the chicken salad when ready to eat. This salad can be enjoyed cold. To prevent the avocado from getting dark, consider adding the avocado later when ready to serve.
Other chicken salad recipes to check out
- Grilled Chicken Cobb Salad
- Healthy Chicken Salad Stuffed Avocados
- Ranch Chicken Salad
- Asian Chopped Chicken Salad
- Pomegranate Chicken Salad
- Buffalo Chicken Salad
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Strawberry Chicken Salad
Easy and healthy salad recipe made with romaine lettuce, onions, avocados, strawberries, grilled chicken, and then tossed in a delicious mustard vinegarette.
Ingredients
For the dressing/marinade:
- 3 tbsp. Red Wine Vinegar
- 1 1/2 tbsp. Dijon Mustard
- 1 tbsp. Maple Syrup
- 1 tbsp. Chopped Fresh Dill Weed
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Ground Black Pepper
- 1/4 cup Olive Oil
For the salad:
- 1 pound Boneless Skinless Chicken Breast
- Kosher salt and pepper, to taste
- 1 Head Romaine, roughly chopped
- 1/2 Red Onion, chopped or sliced
- 1 Avocado, halved, seeded, peeled and sliced
- 1 1/2 cups Strawberries, quartered
- 1/3 cup Shaved Parmesan Cheese
- 1 Tbsp Avocado Oil
Instructions
- Mix all the dressing/marinade ingredients to a bowl and refrigerate until ready to use.
- Season the chicken breast with some salt and pepper. Place it into a ziplock bag or an air-tight container and pour over 1/3 of the prepared marinade. Let it marinate in refrigerator at least an hour. Keep the remaining 2/3 of the dressing marinate in a separate container without touching the raw meat.
- Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.
- Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.
- Carefully place the marinated chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.
- Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice into 1-inch pieces.
- For assembling, place the chopped lettuce and onion into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.
- Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.
Notes
Substitutes:
- Any other greens can be used in place of the romaine lettuce. You can even use mixed greens
- Honey in place of maple syrup
- White onion in place of red
- Olive oil in place of avocado oil
- Total time does not include time needed to marinate the chicken. This step is optional if you are in a hurry.
Nutrition
Calories: 426kcalCarbohydrates: 14gProtein: 28gFat: 29gSaturated Fat: 5gCholesterol: 80mgSodium: 570mgPotassium: 821mgFiber: 5gSugar: 6gVitamin A: 1053IUVitamin C: 43mgCalcium: 131mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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10/10. I have made this recipe at least a dozen times. My 16 year old son told me it tasted like a fancy restaurant salad the first time I made it. I always double the marinade/dressing. Such a delicious strawberry lover recipe. Thanks for a winner!
Amazing. Thanks for the review
Loved this!!! So tasty and refreshing and guilt free!!!
Thank you. Glad you loved it.
One of my go to salads! I love adding some spinach, chopped almonds and swapping the red wine vinegar for balsamic! Delicious!
My family loved the salad and surprisingly my kids ate it to, And its perfectly healthy. Thank you so much for the recipe. KEEP UP THE GOOD WORK!
Amazing. Glad it worked.
Thankz your recipe helped me with my project imma role a 3 kit
Thank you, Ashton.