Strawberry Chicken Salad Lunch

When I'm craving something light but still filling, I always whip up this crisp strawberry chicken salad. Tender grilled chicken and sweet strawberries with a punchy feta hit just the right spot together. It's super crunchy, full of fresh herbs, and always gets eaten up faster than I think it will.

I whipped this up for the first time after a fun day picking berries and now it's my favorite way to share strawberry season at lunch with friends.

Irresistible Ingredients

• Balsamic vinaigrette dressing: Brings together sweetness and tartness in every forkful. For the cleanest taste pick one with only a few simple things or mix up your own quick.
• Red onion: Thin slices kick up the salad with a bit of zing and their pretty purple color. Milder onions work best for a gentler bite.
• Sliced almonds: These are all about crunch. Toast them up if you want extra nutty aroma and texture.
• Feta cheese: Crumble it yourself if you can—so much creamier and tangier that way. Gives a nice salty kick next to the berries.
• Strawberries: Slice them up juicy and sweet. Try to grab some that are really ripe so they taste amazing.
• Mixed greens: Lots of texture and color. Spring mix, arugula, or baby spinach—the fresher the better.
• Black pepper: Give it a handful of twists over everything for spice. Freshly cracked is way tastier than preground.
• Salt: Helps all the flavors shine and keeps the chicken juicy. Sea salt or kosher brings out the best.
• Olive oil: Makes chicken golden brown and tosses everything together. Extra virgin adds a nice smell too.
• Chicken breasts: Boneless, skinless, full of lean protein. Fresh chicken cooks up juicier than frozen every time.

Simple Steps

Serve or Store:

If you're hungry now, serve on chilled plates. Or pop in the fridge for a couple hours—just don't wait too long, it's best super fresh.

Toss to Combine:

Grab some tongs or just your hands and lightly toss the salad. You want the dressing everywhere but keep all the chunky goodies on top.

Dress the Salad:

Pour your balsamic vinaigrette on last, making sure it hits all the bits and pieces.

Slice the Chicken:

Cut up the rested chicken into pieces or thin strips. Spread those warm bites all over your greens.

Slice and Add Onions:

Peel your onion, slice it paper-thin, and drop it in for a little zip and brightness.

Toss in Almonds:

Scatter your almonds over the top. If you toasted them, that deep nutty smell comes through big time.

Crumble the Feta:

Break up the feta and let it fall everywhere so every bite gets some creaminess.

Add the Strawberries:

Spread the berry slices evenly on the greens so there's a strawberry in every scoop.

Prep the Salad Greens:

Lay out your greens in a big old bowl while the chicken chills. Pat them dry if you want max crunch.

Rest the Chicken:

Put the cooked chicken on a cutting board to hang out for five minutes. This keeps the meat nice and juicy.

Cook the Chicken:

Drop your chicken breasts in the hot skillet. Let them sizzle for about six or seven minutes per side, until they get caramel colored. If you’ve got a thermometer, check for 165 degrees—that’s how you know they're perfect.

Season the Chicken:

Give each side of your chicken a good sprinkle of salt and pepper. Press it in so it sticks well.

Heat the Skillet and Oil:

Pour olive oil into a big pan and heat it on medium until it shimmers. You want it hot before you toss the chicken in.

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Want to make this salad special? Use strawberries that are super ripe and sweet. My youngest always wants dibs on the top strawberry, so it’s a playful tradition at our table now.

How to Store It

Tuck leftovers into a sealed container and they'll be good for up to two days. Leave off the dressing until right before eating to keep things crunchy. Cook chicken ahead of time and slice cold for quick meal building later.

Swap Options

If you're in the mood for something tangier or just less rich, go for goat cheese instead of feta. Try walnuts or pecans instead of almonds for a new twist. Don't want red onion? Chopped scallions or chives work too. Grill up some asparagus or toss in avocado if you’re after more flavors.

How to Enjoy

This can be a meal on its own if you want something light, or serve next to salmon or steak. It’s great with a chunk of bread or over quinoa to fill you up. Brighten with fresh mint or basil if you like your greens herby.

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Stories Behind the Dish

Long ago, American families made fresh berry salads every summer right after picking. Adding grilled chicken is a newer twist that turns a simple salad into a full meal.

Frequently Asked Questions

→ Could I use a different cheese instead of feta?

Sure! Goat cheese is creamy and tangy, and it goes really well with strawberries too.

→ What's a good way to get more flavor in the chicken?

Try marinating chicken with olive oil, lemon, and some herbs at least half an hour first. That way, it soaks up more flavor before you cook it.

→ If I don’t have almonds, which other nuts should I use?

Pecans or toasted walnuts add a nice crunch and go great with the other flavors.

→ Can I use a different kind of dressing?

Definitely. A strawberry-flavored vinaigrette gives it more sweetness. Or use something tangy like honey-mustard to shake things up.

→ Why wait before slicing the chicken after cooking?

Letting it rest keeps all the juices inside so your chicken stays moist and tender.

→ Is this something I can prep ahead?

Absolutely. Just keep the dressing off until you’re ready to eat so your greens don’t wilt.