If you’re looking for a salad that bursts with fresh flavors and vibrant colors, this Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe is the absolute answer. Imagine tender grilled chicken paired with juicy strawberries, creamy avocado, crunchy candied pecans, and tangy feta, all brought together by a homemade basil balsamic vinaigrette that’s both light and irresistibly flavorful. It’s a perfect dish for lunch, dinner, or anytime you want to impress yourself and your guests with something healthy yet indulgent.
Ingredients You’ll Need
Every ingredient here plays a starring role in this salad’s magic. From the fresh herbs to the sweet berries, each component contributes texture, taste, or color, making this dish a delightful experience from the first bite to the last.
- Fresh basil leaves (½ cup): Adds a fragrant, peppery note that’s essential in the vinaigrette’s bright flavor.
- Extra virgin olive oil (½ cup): Creates a smooth, rich base for the dressing, balancing acidity with healthy fats.
- Balsamic vinegar (¼ cup): Brings tang and subtle sweetness to the vinaigrette.
- Honey (½ tablespoon): Just enough natural sweetness to harmonize the dressing’s flavors.
- Dijon mustard (1 teaspoon): Provides a gentle punch and emulsifies the vinaigrette perfectly.
- Minced garlic (1 teaspoon): Adds depth and aromatic warmth.
- Kosher salt (½ teaspoon): Enhances every flavor in the salad and dressing.
- Ground black pepper (¼ teaspoon): Offers just a hint of spicy background.
- Boneless, skinless chicken breasts (4, 6-ounce each): The hearty protein that makes this salad truly satisfying.
- Mixed greens (6 cups): Bring fresh, crisp texture and a vibrant green canvas.
- Candied pecans (â…“ cup): Provide sweet, crunchy contrast with a nutty edge.
- Red onion (¼ small, thinly sliced): Adds mild sharpness and color.
- Avocado (1, pitted and chopped): Offers creamy richness and smooth mouthfeel.
- Strawberries (½ pound, hulled and sliced): Juicy bursts of natural sweetness and color.
- Crumbled feta cheese (4 ounces): Lends saltiness and tangy creaminess.
How to Make Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe
Step 1: Prepare the Basil Balsamic Vinaigrette
Start by adding fresh basil, olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper into a blender jar. Blend until the mixture transforms into a luxuriously smooth and emulsified dressing. This vibrant vinaigrette is truly the heart of the salad, tying all the ingredients together with bright and balanced notes. Give it a quick taste and adjust salt or pepper if you want to amplify the flavors even more.
Step 2: Marinate the Chicken
Pop your chicken breasts into a resealable bag and pour in ¼ cup of your freshly made basil balsamic vinaigrette. Seal up the bag and give it a good shake so every piece gets a flavorful coat. Slap that bag in the fridge for at least 30 minutes, or if you have the time, let it soak up all those flavors for up to 8 hours. This marinade ensures your chicken stays juicy and perfectly infused.
Step 3: Grill the Chicken
Preheat your grill to 450°F and lightly grease the racks to prevent sticking. Remove the chicken breasts from the marinade, letting excess drip off, and place them on the grill. Cook for about 5 minutes on each side or until an instant-read thermometer reads 165°F. That golden char combined with juicy tenderness is what makes this salad unforgettable. Let the chicken rest for 5 minutes before slicing to keep all those juices locked in.
Step 4: Assemble Your Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe
In a large bowl, toss the mixed greens with half of the vinaigrette to lightly dress them. Spread the greens evenly on a serving platter, then artfully layer the sliced grilled chicken on top. Add candied pecans, red onion, chopped avocado, fresh strawberries, and sprinkle the crumbled feta cheese over everything. Give it a final drizzle of two tablespoons of the dressing and serve the rest on the side. This is the moment where all those ingredients come together, ready to delight your taste buds.
How to Serve Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe
Garnishes
Fresh basil leaves or a sprinkle of cracked black pepper make excellent garnishes that enhance the fresh, herbaceous notes of the salad. For extra flair and a pop of color, adding edible flowers or a zest of lemon on top can make the dish as stunning as it is delicious.
Side Dishes
This salad shines best as a standalone meal, but if you want to round it out, light sides like crusty bread, garlic crostini, or a chilled cucumber soup pair beautifully. These mild companions won’t compete with the complex flavors but instead complement and refresh your palate.
Creative Ways to Present
For a casual touch, serve this strawberry chicken salad in individual mason jars layered neatly with greens, chicken, and toppings for an eye-catching portable meal. Alternatively, arrange the salad components in sections on a large platter, allowing guests to build their own, adding a fun and interactive element to any gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, but keep the dressing separate if possible to prevent the greens from wilting. The salad will stay fresh for up to 2 days and can be quickly tossed together again before serving.
Freezing
This particular salad does not freeze well, since the fresh greens, avocado, and vinaigrette lose their texture and flavor upon freezing. It’s best enjoyed fresh or stored in the refrigerator for short-term use.
Reheating
If you have leftover chicken, warm it gently in the microwave or a skillet until just heated through. Avoid reheating the salad greens; instead, freshly toss them with the reheated chicken and vinaigrette just before serving.
FAQs
Can I use other berries instead of strawberries?
Absolutely! Blueberries or raspberries can be great substitutes and offer their own unique sweetness and texture, though strawberries give the best balance of tartness and juiciness that complements this salad perfectly.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and consider adding grilled tofu or chickpeas for protein. The basil balsamic vinaigrette still adds plenty of flavor to keep the salad exciting.
What kind of greens work best?
Mixed greens are recommended because they provide a variety of flavors and textures. You can use spinach, arugula, or spring mix as alternatives, depending on your preference.
Can I prepare the vinaigrette in advance?
Definitely. The basil balsamic vinaigrette can be made up to 3 days ahead and stored tightly covered in the refrigerator. Just give it a quick shake or stir before using.
What if I don’t have a grill?
No worries! You can cook the chicken on a grill pan, broiler, or even in a hot skillet. Just watch the cooking time closely to achieve that beautiful golden sear and juicy interior.
Final Thoughts
I genuinely hope you give this Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe a try soon. It’s truly a celebration of fresh, simple ingredients coming together to create a dish that feels special yet effortless. Whether it’s for a weekday lunch or a weekend dinner with friends, this salad promises to brighten your table and your day.
Print
Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A refreshing and flavorful Strawberry Chicken Salad featuring grilled chicken breasts, fresh mixed greens, ripe strawberries, creamy avocado, candied pecans, red onion, and crumbled feta cheese, all tossed in a vibrant basil balsamic vinaigrette. Perfect for a light lunch or dinner, this salad combines sweet, savory, and tangy elements for a well-balanced and satisfying meal.
Ingredients
For the Basil Balsamic Vinaigrette
- ½ cup fresh basil leaves
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ½ tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Salad
- 4 (6-ounce) boneless, skinless chicken breasts
- 6 cups mixed greens (about 7.5 ounces)
- â…“ cup candied pecans
- ¼ small red onion, thinly sliced
- 1 avocado, pitted and chopped
- ½ pound strawberries, hulled and sliced
- 4 ounces crumbled feta cheese
Instructions
- Make the Vinaigrette: Add all vinaigrette ingredients—fresh basil leaves, extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, kosher salt, and ground black pepper—into the jar of a blender. Blend until the mixture is smooth and emulsified. Taste and adjust seasoning with additional salt or pepper if needed.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag and pour in ¼ cup of the prepared basil balsamic vinaigrette. Seal the bag securely and shake to evenly coat the chicken. Refrigerate for at least 30 minutes and up to 8 hours for optimal flavor infusion.
- Grill the Chicken: Preheat the grill to 450°F and lightly grease the grill grates to prevent sticking. Remove chicken from the marinade, allowing excess to drip off. Grill each chicken breast for about 5 minutes per side, or until an internal temperature of 165°F is reached as measured by a meat thermometer. Remove from the grill and let the chicken rest for at least 5 minutes to retain their juices.
- Assemble the Salad: Place the mixed greens in a large bowl and drizzle half of the remaining vinaigrette over them. Toss gently to coat the greens evenly. Transfer the dressed greens onto a serving platter. Arrange grilled chicken slices over the bed of greens. Sprinkle candied pecans, thinly sliced red onion, chopped avocado, sliced strawberries, and crumbled feta cheese on top. Drizzle with an additional two tablespoons of vinaigrette, serve the remaining vinaigrette on the side, and serve immediately for the freshest taste.
Notes
- Marinate the chicken longer, up to 8 hours, to intensify the flavor.
- If you don’t have a grill, you can cook the chicken on a grill pan or stovetop skillet over medium-high heat.
- For a nut-free version, omit the candied pecans or substitute with roasted pumpkin seeds.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to one week. Shake well before using.
