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

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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)
⅓ 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

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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.