Go Back
Chicken Strawberry Salad With Lemon Vinaigrette
Gerry Biordi

Chicken Strawberry Salad With Lemon Vinaigrette

Chicken Strawberry Salad with Lemon Vinaigrette is a fresh, colorful salad combining tender chicken, juicy strawberries, crisp greens, and a bright homemade lemon dressing. Light yet satisfying, it’s perfect for a quick lunch, summer dinner, or easy meal prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 475
Ingredients Method Video Notes

Ingredients
  

For the Salad
  • 2 boneless, skinless chicken breasts
  • 6 cups mixed greens or chopped romaine
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1 ripe avocado, diced
  • 1/3 cup crumbled feta cheese
  • 1/4 cup sliced almonds or chopped pecans
  • 1/4 small red onion, thinly sliced
For the Lemon Vinaigrette
  • 1/4 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
For the Chicken
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Method
 

  1. Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook for about 5 to 7 minutes per side, or until the thickest part reaches 165°F.
  3. Transfer the chicken to a plate and let it rest for about 5 minutes before slicing.
  4. While the chicken rests, whisk together the lemon juice, olive oil, honey, Dijon mustard, garlic, salt, and black pepper until smooth
  5. Add the mixed greens to a large bowl. Top with sliced strawberries, avocado, red onion, feta, and almonds or pecans.
  6. Slice the rested chicken into thin strips and arrange it over the salad.
  7. Drizzle with the lemon vinaigrette and gently toss just before serving.

Video

Notes

  • Keep the vinaigrette separate if preparing the salad ahead of time.
  • Add the avocado shortly before serving for the freshest appearance.
  • Grilled or leftover chicken can be used instead of pan-cooked chicken.
  • Goat cheese, mozzarella, or additional avocado can replace the feta.
  • Toasting the almonds or pecans adds extra crunch and a deeper nutty flavor.
  • For the most accurate nutrition information, calculate using the specific brands and quantities of ingredients used.