Refreshing Strawberry Chicken Salad Lunch

Whenever I crave something light but filling, I whip up this super fresh strawberry chicken salad. You get juicy grilled chicken with sweet strawberries and zippy feta on top of crunchy greens. It's so full of flavor it never sticks around—my family always polishes it off quicker than I think they will.

I dreamed this up after picking berries at a local farm and now, whenever strawberries are at their best, I invite friends for lunch and make a big bowl to share.

Dreamy Ingredients

• Red onion: thin slices add zing and color Go for mild onions if you can to keep the flavor gentle
• Balsamic vinaigrette dressing: drizzle brings together sweet and tangy flavors Use homemade or a simple store-bought one
• Sliced almonds: a handful for crunchiness Toast them if you have time to extra boost their flavor
• Olive oil: helps chicken get a tasty golden edge Plus, adds depth to the salad
• Mixed greens: loads the bowl with vibrant color and crunch Use baby spinach, arugula, or whatever looks perky
• Chicken breasts: lean, boneless, and skinless—use fresh for best results They grill up juicy and are packed with protein
• Feta cheese: crumble it yourself over the top for a rich creamy pop It goes so well with berries
• Salt: brings out all the flavors Use flaky sea salt or kosher salt if you like
• Black pepper: adds sharpness and warmth Try fresh cracked for extra punch
• Strawberries: pick the ripest, slice them up, and scatter them for juicy sweet bites

Simple Step-by-Step

Serve or Chill:

Pop onto chilled plates and serve right away…or stash in the fridge for a few hours if you need to prep ahead. Always best super fresh.

Mix Everything Up:

Use clean hands or tongs to gently toss so all that yummy dressing slides over everything, but don’t wreck the toppings.

Pour on the Dressing:

Splash balsamic vinaigrette evenly across the bowl Make sure everyone gets some in each bite.

Slice Up the Chicken:

With the juices settled, slice chicken into thin strips or bites and spread over the greens while still a bit warm.

Add the Onions:

Chop or thinly slice red onion Now sprinkle over the salad for the finishing touch of color.

Sprinkle Almonds:

Top with almonds Gently toss them in for an extra layer of crunch.

Crumble the Feta:

Take a hunk of feta and break it up right over the top. The creamy pieces melt onto the greens.

Drop in Strawberries:

Slice berries and add them over the greens so each scoop gets some. They bring bursts of juice every time.

Get Greens Ready:

Place mixed greens in a big salad bowl, double-check they’re good and dry so they stay crisp.

Let Chicken Rest:

Put the cooked chicken on a cutting board and let it chill for five minutes, so the juices don’t run out.

Grill Your Chicken:

Cook both sides for about six or seven minutes, letting a golden crust form. Use a meat thermometer—when it says 165°F, you’re good!

Season the Meat:

Shake salt and black pepper over each side Rub in seasoning with your hands to cover completely.

Heat Oil in Pan:

Drizzle olive oil into your skillet and warm on medium until it shimmers. Make sure it’s hot before the chicken hits the pan.

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The real trick is finding perfectly sweet strawberries They make all the difference! My youngest always asks for first pick of the strawberries on top—it's a running joke that never gets old.

Keeping It Fresh

Stash leftovers in a sealed container for a day or two No soggy salad here—just keep dressing on the side until you’re ready to eat Chicken can be cooked earlier and sliced up cold for speedy assembly

Swaps and Changes

Like something milder? Goat cheese is awesome instead of feta Want extra crunch? Use pecans or walnuts instead of almonds Not a fan of onions? Go with scallions or chives Add grilled asparagus or avocado for even more flavor

Try It This Way

This salad is totally satisfying for lunch or a light meal, but you can also team it up with grilled steak or salmon, pile it on top of quinoa, or eat with fresh baguette. Top with chopped mint or basil if you want an herby twist at the end.

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How It All Started

Long before salad was trendy, American kitchens mixed up chicken and fresh-picked berries every summer. These salads are old farmhouse tradition—these days, grilled chicken turns it into a sturdy meal and not just a side.

Recipe FAQs

→ Is there a good swap for feta cheese?

Totally—goat cheese is awesome here. It’s creamy, tangy, and goes great with strawberries.

→ What’s a quick way to boost chicken flavor?

Let the chicken soak in some olive oil, lemon, and seasonings for at least half an hour. It’ll taste way better after grilling.

→ Can I use other nuts besides almonds?

Pecans or toasted walnuts give a nice crunch and earthiness, so either one works perfectly if almonds aren’t your thing.

→ Do I have to stick with balsamic vinaigrette?

If you want something sweeter, give strawberry vinaigrette a try, or go for honey-mustard if you like a bit more zing.

→ Why let chicken sit before slicing?

Letting it rest keeps all the juices inside, so your chicken stays moist and the salad’s more delicious.

→ Can I throw this salad together ahead of time?

Yep, just don’t add the dressing until right before you eat, or else the greens might turn soggy.