Grilled Chicken Strawberry Salad combines ripe strawberries, tender grilled chicken, creamy goat cheese and a bright balsamic dressing. Toasted pecans add a satisfying crunch, creating a salad that tastes better than many restaurant versions and makes a fresh, healthy dinner. This spinach-and-arugula salad with strawberries also stores well for meal prep, so you can enjoy a flavorful lunch throughout the week.
If you enjoy the grilled chicken and strawberry salads from chains like LongHorn or Wendy’s, you’ll love this easy homemade Strawberry Goat Cheese Salad that captures the same balance of sweet, savory and tangy flavors.
Why You’ll Love Spinach Chicken Salad with Strawberries
- An exciting mix of textures. Creamy goat cheese, juicy strawberries, tender chicken and crunchy pecans create great contrast in every bite.
- Bright, summery flavors. Fresh strawberries and peppery greens celebrate seasonal produce.
- Meal-prep friendly. Cook the chicken ahead and store components separately so the salad stays crisp through the week.
Strawberry Balsamic Chicken Salad Ingredients
For the chicken
- Chicken: boneless, skinless chicken breasts, sliced horizontally for even cooking.
- Balsamic vinegar: lends a mild, sweet acidity to the marinade.
- Olive oil: or another neutral oil.
- Seasonings: paprika, garlic powder, onion powder, dried oregano, salt and black pepper for a balanced marinade.
For the balsamic dressing
- Balsamic vinegar
- Honey: choose raw or local honey when possible.
- Dijon mustard: smooth or grainy works well.
- Salt and black pepper: to taste.
For the salad
- Greens: a mix of spinach and arugula for flavor and peppery notes.
- Strawberries: fresh and halved for bright sweetness.
- Cucumber: thinly sliced, Persian cucumber works well.
- Onion: thinly sliced red onion for a mild bite; yellow onion is an acceptable alternative.
- Goat cheese: crumbled goat cheese adds a tangy creaminess; feta or another soft cheese can be substituted.
- Pecan halves: toast briefly in a dry skillet for extra crunch.
How To Make Grilled Chicken Strawberry Salad
- Marinate the chicken. Pat the chicken breasts dry. Whisk together balsamic vinegar, olive oil, paprika, garlic powder, onion powder, oregano, salt and pepper in a wide bowl, add the chicken and marinate at least 30 minutes (or up to 24 hours).
- Prepare the dressing. Whisk balsamic vinegar, honey, Dijon mustard, salt and pepper in a small bowl and set aside.
- Grill the chicken. Heat a grill pan or outdoor grill, cook the chicken over medium heat about 4–5 minutes per side (or until cooked through). Let rest briefly, then slice.
- Assemble the salad. Combine spinach and arugula, halved strawberries, sliced cucumber and red onion in a large bowl. Add crumbled goat cheese and toasted pecans. Top with sliced chicken and drizzle the balsamic dressing. Toss gently and serve immediately.
Tips To Make Strawberry Balsamic Salad
- Pat chicken dry before marinating so the marinade clings better.
- Marinate at least 30 minutes; longer (up to 24 hours) deepens the flavor.
- Slice grilled chicken before serving for easier eating.
- The chicken is delicious served hot or chilled for meal prep.
- Halve or slice strawberries depending on size and preference.
- Red onion adds a mild sweetness; swap yellow onion if you prefer.
- Swap goat cheese for feta or your preferred soft cheese if desired.
- Toast pecans in a dry skillet to boost their crunch and aroma.
Frequently Asked Questions
Yes. Boneless, skinless chicken thighs are juicier and work well if you prefer them over breasts; adjust cooking time so they reach a safe internal temperature.
Absolutely. Pan-searing is a great option if you don’t have a grill; use a meat thermometer to ensure the chicken is cooked through without drying out.
Yes. A good-quality balsamic vinaigrette or a poppy seed dressing are convenient alternatives if you prefer not to make the dressing from scratch.
Store the cooked chicken, salad greens and dressing separately in airtight containers. Combine them just before serving; the salad keeps well for up to three days when stored properly.
You can freeze the cooked chicken for up to three months, but avoid freezing the assembled salad as the greens and strawberries will suffer from texture changes.
This salad is a complete meal on its own. If you want something extra, a simple garlic bread or a crusty loaf pairs nicely. For dessert, fresh fruit or a light cheesecake are pleasant options.
More Chicken Salad Recipes
- Cilantro Lime Chicken Salad
- Chicken Caesar Pasta Salad
- Chicken Avocado Salad
- Crispy Buffalo Chicken Salad
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Grilled chicken strawberry salad
Ingredients
For the chicken
- 2 whole boneless skinless chicken breasts, sliced horizontally
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
For the salad
- 4 cups greens (spinach & arugula)
- 1½ cups strawberries, halved
- ½ cup Persian cucumber, thinly sliced
- ½ medium red onion, thinly sliced
- ⅓ cup crumbled goat cheese
- ⅓ cup pecan halves, toasted
Instructions
- Pat the chicken breasts dry.
- Whisk balsamic vinegar, olive oil, paprika, garlic powder, onion powder, oregano, salt and pepper in a bowl. Add the chicken and marinate at least 30 minutes.
- Whisk dressing ingredients — balsamic vinegar, honey, Dijon mustard, salt and pepper — in a small bowl and set aside.
- Heat a grill pan or outdoor grill and cook the chicken over medium heat until cooked through, about 4–5 minutes per side depending on thickness.
- Prepare the salad ingredients in a large bowl. Add sliced cooked chicken, drizzle with dressing, toss gently and serve immediately.
Notes
- Pat the chicken dry before marinating to help the marinade adhere.
- Marinate for at least 30 minutes or up to 24 hours for deeper flavor.
- Slice the grilled chicken for easier serving.
- Serve the chicken hot or chilled for meal prep convenience.
- Toast pecans in a dry skillet to enhance crunch.
Nutrition
Carbohydrates: 17 g |
Protein: 18 g |
Fat: 16 g |
Saturated Fat: 4 g |
Fiber: 3 g |
Sugar: 11 g
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