Go Back
–+ servings
Strawberry Chicken Salad

Strawberry Chicken Salad with Candied Walnuts

5 from 1 vote

Your rating helps support the making of more tested, delicious gluten-free recipes.

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 4 salads
Strawberry Chicken Salad is an easy, healthy, and delicious cold lunch that's perfect to make during the busy work week.
Print Pin Share Save

Equipment

Ingredients

For the Balsamic Dressing:

  • ½ cup balsamic vinegar
  • ½ cup olive oil
  • 1 ½ tablespoon Dijon mustard
  • 2 tablespoon honey
  • salt & pepper to taste

For the Chicken:

  • 4 boneless skinless chicken breasts halved lengthwise
  • 3 to 4 tbsps Homemade Balsamic Dressing
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the Strawberry Salad:

  • 1 quart strawberries halved or quartered
  • 16 oz spring lettuce mix
  • ¼ red onion sliced
  • 6 oz feta cheese sprinkled to your liking
  • 2 cups Candied Walnuts

Instructions

For the Balsamic Dressing:

  • Add all of the ingredients to a mason jar or sealed container; shake until smooth. Taste test on a piece of lettuce. If it's too tart, add a dash of sugar or more honey. Be careful not to make it too sweet.

For the Strawberry Salad:

  • Trim chicken breasts of excess fat, then cut in half lengthwise & place in a gallon storage bag. Add in 4-to-5 tbsps of the Balsamic dressing. Seal the bag, and shake, being sure to coat the chicken on all sides. Refrigerate and allow to marinate at-least 30 minutes, or overnight.
  • Once ready to cook: Preheat the oven to 350 F. Heat an oven-safe cast iron skillet, grill pan, or frying pan with 1 tablespoon of oil over medium-high heat. Place the halved chicken breasts in the pan, being sure to keep spaced apart to encourage browning. Cook 6-8 minutes per side, or until seared. Transfer the pan into the oven to finish cooking, about 10 minutes, or until the internal temperature of the chicken reads 165 F.
  • Remove the pan from the oven and transfer the chicken to a plate to rest. Once cooled, cut into bite-sized strips. Sometimes I place the whole cooked breasts in the fridge and cut it up the following day - this makes the chicken really moist.
  • To assemble the salad: Slice the strawberries in half or quarters. Slice the red onion thinly. Place the salad greens in meal prep containers, or on dinner plates. Top with the sliced grilled chicken, strawberries, feta cheese, red onion, and candied walnuts. Drizzle over the balsamic dressing.

Notes

Candied Walnuts - Three Ingredients - Easy and Quick Snack
    • Grill the chicken outside on a charcoal or gas grill for more flavor.
    • You can make the dressing a day ahead if you'd like. Store in the refrigerator. Sometimes if your refrigerator is set too cold, the olive oil will solidify after a couple of days. In this case, either leave the dressing out at room temp for 30 minutes before eating or heat the jar (never heat mason jar lids) in the microwave for 10-20 seconds, just until brought back to room temperature.
    • Store the salad dressing separately from the salad. Add the dressing only when you are just about to eat.
    • This salad would also be delicious with grilled or roasted salmon.
    • Optional add-ins: craisins, pumpkin seeds, mandarin oranges, sliced or roasted almonds, halved grapes, etc.
Click here to add your own private notes.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!