Strawberry Chicken Salad
Make Strawberry Chicken Salad now: grilled chicken, ripe strawberries and lemon vinaigrette for a bright, easy meal.
Ingredients
- 1 pound chicken, seasoned, grilled & chopped
- 5 ounces baby spring mix
- 1 large English cucumber, sliced
- 1 large avocado, diced
- 1 pound fresh strawberries, sliced
- ¼ cup sweetened dried cranberries (optional)
- ¼ cup sliced almonds (optional)
- Goat cheese for garnish (optional)
- 6 tablespoons olive oil
- 2 teaspoon white vinegar
- 2-2½ tablespoons fresh squeezed lemon juice
- ½ teaspoon salt (to taste)
- ½ teaspoon pepper (to taste)
Instructions
Step 1: Season and Grill the Chicken
Pat the chicken dry, season generously with salt, pepper and a light drizzle of olive oil so each piece develops color and flavor. Grill until the exterior shows a thin, golden char and the interior remains juicy; allow the cooked chicken to rest and cool completely so the juices settle. Once cooled, chop into bite-sized cubes or thick strips that will read clearly in the salad—each piece should show caramelized grill marks and a moist, tender interior when cut.
Step 2: Make the Lemon Vinaigrette
Combine olive oil, white vinegar, freshly squeezed lemon juice, salt and pepper in a clear glass jar with a tight lid. Close and shake vigorously until the dressing emulsifies into a glossy, slightly viscous vinaigrette. Taste and adjust: if you want it less salty start lower and add salt to preference, and add a touch more lemon or vinegar for brighter acidity. Keep the jar on the counter for immediate use or at room temperature for up to two days.
Step 3: Toss the Salad
In a large deep blue mixing bowl, layer baby spring mix, sliced cucumber, sliced strawberries, diced avocado, and the cooled chopped grilled chicken. Scatter optional dried cranberries, sliced almonds and crumbled goat cheese across the top. Pour a little vinaigrette and gently fold everything together with wooden salad servers so the leaves remain crisp and the avocado keeps its shape; the result should be glossy, evenly coated leaves, glistening strawberry slices, and golden chicken cubes distributed throughout the bowl.
Step 4: Plate and Finish
Spoon the tossed salad into the same deep blue serving bowl for a composed presentation: cluster a few chicken pieces at the center, fan avocado slices on one side, arrange strawberry slices in a small row for color contrast, and sprinkle almond slivers and goat cheese as punctuation. Place the glass dressing jar nearby for optional additional drizzle. Finish with a few grinds of black pepper and a delicate sheen of vinaigrette over the top so the textures read—charred chicken, creamy avocado, juicy strawberries and crunchy almonds—ready to serve.
Notes
- Grill chicken until just cooked through to keep it juicy
- Slice strawberries just before tossing to prevent excess juice
- Make vinaigrette in a jar and shake well before serving
- Toast almonds briefly for more flavor
- Store components separately for best texture