Strawberry Chicken Salad with Strawberry Balsamic Dressing
Make Strawberry Chicken Salad with Strawberry Balsamic Dressing for bright, fruity lunches—toss and serve in 15 minutes.
Ingredients
- 2 cups cooked chicken (chopped)
- 4 cups romaine (chopped)
- 2 cups strawberries (chopped)
- 1/2 cup dried cranberries
- 1/4 cup red onion (sliced)
- 1/4 cup goat cheese (crumbled)
- 1/4 cup almonds (sliced)
- 1 cup strawberries
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 clove garlic (minced)
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
Step 1: Make the Strawberry Balsamic Dressing
In a blender or food processor pulse the strawberries with the balsamic vinegar, extra-virgin olive oil, Dijon mustard, minced garlic, salt and pepper until completely smooth and slightly glossy; scrape down the sides once or twice so the dressing emulsifies into a silky pink vinaigrette. Pour the finished dressing into a small clear glass jar with a tight lid and set it aside to rest while you prepare the salad components.
Step 2: Prep and Chop the Fresh Components
Chop the cooked chicken into bite-sized, slightly irregular pieces so the charred edges and juicy interior remain visible. Hull and quarter most of the strawberries but keep a few whole for garnish; thinly slice the red onion into delicate half-moons, crumble the goat cheese into small pebble-like pieces, and ensure the romaine is chopped into crisp, even ribbons. Place each component in its own small vessel (shallow ceramic bowls or clear glass jars) for a clean assembly flow.
Step 3: Combine and Toss the Salad
In a large matte grey ceramic mixing bowl add the chopped romaine, chicken, quartered strawberries, dried cranberries, sliced red onion, crumbled goat cheese and sliced almonds. Using wooden salad tongs or a large spoon, gently toss until the dressing (kept in its glass jar) lightly coats leaves and fruit — aim for an evenly glistening, not soggy, finish with visible streaks of pink dressing clinging to the chicken and berry surfaces.
Step 4: Plate and Finish for Serving
Spoon the tossed salad into the same large matte grey shallow bowl for each portion, arranging a few whole strawberries and a couple of chicken pieces on top for height. Drizzle additional dressing from the glass jar in thin ribbons over the plated salad, then finish with a few extra almond slices and a small pinch of crumbled goat cheese for contrast.
Notes
- Use ripe, fragrant strawberries for the best flavor.
- Store dressing separately to prevent soggy greens.
- Toast almonds briefly to deepen their flavor before adding.