Strawberry Chicken Salad

Make Strawberry Chicken Salad in 20 minutes: juicy strawberries, tender rotisserie chicken, and creamy basil mayo dressing.

Ingredients

• 1 rotisserie chicken (shredded and diced, (about 4 cups) $5.97)
• 1 ½ cup strawberries (diced, 4-5 large strawberries $1.02*)
• 1 cup red onion (diced, $0.61)
• ¼ cup walnuts (chopped, $1.18)
• 1 cup celery (diced, $0.62)
• ¾ cup mayonnaise ($0.84)
• 1 Tbsp fresh basil (minced, $0.45)
• 1 Tbsp white vinegar ($0.02)
• 1 tsp salt ($0.04)
• 1 tsp black pepper (freshly cracked, $0.15)
• 1 Tbsp balsamic glaze ($0.15)

Instructions

Step 1: Shred the Rotisserie Chicken

Remove all white and dark meat from the rotisserie bird and break it into manageable pieces. Use two forks to pull the meat into irregular, tender shreds—visible fibers, some larger flakes, some finely pulled strands—so the chicken will grab onto dressing. Transfer the shredded chicken to a large mixing bowl and set it aside while you prepare the other components.

Step 2: Chop, Dice and Mince the Fresh Elements

Quarter and dice 4–5 large strawberries into juicy, uniform cubes so their bright red interior is exposed. Finely dice the celery for crisp, translucent slivers and thinly slice the red onion into small, sharp-edged pieces. Chop the walnuts into chunky bits to preserve crunchy texture. Mince the fresh basil until fragrant. Keep each prepped item visually distinct so color and texture remain obvious when combined.

Step 3: Combine the Salad Components

Add the shredded chicken, diced strawberries, red onion, chopped walnuts, and diced celery into the same large mixing bowl. Gently fold the dry components together so colors and textures are layered—pale chicken, ruby strawberries, ivory onion, and golden walnut—ready to receive the dressing. Leave the bowl centered and open, inviting the next step of emulsification.

Step 4: Whisk the Dressing and Toss Everything Together

In a smaller mixing bowl whisk the mayonnaise with minced basil, white vinegar, salt, and freshly cracked black pepper until smooth and slightly glossy. Pour the creamy dressing over the ingredients in the large bowl and toss thoroughly until every shred of chicken and strawberry cube is lightly, evenly coated in a cohesive, creamy texture—creamy ribbons clinging to chicken fibers, flecks of basil throughout, tiny pools of dressing settling in walnut nooks.

Step 5: Plate, Drizzle and Serve

Spoon the tossed salad onto a round white plate layered with crisp green lettuce leaves so the salad sits slightly piled in the center. Finish with a delicate, glossy thread of balsamic glaze drizzled across the top, scatter a few extra walnut pieces around the rim for a rustic touch, and place a lightweight fork nearby. The final presentation is a vibrant, textural harmony: juicy strawberries, creamy chicken, crunchy walnuts, and glossy balsamic highlights.

Notes

• Prepare the dressing last minute to keep strawberries from becoming soggy.
• Toast walnuts briefly to enhance flavor and crunch.
• Use a mix of mayo and Greek yogurt for a lighter dressing.
• Chill the bowl and utensils for an extra-crisp salad when serving outdoors.
• Reserve a few whole strawberries and walnut pieces for garnish.