Description
This Strawberry Chicken Salad is a fresh and flavorful summer dish featuring tender baked chicken breasts, juicy strawberries, crunchy toasted almonds, and tangy feta cheese, all tossed in a vibrant balsamic vinaigrette. It’s a perfect light yet satisfying meal for warm weather.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Salad
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh basil
- 1/4 cup toasted slivered almonds
- 5 cups mixed greens (spring mix, spinach, romaine)
Vinaigrette Dressing
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken breasts.
- Prepare chicken: Pat the chicken breasts dry with paper towels to ensure the seasoning sticks well.
- Mix seasoning: In a small bowl, whisk together 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1/4 tsp onion powder to create a flavorful spice rub.
- Season chicken: Rub the spice mixture evenly all over each chicken breast.
- Arrange chicken: Place the seasoned chicken breasts in a baking dish, making sure to leave some space between them for even cooking.
- Bake chicken: Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C), checking with a meat thermometer.
- Rest chicken: Remove the chicken from the oven and let it rest for 10 minutes before slicing into bite-sized pieces to retain juices.
- Make vinaigrette: While the chicken cooks and rests, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
- Adjust seasoning: Taste the dressing and adjust salt and pepper if needed for balanced flavor.
- Assemble salad base: In a large bowl, gently combine 5 cups mixed greens, sliced strawberries, crumbled feta, chopped red onion, and fresh basil.
- Add chicken: Incorporate the sliced chicken pieces into the salad bowl.
- Dress salad: Drizzle the prepared vinaigrette over the salad, adding more to taste, and toss gently to coat all ingredients evenly.
- Add almonds: Sprinkle the toasted slivered almonds on top of the salad for a delightful crunch.
- Serve: Serve the strawberry chicken salad immediately for optimal freshness and flavor.
Notes
- Use a meat thermometer to ensure the chicken is safely cooked but remains moist.
- Letting the chicken rest after baking helps retain its juices, improving texture and flavor.
- Feel free to substitute slivered almonds with pecans or walnuts for a different nutty flavor.
- The salad can be prepared ahead by baking the chicken and refrigerating it separately; toss together just before serving.
- For a lower-calorie version, reduce the amount of feta cheese or substitute with a lighter cheese option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
