Grilled Chicken & Strawberry Salad – Fresh, Bright, and Satisfying

This is the kind of salad that makes you want to eat salad more often. Juicy grilled chicken, sweet strawberries, crunchy almonds, and a zippy balsamic dressing come together in a way that feels fresh but still filling. It’s simple to make, gorgeous on the plate, and easy to customize for whatever you have on hand.

Whether you’re packing lunch or serving dinner on a warm evening, this salad hits the sweet spot between hearty and light.

Grilled Chicken & Strawberry Salad - Fresh, Bright, and Satisfying

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings 4 servings

Ingredients

  

• 2 boneless, skinless chicken breasts (about 1 to 1.25 pounds total)
• 8 cups mixed greens (spring mix, arugula, or baby spinach)
• 1½ cups fresh strawberries, hulled and sliced
• ½ small red onion, thinly sliced
• ½ cup cucumber, thinly sliced (optional but refreshing)
• ⅓ cup crumbled goat cheese or feta
• ¼ cup sliced almonds (or chopped pecans)
• Fresh basil or mint leaves, torn (about 2 tablespoons, optional)
• 1½ tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 1½ tablespoons balsamic vinegar
• 1 teaspoon honey (more to taste)
• 1 teaspoon Dijon mustard
• Pinch of kosher salt and black pepper

Instructions

 

• Marinate the chicken. In a small bowl, whisk olive oil, honey, Dijon, garlic, salt, and pepper. Coat the chicken and let it sit for 15–30 minutes at room temperature, or up to 8 hours covered in the fridge. This keeps it juicy and flavorful.
• Preheat the grill or grill pan. Heat to medium-high and oil the grates lightly to prevent sticking. If using a skillet, add a thin film of oil and heat until shimmering.
• Grill the chicken. Cook 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let the chicken rest on a cutting board for 5 minutes, then slice across the grain.
• Toast the nuts. In a dry skillet over medium heat, toast almonds for 2–3 minutes, stirring, until fragrant and lightly golden. Remove immediately to cool.
• Make the dressing. Whisk olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until emulsified. Taste and adjust—add a touch more honey for sweetness or vinegar for tang.
• Prep the salad base. Add greens to a large bowl. Top with strawberries, red onion, cucumber, and half the toasted nuts and cheese. Add torn basil or mint if using.
• Dress and toss. Drizzle about two-thirds of the vinaigrette over the salad and toss gently until lightly coated. You want a shiny, not soggy, salad.
• Add the chicken. Arrange sliced grilled chicken on top. Sprinkle the remaining cheese and nuts. Finish with the rest of the dressing or serve it on the side.
• Serve. Plate immediately so the greens stay crisp and the chicken stays warm. Season with a pinch of salt and pepper if needed.

Why This Recipe Works

Grilled chicken brings savory flavor and a little smokiness, which pairs beautifully with the natural sweetness of ripe strawberries. The greens add freshness, while nuts and cheese bring texture and richness. A tangy balsamic vinaigrette ties everything together and balances the sweet-tart notes without weighing the salad down.

Best of all, this recipe uses everyday ingredients and comes together quickly, making it a go-to for busy weeknights.

What You’ll Need

• 2 boneless, skinless chicken breasts (about 1 to 1.25 pounds total)
• 8 cups mixed greens (spring mix, arugula, or baby spinach)
• 1½ cups fresh strawberries, hulled and sliced
• ½ small red onion, thinly sliced
• ½ cup cucumber, thinly sliced (optional but refreshing)
• ⅓ cup crumbled goat cheese or feta
• ¼ cup sliced almonds (or chopped pecans)
• Fresh basil or mint leaves, torn (about 2 tablespoons, optional)

For the chicken marinade:

• 1½ tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the balsamic vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 1½ tablespoons balsamic vinegar
• 1 teaspoon honey (more to taste)
• 1 teaspoon Dijon mustard
• Pinch of kosher salt and black pepper

Instructions

1. Marinate the chicken. In a small bowl, whisk olive oil, honey, Dijon, garlic, salt, and pepper. Coat the chicken and let it sit for 15–30 minutes at room temperature, or up to 8 hours covered in the fridge. This keeps it juicy and flavorful.
2. Preheat the grill or grill pan. Heat to medium-high and oil the grates lightly to prevent sticking.

   If using a skillet, add a thin film of oil and heat until shimmering.

3. Grill the chicken. Cook 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let the chicken rest on a cutting board for 5 minutes, then slice across the grain.
4. Toast the nuts. In a dry skillet over medium heat, toast almonds for 2–3 minutes, stirring, until fragrant and lightly golden. Remove immediately to cool.
5. Make the dressing. Whisk olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until emulsified.

   Taste and adjust—add a touch more honey for sweetness or vinegar for tang.

6. Prep the salad base. Add greens to a large bowl. Top with strawberries, red onion, cucumber, and half the toasted nuts and cheese. Add torn basil or mint if using.
7. Dress and toss. Drizzle about two-thirds of the vinaigrette over the salad and toss gently until lightly coated.

   You want a shiny, not soggy, salad.

8. Add the chicken. Arrange sliced grilled chicken on top. Sprinkle the remaining cheese and nuts. Finish with the rest of the dressing or serve it on the side.
9. Serve. Plate immediately so the greens stay crisp and the chicken stays warm.

   Season with a pinch of salt and pepper if needed.

Keeping It Fresh

To keep greens crisp, store components separately. Keep the chicken, dressing, and toppings in individual containers and assemble just before eating. If you’re packing lunch, layer in a jar: dressing at the bottom, chicken and sturdy veggies in the middle, greens on top.

Add strawberries right before serving so they don’t soften the greens. For best texture, eat within 2–3 days and add nuts just before serving to keep their crunch.

Benefits of This Recipe

• Balanced nutrition: Lean protein, fiber-rich greens, and healthy fats make this salad satisfying and energizing.
• Seasonal flavor: Strawberries add natural sweetness, so you can keep the dressing light on sugar.
• Quick to make: With a short marinade and fast grill time, dinner is ready in about 30 minutes.
• Meal-prep friendly: Cook extra chicken and prep the dressing ahead to assemble in minutes during the week.
• Customizable: Swap greens, nuts, or cheese based on what you have or your dietary needs.

Common Mistakes to Avoid

• Skipping the rest time for chicken: Cutting too soon lets juices run out. Rest for at least 5 minutes.
• Overdressing the greens: Add dressing gradually.

  You can always add more, but you can’t take it away.

• Using underripe strawberries: They should be fragrant and red all the way through for the best flavor.
• Forgetting to season: A pinch of salt and pepper at the end makes flavors pop.
• Not toasting the nuts: It’s a tiny step that adds big flavor and crunch.

Recipe Variations

• Berry swap: Use blueberries, raspberries, or sliced peaches when strawberries aren’t at their best.
• Greens upgrade: Try peppery arugula for a bolder bite or baby kale for sturdier texture.
• Dairy-free: Skip the cheese and add creamy avocado slices for richness.
• Nut-free: Use roasted pumpkin seeds or sunflower seeds for crunch.
• Grains added: Toss in cooked farro, quinoa, or wild rice to make it extra hearty.
• Citrus twist: Add orange segments and swap balsamic for a lemon or orange vinaigrette.
• Herb-forward: Double the basil and add chives for a fresh garden flavor.
• Spiced chicken: Rub chicken with smoked paprika, cumin, and chili powder before grilling for a smoky kick.

FAQ

Can I use rotisserie chicken instead of grilling?

Yes. Shred or slice rotisserie chicken and warm it gently in a skillet with a splash of olive oil and a pinch of salt and pepper. It won’t have the same smoky grill flavor, but it’s quick and tasty.

How do I know when the chicken is done?

Use an instant-read thermometer and check the center of the thickest part.

It should read 165°F (74°C). If you don’t have a thermometer, pierce the thickest part—juices should run clear, not pink.

What’s the best way to slice the strawberries?

Hull the tops and slice from tip to top into ⅛–¼-inch slices. If the berries are small, halving them works well and keeps them from turning mushy.

Can I make the dressing ahead?

Absolutely.

Mix it up to a week in advance and store it in a sealed jar in the fridge. Shake before using, since it may separate as it sits.

What cheese pairs best?

Goat cheese gives a creamy tang that pairs beautifully with strawberries. Feta adds a saltier, brinier note.

Parmesan shavings also work if you prefer a firmer cheese.

How can I make this vegetarian?

Swap the chicken for grilled halloumi, marinated tofu, or roasted chickpeas. Keep the rest of the ingredients the same, and adjust seasoning to taste.

How do I keep the greens from getting soggy?

Make sure your greens are dry before tossing. Add dressing just before serving, and use only enough to lightly coat.

If meal-prepping, keep dressing separate until ready to eat.

What if I don’t have a grill?

A grill pan or cast-iron skillet works great. You’ll still get a nice sear and plenty of flavor.

Can I use frozen strawberries?

Fresh is best for salads because frozen berries release more moisture and can make things watery. If you must use frozen, thaw and pat them dry well, but expect a softer texture.

Is this salad good for leftovers?

It’s best fresh.

If you want leftovers, store the chicken, greens, fruit, and dressing separately. Assemble right before eating for the best texture and flavor.

Wrapping Up

This Grilled Chicken & Strawberry Salad is fresh, colorful, and satisfying without feeling heavy. With a simple marinade and a quick homemade dressing, you’ll have a meal that tastes restaurant-quality with minimal effort.

Make it your own with easy swaps and enjoy it for lunch, dinner, or a picnic. Keep this one in your rotation—you’ll come back to it all season long.