Strawberry Balsamic Salad With Chicken
This strawberry balsamic salad with chicken is made with crisp romaine, strawberries, honey roasted pecans, grilled chicken and homemade strawberry balsamic vinaigrette. It’s a healthy, high protein meal you’ll come back to again and again!
My goodness is this one delicious. The bright, juicy strawberries pair so well with savory grilled chicken and salty feta. I love the crunchy roasted pecans and red onion, and the tangy vinaigrette is the perfect finishing touch. Here’s everything you’ll need and how to make it!
What You’ll Need
Equipment
- Food processor
- Cutting board
- Cutting knives
- Salad bowls: Optional, for serving.
Ingredients
- Romaine lettuce
- Strawberries
- Red onion
- Feta cheese
- Honey roasted pecans
- Balsamic vinegar
- Fresh lemon juice
- Dijon mustard
- Honey
- Extra virgin olive oil: Look for one that says “salads and marinades” on the bottle. I use this Pompeian one.
- Salt + pepper
- Mediterranean grilled chicken: This is the recipe I use for the grilled chicken. Can sub cooked chicken of choice.
How To Make It
- Grill the chicken: Marinate and cook the Mediterranean chicken first so it can cool. Skip if using another cooked chicken or rotisserie chicken.
- Make the dressing: In a food processor, add sliced strawberries, balsamic vinegar, lemon juice, dijon, honey and salt/pepper to taste. Blend until smooth. Use the divot in the top of the food processor to slowly drizzle in the olive oil while blending to emulsify.
- Chop the rest: Wash and chop the lettuce, strawberries, red onion and honey roasted pecans.
- Assemble: In a wide salad bowl, layer the lettuce, strawberries, red onion, feta and pecans. Chop the grilled chicken and add on top. Drizzle with strawberry balsamic vinaigrette and enjoy!
Tips
- Chicken: Can sub pre-cooked chicken, shredded rotisserie chicken or even canned chicken in place of the Mediterranean grilled chicken.
- Vinaigrette: Store in an airtight container in the fridge for 5-7 days.
- For a crowd: You can easily make this a larger salad using a full batch of grilled chicken and vinaigrette. Just toss everything together right before serving!
To Make Your Own Honey Roasted Pecans
Wanna make your own honey roasted pecans? Just add 1 cup raw pecans to a bowl along with 1/2 tbsp oil or butter, 1 tbsp honey, 1/2 tbsp sugar (for extra crunch), pinch of salt and pinch of cinnamon. Stir to evenly coat, then add to a parchment lined quarter sheet pan and bake at 350 F for 9-12 min, stirring halfway through (until toasted and smelling delicious). Cool completely.
You’ll Also Love
As always, be sure to leave a rating and review down below if you try this strawberry balsamic salad with chicken! And don’t forget to tag me on social media – always love to hear from you and see what you’re cooking up. ♡ Enjoy!
Strawberry Balsamic Salad With Chicken
Equipment
Ingredients
For the salad
- 2 cups romaine lettuce (94 g) chopped
- 1/2 cup strawberries (83 g) sliced
- 2 tbsp red onion (24 g) finely chopped
- 2 tbsp crumbled feta (14 g)
- 2 tbsp honey roasted pecans (17 g) chopped
- 4-5 oz Mediterranean grilled chicken or cooked chicken of choice
- 2 tbsp strawberry balsamic vinaigrette (29 g)
Strawberry balsamic vinaigrette
- 1 cup strawberries (166 g) sliced
- 3 tbsp balsamic vinegar (45 g)
- 1 tbsp lemon juice (15 g)
- 1/2 tbsp dijon mustard (7 g)
- 1/2 tbsp honey (10 g)
- salt and pepper to taste
- 1/4 cup extra virgin olive oil (60 g)
Instructions
- Grill the Mediterranean chicken first so it has time to cool. Skip if using another cooked chicken or rotisserie chicken.
- For the vinaigrette, add strawberries, balsamic vinegar, lemon juice, dijon, honey, salt and pepper to a food processor and blend until smooth. Use the divot in the lid to slowly drizzle in olive oil while blending to emulsify.
- Assemble salad by layering lettuce, strawberries, red onion, feta, pecans and chopped grilled chicken. Drizzle with strawberry balsamic vinaigrette and enjoy!
Notes
- Chicken: Can sub pre-cooked chicken, shredded rotisserie chicken or even canned chicken in place of the Mediterranean grilled chicken.
- Vinaigrette: Store in an airtight container in the fridge for 5-7 days.
- For a crowd: You can easily make this a larger salad using a full batch of grilled chicken and vinaigrette. Just toss everything together right before serving!
Nutrition
This post may contain affiliate links. See footer for privacy policy and terms of use.
