If you are craving a salad that feels like summer in a bowl, the Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe is an absolute must-try. Bursting with bright, fresh flavors and a perfect balance of sweet and savory, this salad transforms simple ingredients into a stunning dish that delights every sense. Juicy strawberries, tender grilled chicken, creamy avocado, and crunchy candied pecans all come together under a luscious basil-infused balsamic vinaigrette that will keep you coming back for more. Whether you’re serving it for a casual lunch or a light dinner, this recipe is a spectacular way to celebrate the best of fresh produce and easy elegance.
Ingredients You’ll Need
Gathering these simple yet vibrant ingredients is the first exciting step because each one plays a key role in delivering a rainbow of textures and flavors. From the fresh basil that perfumes our vinaigrette to the sweet strawberries and creamy feta, every component shines in this salad.
- Fresh basil leaves (½ cup): These add a fragrant herbal note that really brings the dressing to life.
- Extra virgin olive oil (½ cup): Use a good quality oil for a smooth, rich base to the vinaigrette.
- Balsamic vinegar (¼ cup): Provides the perfect tangy sweetness that complements the strawberries beautifully.
- Honey (½ tablespoon): Just a touch to balance the acidity and add depth to the dressing.
- Dijon mustard (1 teaspoon): Helps emulsify the vinaigrette and adds a subtle kick.
- Minced garlic (1 teaspoon): For a savory punch that rounds out the flavors.
- Kosher salt (½ teaspoon): Enhances all the ingredients without overpowering.
- Ground black pepper (¼ teaspoon): Adds a gentle warmth and seasoning.
- Boneless, skinless chicken breasts (4 x 6-ounce): Grilled to juicy perfection and sliced for the salad.
- Mixed greens (6 cups, about 7.5 ounces): A vibrant base that provides freshness and crunch.
- Candied pecans (â…“ cup): For an irresistible sweet crunch that pairs beautifully with the fruit.
- Red onion (¼ small, thinly sliced): Adds a sharp, slightly spicy bite to contrast with the sweetness.
- Avocado (1, pitted and chopped): Creamy and rich, balancing the acidity with smooth texture.
- Strawberries (½ pound, hulled and sliced): Juicy and sweet, they are the star ingredient of this recipe.
- Crumbled feta cheese (4 ounces): Brings a salty, tangy element that complements the other ingredients beautifully.
How to Make Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe
Step 1: Prepare the Basil Balsamic Vinaigrette
Start by blending fresh basil leaves, extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, kosher salt, and black pepper in a food processor or blender until smooth and vibrant green. This sauce is the heart of the dish, infusing every bite with herbal brightness and tangy sweetness that sets it apart from ordinary salads.
Step 2: Grill the Chicken
Season the chicken breasts with a little salt and pepper, then grill them over medium-high heat until cooked through and nicely charred on the edges—usually about 5 minutes per side. Let them rest briefly before slicing to lock in the juices and ensure every bite is tender and flavorful.
Step 3: Assemble the Salad
In a large bowl, combine the mixed greens, sliced strawberries, chopped avocado, thinly sliced red onion, candied pecans, and crumbled feta cheese. Toss gently to mix the ingredients while maintaining their individual textures and colors beautifully.
Step 4: Dress and Finish
Pour the basil balsamic vinaigrette over the salad and toss just enough to coat everything evenly. Arrange the sliced grilled chicken on top, then give a final light drizzle of dressing if desired. This step brings all the flavors together, showcasing the Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe in all its glory.
How to Serve Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe
Garnishes
Sprinkle a few extra candied pecans or fresh basil leaves on top for added texture and color. A few whole strawberries or a wedge of avocado arranged neatly can turn this salad into a stunning presentation that wow guests instantly.
Side Dishes
This salad stands beautifully on its own but pairs wonderfully with crusty artisan bread or a light quinoa pilaf to round out your meal. Fresh fruit sorbet can serve as the perfect refreshing finish after the vibrant salad.
Creative Ways to Present
Serve this salad in individual mason jars layered with the dressing at the bottom and greens on top for grab-and-go lunch options. Alternatively, place it over a bed of couscous or wild rice for a more substantial take that is equally vibrant and delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad components separately to keep everything fresh. Keep the dressing in an airtight container and the salad greens, chicken, and toppings refrigerated for up to two days.
Freezing
This salad is best enjoyed fresh. Freezing is not recommended because the greens and avocado lose their texture and the dressing can separate. However, you can freeze leftover grilled chicken separately for future salads.
Reheating
Warm the grilled chicken gently in a skillet or microwave before adding it to fresh greens and toppings to maintain a delicious contrast of warm chicken and crisp salad.
FAQs
Can I use frozen chicken instead of fresh?
Yes, frozen chicken breasts can be used. Just make sure to thaw them completely before grilling for the best texture and flavor.
Is there a substitute for balsamic vinegar?
You can use red wine vinegar mixed with a bit of honey if balsamic vinegar is not available, but the unique sweetness of balsamic pairs best with the strawberries.
How long does the vinaigrette keep?
The basil balsamic vinaigrette can be stored in an airtight container in the fridge for up to one week. Shake or whisk well before using again.
Can I make this salad vegan?
Absolutely! Substitute the chicken with grilled tofu or chickpeas and omit the feta cheese or swap in a vegan cheese alternative.
What other nuts can I use instead of pecans?
Almonds, walnuts, or even pistachios candied or plain will work beautifully to add crunch and a touch of sweetness.
Final Thoughts
This Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe captures the spirit of fresh, colorful, and balanced flavors that are perfect any time you want to brighten your meal routine. It’s a reliable crowd-pleaser and a personal favorite that I hope will become one of yours, too. Give it a try and watch how this delightful salad turns even the simplest lunch into something truly special.
Print
Strawberry Chicken Salad with Basil Balsamic Vinaigrette Recipe
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This vibrant Strawberry Chicken Salad with Basil Balsamic Vinaigrette is a fresh and flavorful dish perfect for a light yet satisfying meal. Tender grilled chicken breasts are served atop a bed of crisp mixed greens, juicy strawberries, creamy avocado, crunchy candied pecans, tangy red onion, and salty feta cheese. The salad is finished with a homemade basil balsamic vinaigrette that combines fresh basil, balsamic vinegar, olive oil, honey, Dijon mustard, and garlic for a perfectly balanced dressing bursting with herbal and sweet notes.
Ingredients
For the Basil Balsamic Vinaigrette
- ½ cup fresh basil leaves
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ½ tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Salad
- 4 (6-ounce) boneless, skinless chicken breasts
- 6 cups mixed greens (about 7.5 ounces)
- â…“ cup candied pecans
- ¼ small red onion, thinly sliced
- 1 avocado, pitted and chopped
- ½ pound strawberries, hulled and sliced
- 4 ounces crumbled feta cheese
Instructions
- Prepare the vinaigrette: In a blender or food processor, combine fresh basil leaves, extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, kosher salt, and ground black pepper. Blend until the dressing is smooth and emulsified. Set aside.
- Cook the chicken breasts: Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with a pinch of salt and pepper. Grill the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
- Assemble the salad: In a large salad bowl, combine mixed greens, thinly sliced red onion, chopped avocado, hulled and sliced strawberries, candied pecans, and crumbled feta cheese.
- Toss and serve: Slice the grilled chicken breasts and place them on top of the salad. Drizzle the basil balsamic vinaigrette over the salad and gently toss to coat all ingredients evenly. Serve immediately for the freshest flavor.
Notes
- To make candied pecans at home, toast pecans lightly in a dry skillet, then toss with a bit of sugar and butter until caramelized.
- If you don’t have a grill, you can cook the chicken in a skillet over medium heat with a bit of olive oil.
- For a gluten-free version, ensure all ingredients, particularly the mustard and candied pecans, are certified gluten free.
- Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to one week.
- This salad is best served fresh; avoid making the vinaigrette or slicing the avocado too far in advance to prevent browning.
