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

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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)
⅓ 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

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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.