This Strawberry Chicken Salad is a refreshing, colorful mix of sweet and savory flavors, tossed together in a light, tangy dressing. Juicy grilled chicken, fresh strawberries, crunchy nuts, and creamy cheese come together on a bed of greens for a vibrant dish that’s as satisfying as it is beautiful. It’s one of those salads I crave on warm days or anytime I want a healthy, flavorful meal.
Why You’ll Love This Recipe
I love this salad because it checks every box—it’s healthy, quick to make, and packed with flavor. The sweetness of the strawberries balances perfectly with the savory chicken, and the textures from the nuts and cheese make every bite interesting. It’s also super versatile, so I can change up the greens, the protein, or even the dressing depending on what I have on hand. Whether I’m making lunch, dinner, or prepping ahead for the week, this salad never lets me down.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast (grilled or rotisserie), sliced or shredded
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Fresh strawberries, hulled and sliced
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Mixed greens (spring mix, spinach, or arugula)
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Crumbled feta or goat cheese
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Chopped pecans, walnuts, or sliced almonds (toasted, if desired)
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Red onion, thinly sliced
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Balsamic vinaigrette or poppy seed dressing
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Salt and pepper to taste
Directions
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I start by placing a generous handful of greens in a large bowl or on individual plates.
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I top the greens with sliced chicken, strawberries, red onion, cheese, and nuts.
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I drizzle with dressing just before serving and gently toss everything together until well coated.
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I finish with a sprinkle of salt and pepper to enhance the flavor.
Servings and timing
This recipe makes 2–4 servings and takes about 15–20 minutes to assemble, making it perfect for a quick meal.
Variations
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I sometimes add avocado slices or cucumber for extra freshness.
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Swapping the chicken for grilled shrimp or tofu gives it a new twist.
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For a heartier version, I add cooked quinoa or wild rice.
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I’ve also made it with a honey-mustard dressing for a sweeter touch.
Storage/Reheating
I store the salad ingredients separately if I’m making it ahead—especially the dressing and strawberries—to keep the greens fresh and crisp. Once assembled, it’s best eaten the same day. Leftover chicken can be stored in the fridge for up to 3 days and used to build fresh salads throughout the week.
FAQs
What’s the best way to cook the chicken?
I like grilling or pan-searing it with simple salt, pepper, and a little garlic powder. Rotisserie chicken also works great for convenience.
Can I use frozen strawberries?
I don’t recommend it. Fresh strawberries have the best texture and flavor for salads—frozen ones tend to be too soft and watery once thawed.
What kind of greens work best?
Spring mix is my go-to, but spinach, arugula, or even butter lettuce work beautifully.
Can I make this salad ahead of time?
Yes, but I store the dressing and wet ingredients separately and assemble just before eating to keep everything fresh.
Is this salad good for meal prep?
Absolutely. I prep all the ingredients and store them in separate containers, then quickly assemble when I’m ready to eat.
Conclusion
Strawberry Chicken Salad is a fresh, flavorful, and filling meal I love having on repeat. With the perfect mix of sweet berries, savory chicken, creamy cheese, and crunchy nuts, it’s a salad that’s anything but boring. Whether I’m keeping things light or looking for something to impress at lunch, this salad always hits the spot.

The Best Strawberry Chicken Salad Recipe
- Author: Linda
- Prep Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Strawberry Chicken Salad is a refreshing and flavorful mix of sweet strawberries, savory chicken, creamy cheese, and crunchy nuts, all tossed in a light vinaigrette. A perfect warm-weather meal or meal-prep salad that’s healthy, quick, and absolutely satisfying.
Ingredients
- 2 cups cooked chicken breast (grilled or rotisserie), sliced or shredded
- 1½ cups fresh strawberries, hulled and sliced
- 4 cups mixed greens (spring mix, spinach, or arugula)
- ½ cup crumbled feta or goat cheese
- ⅓ cup chopped pecans, walnuts, or sliced almonds (toasted, optional)
- ¼ small red onion, thinly sliced
- ¼–⅓ cup balsamic vinaigrette or poppy seed dressing
- Salt and pepper, to taste
Instructions
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Arrange mixed greens on a large serving platter or individual plates.
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Top with sliced chicken, strawberries, red onion, cheese, and nuts.
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Drizzle with dressing just before serving.
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Gently toss or leave layered, then season lightly with salt and pepper.
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Serve immediately for best texture and flavor.
Notes
- Add avocado, cucumber, or cooked quinoa for extra texture or bulk.
- Use grilled shrimp or tofu instead of chicken for a protein swap.
- Honey mustard or citrus vinaigrette also pair well with the ingredients.
- Store components separately if prepping ahead.
- Best enjoyed fresh; dressing and strawberries can wilt the greens if stored together too long.
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