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

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 boneless, skinless chicken breasts (about 1 to 1.25 pounds total)
  • Marinade/seasoning: Olive oil, salt, black pepper, garlic powder, smoked paprika, lemon juice
  • Greens: 6–8 cups mixed greens (spring mix, baby spinach, or arugula)
  • Strawberries: 1 pint, hulled and sliced
  • Pecans: 3/4 cup pecan halves (raw or toasted)
  • Cheese: 1/2 cup crumbled feta or goat cheese
  • Red onion: 1/4 small red onion, thinly sliced
  • Avocado (optional): 1 ripe avocado, sliced
  • Fresh herbs (optional): Mint or basil for garnish
  • Dressing: Balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey or maple syrup, salt, and pepper

Method
 

  1. Prep the chicken: Pat chicken breasts dry. If thick, slice horizontally to create two thinner cutlets. This helps them cook evenly and quickly.
  2. Season or marinate: In a small bowl, whisk 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Coat the chicken and let sit 15–30 minutes while you prep the salad.
  3. Make the dressing: Whisk 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1–2 teaspoons honey, a pinch of salt, and a few grinds of pepper. Slowly stream in 1/3 cup extra-virgin olive oil, whisking until slightly thickened. Taste and adjust sweetness or acidity.
  4. Toast the pecans (optional but recommended): Warm a dry skillet over medium heat. Add pecans and toast 3–5 minutes, stirring, until fragrant and a shade darker. Remove to a plate to cool.
  5. Prep the produce: Rinse and dry greens. Slice strawberries and red onion. If using avocado, slice just before serving to prevent browning. Chop a few leaves of mint or basil if you like a fresh herbal note.
  6. Grill the chicken: Heat a grill or grill pan to medium-high and oil the grates. Grill chicken 3–5 minutes per side, depending on thickness, until juices run clear and the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice across the grain.
  7. Assemble the salad base: In a large bowl, add greens, half the strawberries, half the pecans, and a few tablespoons of dressing. Toss gently to coat without bruising the greens.
  8. Top it off: Arrange sliced chicken on top. Add remaining strawberries and pecans, crumbled feta, red onion, and avocado. Drizzle with more dressing to taste.
  9. Finish and serve: Sprinkle with chopped mint or basil if using. Add a pinch of salt and pepper for final seasoning. Serve immediately while the chicken is slightly warm for the best contrast.