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Grilled Chicken Strawberry 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 medium boneless, skinless chicken breasts (or 3 small)
  • Greens: 6–8 cups mixed spring greens or baby spinach
  • Strawberries: 2 cups, hulled and sliced
  • Cheese: 3–4 oz crumbled goat cheese or feta
  • Nuts: 1/2 cup sliced almonds or chopped pecans (toasted if possible)
  • Red onion: 1/4 small red onion, thinly sliced
  • Avocado (optional): 1 ripe avocado, sliced
  • Fresh herbs (optional): A handful of basil or mint, torn
  • For the chicken marinade: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
  • For the dressing: 3 tbsp extra-virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard, pinch of salt and pepper

Method
 

  1. Prep the chicken: In a small bowl, whisk olive oil, lemon juice, honey, Dijon, salt, pepper, and garlic powder. Pound chicken to even thickness for quick, even cooking. Coat chicken with marinade and let sit 15–30 minutes (or up to 8 hours in the fridge).
  2. Heat the grill: Preheat an outdoor grill or grill pan to medium-high. Lightly oil the grates or pan to prevent sticking.
  3. Grill the chicken: Cook 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let rest 5–10 minutes, then slice against the grain.
  4. Toast the nuts: In a dry skillet over medium heat, toast almonds or pecans for 2–3 minutes, stirring often, until fragrant and lightly golden. Set aside to cool.
  5. Make the dressing: In a jar, combine olive oil, balsamic, honey, Dijon, salt, and pepper. Shake until emulsified. Taste and adjust sweetness or acidity as needed.
  6. Prep the salad base: Add greens to a large bowl. Top with sliced strawberries, red onion, toasted nuts, and cheese. Add avocado and herbs if using.
  7. Dress and toss: Drizzle about half the dressing over the salad and toss gently to coat. Add more dressing as needed so the greens are lightly glossy, not soggy.
  8. Add the chicken: Arrange sliced grilled chicken over the top. Finish with a light extra drizzle of dressing and a pinch of salt and pepper.
  9. Serve right away: This salad is best enjoyed fresh while the chicken is warm and the greens are crisp.