Strawberry Chicken Salad Lunch

This refreshing strawberry chicken salad is my go-to when I want something that feels light yet satisfying. Juicy grilled chicken pairs with sweet strawberries and tangy feta for a salad that is irresistible all spring and summer. Every bite is crunchy herby and bursting with flavor so it always disappears at my table faster than I expect

I first made this salad after a local berry picking adventure and it is now my favorite way to celebrate strawberry season with friends over lunch

Ingredients

• Chicken breasts: boneless and skinless deliver lean protein and become juicy when cooked with care Use fresh not frozen for the best flavor
• Olive oil: creates a golden crust on the chicken and brings richness to the greens Choose extra virgin for best aroma
• Salt: brightens all the flavors and helps lock in moisture Go for kosher or flaky sea salt if available
• Black pepper: adds just the right amount of bite Freshly cracked peppercorns make a big difference
• Mixed greens: provide crunch and color Baby spinach arugula and spring mix are great choices Look for vibrant greens
• Strawberries: sliced bring natural sweetness and juicy texture Pick ripe berries for full flavor
• Feta cheese: crumbled contrasts the berries with a creamy tang Buy in a block and crumble yourself for freshness
• Sliced almonds: give delicate crunch and nutty notes Toast before adding for even more aroma
• Red onion: thinly sliced gives sharpness and color Look for young or sweet onions for milder taste
• Balsamic vinaigrette dressing: ties it all together with acidity and sweetness Try to find a dressing with few additives or make your own

Step-by-Step Instructions

Heat the Skillet and Oil:

Pour olive oil into a large skillet and warm over medium heat until shimmering You want the skillet nice and hot before adding chicken

Season the Chicken:

Sprinkle both sides of the chicken breasts with salt and black pepper Press seasoning in with your hands to coat evenly

Cook the Chicken:

Lay each chicken breast into the skillet Cook for six to seven minutes per side Let it get a caramelized crust Test for doneness with a thermometer You want an internal temperature of one hundred sixty five degrees Fahrenheit for perfect juiciness

Rest the Chicken:

Transfer chicken to a clean cutting board Allow to rest for five minutes This lets the juices settle so the meat stays moist

Prep the Salad Greens:

While the chicken cools arrange your mixed greens in a big salad bowl Make sure they are dry to keep the salad crisp

Add the Strawberries:

Slice the strawberries into even pieces Scatter them over the greens so that every forkful gets a bit of berry

Crumble the Feta:

Break up a block of feta cheese and sprinkle generously over the salad The creamy bits will coat the greens

Toss in Almonds:

Top with sliced almonds They should be fresh for maximum crunch Toss gently to distribute

Slice and Add Onions:

Peel and thinly slice red onion and add to the salad This adds spice and beautiful color

Slice the Chicken:

Cut the rested chicken into thin strips or bite sized pieces Layer these warm over the tossed salad

Dress the Salad:

Drizzle balsamic vinaigrette evenly over the top so that the flavors reach all ingredients

Toss to Combine:

Using tongs or clean hands give the salad a gentle toss so the dressing is distributed but the toppings stay pretty

Serve or Store:

Serve immediately on chilled plates or refrigerate up to a few hours before serving Best enjoyed fresh

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Using sweet ripe strawberries is my secret for making this salad feel special My youngest always begs for the first strawberry on top after I assemble the bowl and it has become a playful competition at our table

Storage Tips

Store leftovers in an airtight container for up to two days Keep the dressing separate until ready to eat so the greens stay crisp The chicken can be made ahead and sliced cold for super quick assembly

Ingredient Substitutions

Swap goat cheese for feta if you want something creamier or lighter For more crunch try chopped walnuts or pecans instead of almonds If you avoid red onions use sliced scallions or even fresh chives Add grilled asparagus or avocado for more variety

Serving Suggestions

This salad can stand alone as a lunch or light dinner but it is also perfect as a side dish with grilled steak or salmon Pair with a crusty baguette or serve over quinoa for a more filling meal Toss on some fresh herbs like mint or basil for a bright herbal finish

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Cultural and Historical Context

Strawberries and chicken have a long history in American summer kitchens Fresh berry salads date back to old farmhouse traditions when families gathered after berry picking Adding grilled chicken is a modern twist that makes the salad hearty enough for a meal

Recipe FAQs

→ Can I substitute feta with another cheese?

Yes, goat cheese is a great alternative, offering a creamy texture and tang that pairs well with strawberries.

→ How can I make the chicken extra flavorful?

Marinate the chicken in olive oil, lemon juice, and herbs for at least 30 minutes before cooking to infuse extra taste.

→ What other nuts work well in this salad?

Toasted walnuts or pecans provide a tasty crunch and nutty depth, making them excellent options beyond almonds.

→ Is it possible to use a different dressing?

A strawberry vinaigrette can be used for a sweeter note, or try a light honey-mustard for a tangier flavor profile.

→ Why should the chicken rest before slicing?

Allowing the chicken to rest helps retain its juices, keeping each bite moist and tender in the finished salad.

→ Can I prepare this salad ahead of time?

Yes, but add the dressing just before serving to keep the greens crisp and fresh.