Grilled Chicken Strawberry Salad

Grilled Chicken Strawberry Salad! Savor sweet and tangy flavors in every bite with this refreshing summer salad, featuring grilled chicken, crisp greens, and a zesty vinaigrette - make it tonight!

A refreshing twist on a classic salad, this sweet and savory Grilled Chicken Strawberry Salad is a perfect blend of flavors and textures.

Tender grilled chicken, fresh strawberries, creamy feta, and crunchy pecans come together in a delightful union, all tied up with a tangy homemade vinaigrette.

Ready Time

40 mins


8 servings


  • 1 pound boneless, skinless chicken breasts
  • 1 quart hulled and sliced strawberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped pecans
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 8 cups mixed greens


Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper.

Grill the chicken for 5-7 minutes per side, or until cooked through.

Let the chicken rest for a few minutes before slicing it thinly into strips. In a blender or food processor, combine olive oil, balsamic vinegar, honey, and Dijon mustard.

Blend until smooth to make the vinaigrette.

In a large bowl, combine the mixed greens, sliced strawberries, crumbled feta cheese, and chopped pecans. In a small bowl, whisk together the vinaigrette ingredients until well combined.

Pour the vinaigrette over the salad and toss to coat.

Slice the grilled chicken into thin strips and place on top of the salad. Toss the salad gently to combine the chicken with the other ingredients.

Season with salt and pepper to taste.

Divide the salad among 8 plates and serve immediately.


Make sure to slice the strawberries right before using them, as they can get soggy and release their juices quickly. For the grilled chicken, don’t overcrowd the grill, cook in batches if necessary, to ensure the chicken cooks evenly.

Also, don’t slice the chicken immediately after grilling, let it rest for a few minutes to retain juices.

For the vinaigrette, adjust the amount of honey to your taste, depending on how sweet you like it. You can also store the vinaigrette in an airtight container in the fridge for up to 3 days.

To toast the pecans, simply bake them in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned.

Lastly, consider assembling the salad just before serving, as the mixed greens can wilt if left to sit for too long.

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 4.5g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 4g
  • Sugars: 18g
  • Protein: 35g
Grilled Chicken Strawberry Salad
Grilled Chicken Strawberry Salad

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