This Strawberry Chicken Salad is a mouthwatering mix of juicy strawberries, tender chicken, creamy avocado, and the most delicious strawberry balsamic dressing. It comes together in just 15 minutes and it's simply bursting with summer flavor!
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You might not think chicken and strawberries belong in the same bowl but you're definitely in for a surprise.
This strawberry chicken salad is one of those recipes that just works. The juicy sweetness of the berries, the tender chicken, and the creamy avocado are truly an amazing combo.
And the strawberry balsamic dressing is out-of-this-world good!
It's the perfect balance of sweet and savory, with fresh strawberries blended right in for a burst of summer flavor. I simply want to drizzle on everything, not just this salad.
Why you'll love this strawberry chicken salad
- The mix of textures (juicy berries, crunchy almonds and creamy avocado) keeps every bite interesting.
- It's super easy to make for a quick lunch that tastes like in a fancy bistro.
- And have I told you yet that it has the BEST dressing? 😊
What you'll need
Strawberries - Use ripe, sweet strawberries for the best flavor. If they're extra large, halve or quarter them so they're easy to eat in the salad.
Olive oil - A good extra-virgin olive oil is best for that rich, fruity flavor.
Balsamic vinegar - This pairs beautifully with the strawberries; use a quality balsamic if you can.
Garlic - Freshly minced garlic gives the dressing a little bite to balance the sweetness.
Salad mix - I used a mix of arugula, red baby leaf and spinach but any combination would do. You can only use baby spinach if you like.
Cooked chicken - Rotisserie chicken works perfectly here but any cooked chicken breast or thigh will do.
If you don't have cooked chicken, you can try these super simple air fried chicken bites!
Red onion - You can skip this if you like, but I love the contrast it brings to the salad.
Avocado - Choose one that's just ripe so it holds its shape in the salad.
Almond flakes - You can toast them lightly for a nuttier flavor and extra crunch.
Fresh basil - A handful of leaves adds a fragrant, summery note that ties everything together.
Pro tip
Chill the dressing for at least 10 minutes before tossing the salad so the flavors have more time to develop.
How to make chicken strawberry salad
Place the halved strawberries in a small blender or food processor. Add the olive oil, balsamic vinegar, garlic, salt, and pepper. Blend until smooth. Taste and adjust seasoning if needed, then set aside.
In a large salad bowl, combine the salad mix, chicken, sliced strawberries, red onion and avocado.
Pour the strawberry dressing over the salad just before serving, then garnish with almond flakes and fresh basil. Toss gently to coat everything evenly and serve immediately.
Substitutions and variations
- You can use swap the chicken with turkey, shrimp or even crispy tofu for a vegan option.
- Pecans, walnuts or sunflower seeds all work well instead of almond flakes.
- Use fresh mint instead of basil for a cooler, more refreshing flavor.
- Add some goat cheese or crumbled feta cheese right before serving.
Recipe tips and notes for the best strawberry chicken salad
- Choose ripe strawberries! The sweeter and juicier they are, the better the dressing and salad will taste.
- Cut the avocado just before adding it to the salad to prevent browning and keep it from getting mushy.
- I almost always double the dressing. It keeps well in the fridge for up to 3 days and is great on other salads.
Leftovers and storage
- This grilled chicken and strawberry salad is best served immediately while the greens are crisp and the avocado fresh.
- If making ahead, store the salad (without dressing) in an airtight container in the fridge for up to 2 days and keep the dressing in a separate jar for up to 3 days.
- Add the avocado and toss with the dressing just before serving.
If you've tried this strawberry chicken salad recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Strawberry Chicken Salad
Ingredients
For the dressing
- ½ cup (70 g) strawberries, halved
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the salad
- 4 cups (160 g) salad mix, spinach, arugula, romaine
- 2 cups (280 g) cooked chicken, cut into bite-size pieces
- 2 cups (280 g) strawberries, sliced
- ½ small red onion, thinly sliced
- 1 small avocado, cubed
- ¼ cup (25 g) almond flakes
- 6-8 fresh basil leaves
Instructions
- Place the halved strawberries in a small blender or food processor. Add the olive oil, balsamic vinegar, garlic, salt, and pepper. Blend until smooth. Taste and adjust seasoning if needed, then set aside.½ cup strawberries3 tablespoons olive oil2 tablespoons balsamic vinegar1 garlic clove¼ teaspoon salt¼ teaspoon ground black pepper
- In a large salad bowl, combine the salad mix, chicken, sliced strawberries, red onion and avocado.4 cups salad mix2 cups cooked chicken2 cups strawberries½ small red onion1 small avocado
- Pour the strawberry dressing over the salad just before serving, then garnish with almond flakes and fresh basil. Toss gently to coat everything evenly and serve immediately.¼ cup almond flakes6-8 fresh basil leaves
Video
Notes
- I kept this salad dairy free but you can add some crumbled feta cheese or goat's cheese if you like.
- Toss the salad just before serving so the greens stay crisp and the avocado doesn't break down.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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