Description
This Strawberry Chicken Salad is a fresh and vibrant summer recipe combining juicy baked chicken breasts with sweet strawberries, tangy feta cheese, and a flavorful homemade balsamic vinaigrette. Tossed with mixed greens, fresh basil, and toasted almonds, it makes a light yet satisfying meal perfect for warm days or quick lunches.
Ingredients
Scale
Chicken Marinade & Seasoning
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Salad
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh basil
- 1/4 cup toasted slivered almonds
- 5 cups mixed greens (spring mix, spinach, romaine)
Vinaigrette Dressing
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Prepare Chicken: Pat the chicken breasts dry with paper towels to ensure the seasoning adheres well.
- Make Spice Rub: In a small bowl, whisk together olive oil, salt, black pepper, paprika, garlic powder, and onion powder to create the spice mixture.
- Season Chicken: Rub the spice mixture evenly all over the chicken breasts, coating both sides thoroughly.
- Arrange Chicken: Place the seasoned chicken breasts in a baking dish, making sure there is space between each piece for even cooking.
- Bake Chicken: Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
- Rest Chicken: Remove chicken from the oven and let it rest for 10 minutes to retain its juices before slicing into bite-sized pieces.
- Prepare Vinaigrette: While the chicken is baking and resting, whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until well emulsified.
- Taste Dressing: Adjust seasoning of the vinaigrette if needed to balance flavors.
- Assemble Salad Base: In a large bowl, combine mixed greens, sliced strawberries, crumbled feta, chopped red onion, and fresh basil; toss gently to mix.
- Add Chicken: Add the sliced chicken pieces to the salad bowl.
- Dress the Salad: Drizzle the vinaigrette over the salad and toss gently to evenly coat all ingredients.
- Add Crunch: Sprinkle the toasted slivered almonds on top for texture and flavor.
- Serve: Serve the salad immediately to enjoy the freshest flavors.
Notes
- Make sure not to overbake the chicken to keep it juicy and tender.
- Use fresh and ripe strawberries for the best flavor contrast.
- To toast almonds, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
- The vinaigrette can be made ahead and refrigerated; whisk before using as the ingredients may separate.
- For a low-fat version, reduce the olive oil in both chicken seasoning and dressing.
- Optional additions: add avocado slices or cucumber for extra freshness.
