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Strawberry Chicken Salad

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Strawberry Chicken Salad is a refreshing blend of savory grilled chicken, fresh strawberries, crisp apples, and creamy goat cheese, all topped with a homemade maple dressing. This sweet, savory, and crunchy salad is perfect for a light meal or side dish.

 

Ingredients

1 chicken breast

1 tbsp olive oil

1 apple

1 cup strawberries

4 oz goat cheese

½ cup walnuts

2 tbsp pumpkin seeds

2 tbsp chives (or red onions, or regular onions soaked in water)

4 cups washed and dried mixed greens

Salt

Pepper

1 batch creamy maple salad dressing (recipe below)

For the Creamy Maple Dressing:

¼ cup maple syrup

1 tbsp Dijon mustard

1 tbsp olive oil

1 tbsp apple cider vinegar

Salt and pepper to taste

Instructions

  • Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Let the chicken rest before slicing into thin strips.

  • Prepare the Salad Ingredients: While the chicken cooks, slice the apple into thin wedges, hull and slice the strawberries, and chop the chives. Toast the walnuts and pumpkin seeds in a dry pan over medium heat for 2-3 minutes.

  • Assemble the Salad: In a large salad bowl, combine the mixed greens, sliced apple, strawberries, goat cheese (crumbled or in chunks), toasted walnuts, pumpkin seeds, and chives.

  • Add the Chicken: Slice the cooked chicken into thin strips and add it to the salad.

  • Dress the Salad: Drizzle the creamy maple dressing over the salad and toss gently to combine.

  • Serve: Serve immediately and enjoy!

Notes

Variations: Add more protein like shrimp, salmon, or hard-boiled eggs. Use different cheese options such as feta or blue cheese. For a vegan version, omit the chicken and cheese and use chickpeas or tofu for plant-based protein.

Storage: Store leftovers in the fridge for up to 1-2 days. Keep the dressing separate to prevent wilting.