Chicken Strawberry Salad with Lemon Vinaigrette

I can’t think of a better summer meal than a delicious, sweet-savory grilled chicken salad. This strawberry chicken salad is truly one of my favorite combinations, seeing as Oregon has some of the best berries. It’s easy to make with fresh ingredients, topped off with a zesty homemade lemon vinaigrette that I think pairs SO well with the flavors in the salad. Creamy avocado, sweet strawberries, nutty almond slices, tart dried cranberries, tangy goat cheese… This is a salad you’re going to want to try!

I don’t share many savory recipes, so you know it’s going to be good. Also, try my red potato salad and pasta salad recipes. Both make a terrific side dish at the summer cookout! This watermelon feta salad with mandarin oranges is another favorite.

What Goes In This Salad?

These are the key ingredients in this strawberry chicken salad recipe. Everything is adaptable, of course, so you can add extra ingredients or omit some where needed. For the exact amounts for each ingredient, scroll to the printable recipe card.

• Chicken  – I like to keep it simple with grilled boneless chicken seasoned with salt and pepper. Lemon pepper seasoning would also taste great here.
• Greens – I use baby spring mix, but other greens, including spinach, butter lettuce, and romaine, would work as well.
• Cucumber – English cucumber is my favorite since the skin is thinner and it has fewer seeds.
• Avocado – Choose a ripe avocado that’s firm to the touch, but with a little give when you gently press it. Remove the pit and scoop the avocado flesh from the skin using a spoon.
• Fresh Strawberries – Sliced or quartered. Fresh strawberries make this salad sing! That being said, if they’re out of season or unavailable, freeze-dried strawberries are a decent alternative.
• Dried Cranberries – Sweetened or unsweetened. Either works great!
• Nuts – I like to top the salad off with sliced almonds for that crunch, but walnuts or pecans would be tasty, too.
• Goat Cheese – In my opinion, every salad is better with goat cheese. It adds delicious tanginess and texture. Feta would be a good alternative for added saltiness.

Strawberry Chicken Salad Variations

Preparing this salad couldn’t be easier. It’s a matter of cooking the chicken, whisking the dressing, and then throwing it together in a bowl. And the real magic of a salad is that it’s totally customizable! Feel free to play around with your toppings however you like. Here are some ideas:

• Swap the greens. I love the baby spring mix, but spinach, romaine, or even kale would work as well.
• Use another berry. Swap the strawberries out for blueberries, blackberries, or raspberries. All would be delicious.
• Try another cheese. I do love goat cheese, but other types of cheese work great too. Feta, blue cheese, gorgonzola, etc.
• Add other vegetables: Try adding some diced red onion, shredded carrots, chickpeas, or green onions.
• Add more protein. Try it with cooked and crumbled bacon or add a boiled egg.
• Make it into a wrap. Wrap a handful of salad up in your favorite tortilla for an even heartier meal.
• Use rotisserie chicken. Grab a rotisserie chicken at the store to have in the fridge all week. No chicken prep is needed! This is also a great option if you’re meal prepping this salad (see below for details).

Meal Prep This Strawberry Chicken Salad

So, although I don’t recommend fully assembling the salad to store in the fridge, there are a couple of things you can do to meal prep the ingredients in advance. Here are some of the ways that I’ll make it ahead:

1. Prep the chicken. Grill the chicken in advance or buy a rotisserie chicken and store it for 3-4 days in the fridge. This way, the chicken is cooked and ready to add to the salad when you’re ready to eat.
2. Slice the toppings. You can slice both the strawberries and the cucumber and keep them in the fridge for 3-4 days. I don’t recommend dicing the avocado ahead of time because it will brown quickly.
3. Chop the nuts. Whether you’re using almonds, walnuts, or pecans, chopped nuts last forever. Prep them ahead of time so you can easily sprinkle them over the salad when you’re ready. Store the chopped nuts in a sealed jar to keep them fresh.
4. Make the dressing. The lemon vinaigrette can be made up to 2 weeks in advance and stored in the refrigerator. The olive oil will solidify a little in the cold, so let the dressing sit at room temperature for a few minutes and stir it before using.

Storing Leftovers

• Refrigerate. The dressed salad will last for 1-2 days in the refrigerator. For best results, avoid dressing the whole salad if you are planning to store leftovers, and simply add the dressing to individual portions. The avocado will brown, and the strawberries will produce juices once stored, so if possible, add them right before serving.

More Easy Lunch Ideas

• Balsamic Chicken Wraps
• Bacon Delicata Salad
• Lemon Chicken Stir Fry
• Taco Salad