36-Minute Strawberry Grilled Chicken Salad You’ll Crave

I remember the first time I made this strawberry grilled chicken salad—it was one of those perfect summer evenings when the air was warm but not too sticky. I’d just picked up fresh strawberries from the farmers’ market, and I wanted something light but satisfying. That’s when I threw together this beauty. The juicy strawberries, the smoky grilled chicken, and that tangy-sweet dressing? Absolute magic. It’s become my go-to when I need a quick, refreshing meal that feels a little fancy without any fuss. Trust me, one bite and you’ll be hooked.

Why You’ll Love This Strawberry Grilled Chicken Salad

This salad is my summer obsession for so many reasons:

• Lightning-fast prep – From fridge to table in under 30 minutes (perfect for those “I’m too hot to cook” evenings)
• Sweet & savory perfection – The juicy strawberries play off the smoky grilled chicken like they were made for each other
• Healthy but filling – Packed with protein and fresh produce that actually satisfies (no sad “diet food” vibes here)
• Endless versatility – Swap ingredients based on what’s in season or what you’ve got in the fridge

It’s the salad I crave when temperatures rise – refreshing, colorful, and downright delicious.

Ingredients for Strawberry Grilled Chicken Salad

Here’s everything you’ll need to make this summer stunner—I promise it’s all simple stuff:

• 2 boneless, skinless chicken breasts (about 6 oz each – look for ones that are evenly thick)
• 1 cup sliced strawberries (fresh is best, sliced about 1/4-inch thick)
• 4 cups mixed greens (I use spring mix, but spinach works great too)
• 1/4 cup crumbled feta cheese (the salty tang is perfect here)
• 1/4 cup sliced almonds (toasted for extra crunch if you’ve got time)
• 2 tbsp olive oil (good quality makes a difference in the dressing)
• 1 tbsp balsamic vinegar (aged is my favorite for deeper flavor)
• 1 tsp honey (just enough to balance the tartness)
• Salt and pepper (to taste – I’m generous with both)

That’s it! No fancy ingredients, just fresh flavors that shine together.

How to Make Strawberry Grilled Chicken Salad

This salad comes together in a flash, but the order of operations makes all the difference. Follow these simple steps and you’ll have a restaurant-worthy meal in no time!

Grilling the Chicken

First things first – heat your grill (or grill pan) to medium-high. While it’s heating, pat your chicken breasts dry with paper towels – this helps get that perfect sear. Season generously with salt and pepper on both sides. Grill for about 6-7 minutes per side until the internal temperature hits 165°F. The key? Let it rest for 5 minutes before slicing – this keeps all those delicious juices right where they belong.

Preparing the Dressing

While the chicken rests, make the magic dressing. Just whisk together the olive oil, balsamic vinegar, and honey in a small bowl. The honey helps emulsify everything and balances the vinegar’s tang beautifully. Taste and adjust – sometimes I add an extra drizzle of honey if my strawberries aren’t super sweet.

Assembling the Salad

Now for the fun part! In a big bowl, toss together your greens, strawberry slices, feta, and almonds. Drizzle about half the dressing over and give it a gentle toss – you want everything lightly coated. Arrange the sliced chicken on top and drizzle with a bit more dressing. The colors alone will make you happy, but wait till you taste it!

Tips for the Best Strawberry Grilled Chicken Salad

After making this salad more times than I can count, here are my absolute must-know tricks:

• Pick the ripest strawberries – They should be fragrant and deep red (pale ones just won’t have the same juicy sweetness)
• Grill extra chicken – I always throw on a couple extra breasts to use in wraps or salads later in the week
• Toss almonds separately – If packing leftovers, keep almonds in a baggie to maintain crunch
• Double the dressing – It keeps well in the fridge and transforms basic greens into something special

Little touches make this simple salad feel extraordinary every time!

Variations for Strawberry Grilled Chicken Salad

One of my favorite things about this salad is how easily you can mix it up! Swap the feta for creamy goat cheese if you prefer something tangier, or try crumbled blue cheese for a bolder punch. Avocado slices add dreamy richness, while toasted pecans or walnuts work just as well as almonds. In winter, I’ll even use roasted butternut squash instead of strawberries—it’s endlessly adaptable to whatever’s in season!

Serving Suggestions for Strawberry Grilled Chicken Salad

This salad is practically begging to be served with a hunk of crusty bread to sop up that delicious dressing – I’m partial to a warm baguette with a crispy crust. On really hot days, I love pairing it with an ice-cold glass of minty iced tea. The cool, refreshing sip balances the smoky chicken perfectly!

Storage and Reheating Instructions

For leftovers (if you’re lucky enough to have any!), store the salad components separately. Keep the greens, strawberries, and dressing in one container, and the grilled chicken in another—it’ll stay fresh this way for about 2 days. When you’re ready for round two, just warm the chicken briefly in a skillet over medium heat to keep it juicy. Toss everything together right before eating so the greens stay crisp!

Nutritional Information

Just a quick heads up – nutrition can vary depending on your specific ingredients and brands. While this strawberry grilled chicken salad is packed with fresh, wholesome goodness, I always recommend checking your own labels if you’re tracking macros closely. Happy, healthy eating!

Frequently Asked Questions

Can I use frozen strawberries in this salad?
Honestly? I wouldn’t recommend it. Frozen strawberries get too mushy when thawed. Fresh is definitely the way to go here—that perfect juicy bite is what makes this salad special!

How long will the assembled salad keep in the fridge?
The greens will start wilting after about a day, so I suggest storing components separately. The grilled chicken stays good for 3-4 days, and the dressing keeps for up to a week—just shake it up before using.

Can I substitute another protein for the chicken?
Absolutely! Grilled shrimp or salmon would be delicious here. For vegetarians, try grilled halloumi or crispy chickpeas—they both pair beautifully with the strawberries and feta.

What if I don’t have a grill?
No worries at all! A grill pan works great, or you can bake the chicken at 400°F for 20-25 minutes. The key is getting some nice color on it—that smoky flavor makes all the difference.

Is there a substitute for balsamic vinegar?
Try red wine vinegar with a teaspoon of Dijon mustard—it’s not quite the same, but still tasty. Or for something different, a squeeze of fresh lemon juice gives a bright, citrusy twist!

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