Name: Grilled Chicken Strawberry Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Continental
Ingredients: 1 lb boneless chicken breasts; 1/4 cup sliced almonds; 2 tbsp red wine vinegar; 2 tbsp orange juice; 1 tbsp honey; 1 tsp dijon mustard; 1/2 tsp salt; 1/2 tsp pepper; 3/4 tsp dried dill, divided; 1/2 cup olive oil; 1/2 lb strawberries, sliced; 1/2 cup shredded asiago cheese; 6 cups mixed greens

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This Grilled Chicken Strawberry Salad is a fresh and delicious combination of flavors. It’s the perfect entree salad for summer.

This incredible grilled chicken strawberry salad was inspired by a lunch I had on a road trip a few years ago. We were on the freeway and there were not a lot of choices for lunch. We ended up stopping at a national restaurant chain, which actually turned out great.

At the time, they had their spring menu specials out, one of which was a chicken strawberry salad. It was actually quite good. Once we were back home, I came up with my own version of that salad and it didn’t disappoint.

My version of that salad starts with a juicy grilled chicken breast followed by fresh sliced strawberries, crunchy toasted almonds and shredded asiago cheese. All of this is set on top of fresh greens that are tossed in a savory dill vinaigrette.

It’s great for lunch, but is definitely satisfying enough as a dinner main dish. Either way, this salad explodes with fresh spring flavor.

Ingredients Needed for Grilled Chicken Strawberry Salad

Full instructions for making this salad are found below in the recipe card

Grilled boneless chicken breasts
Fresh strawberries
Sliced almonds
Red wine vinegar
Orange juice
Dried dill
Honey
Dijon mustard
Olive oil
Shredded asiago cheese
Fresh greens

How to Make Grilled Chicken Strawberry Salad

Grill chicken until cooked through.
Let chicken cool to room temperature.
Toast almonds in a small skillet over low heat.
Drizzle almonds with a little olive oil and toss with dill.
Whisk together vinegar, honey, dijon, salt, pepper and remaining dill.
Slowly whisk in olive oil, until well incorporated.
Once chicken has cooled, slice crosswise into thin strips.
Toss greens with dressing, adding a little at a time until greens are well coated, but not soggy.
Divide greens onto 4 plates. Top with chicken, strawberries, cheese and almonds.

Answers to Frequently Asked Questions when making Grilled Chicken Strawberry Salad

If you don’t have access to a grill or don’t want to grill the chicken, you can use any cooked chicken that you have on hand. A rotisserie chicken is also a great substitute.
Blueberries can be substituted for the strawberries if you have an allergy or don’t have any on hand.
Fresh dill can be substituted for the dried. Just increase the amount to 1-1/2 tsp. You’ll use 1 tsp for the dressing and 1/2 tsp for the sliced almonds.
If you want to double this chicken strawberry salad recipe, you shouldn’t need to double the dressing, as there should be plenty for 8 servings.
If you’re not a fan of asiago cheese or can’t find any, shredded parmesan or shredded gruyere are also delicious.
If you are allergic to honey, you can use agave as a substitute.

More Main Dish Salads for you to love

Yield: 4

Grilled Chicken Strawberry Salad

This Grilled Chicken Strawberry Salad is a fresh and delicious combination of flavors. It's the perfect entree salad for summer.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 lb boneless chicken breasts
1/4 cup sliced almonds
2 tbsp red wine vinegar
2 tbsp orange juice
1 tbsp honey
1 tsp dijon mustard
1/2 tsp salt
1/2 tsp pepper
3/4 tsp dried dill, divided
1/2 cup olive oil
1/2 lb strawberries, sliced
1/2 cup shredded asiago cheese
6 cups mixed greens

Instructions

Heat grill to medium high.
Season chicken with salt and pepper.
Grill for 5-7 minutes per side, until cooked through.
Let chicken cool to room temperature.
Meanwhile, toast almonds in a small skillet over low heat, stirring frequently, until golden brown.
Drizzle almonds with a little olive oil and toss with 1/4 tsp dill.
In a small bowl, whisk together vinegar, agave, dijon, salt, pepper and remaining 1/2 tsp dill.
Slowly whisk in olive oil, until well incorporated.
Once chicken has cooled, slice crosswise into thin strips.
Toss greens with dressing, adding a little at a time until greens are well coated, but not soggy.
Divide greens onto 4 plates and top with chicken, strawberries, cheese and almonds.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 556Total Fat: 37gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 103mgSodium: 564mgCarbohydrates: 14gFiber: 3gSugar: 9gProtein: 41g

Originally published 6/10/2014

Updated on 5/17/2023

ENJOY!