strawberry salad with chicken and champagne vinaigrette

You’ll love how easy it is to make this strawberry salad with chicken and champagne vinaigrette! It makes a wonderful lunch or dinner.

Ok, I admit it—I’m fairly obsessed with fresh summer strawberries! I guess if that’s my worst obsession I’m in pretty good shape. As my son would say, they’re nature’s candy and who doesn’t love candy? Not too mention the gorgeous pop of color they provide to foods!

Who wouldn’t love sweet summer strawberries nestled in a bed of lettuce with candied pecans, sliced onion, and flavorful grilled chicken with the most perfect champagne, thyme vinaigrette.

If you’re as obsessed with strawberries as I am, check out Fresh strawberry pie with graham cracker crust, strawberry shortcake cupcakes with cream cheese frosting, seared mahi mahi with strawberry, green apple salsa or strawberry crumble with an orange twist!

can I bake or saute the chicken instead of grill it?

Definitely. To saute, heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.

To bake the chicken preheat oven to 425°F. Line a baking pan with parchment (or baking) paper. Add the chicken and drizzle with olive oil, salt and pepper. Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer.

what other leafy greens can I use?

The recipe calls for baby romaine or spinach but if you have kale, arugula, butter, or even spring mix hanging out in your fridge, definitely throw it in!

can I use another berry for the strawberry salad?

Sweet strawberries complement the red onion and champaign vinegar so nicely in this recipe. However, you can always swap out raspberries or blueberries for the strawberries. As long as you’re getting a pop of sweetness, it will work!

tips for strawberry salad with chicken

The dressing and chicken for this salad can both be made ahead of time which makes this even faster to prepare. I like to make a batch of grilled chicken on Sunday so I can use it throughout the week. Because the chicken breasts are sliced thin, I’ll cut that in half again and eat it for a snack. This is the best-grilled chicken recipe—you’ll love the marinade!

other summer salads you’ll love:

• grilled lemon shrimp with corn, peach salad
• instant pot carnitas with pineapple corn salsa
• taco salad with lime ranch dressing
• caprese salad with homemade croutons

strawberry salad with chicken and champagne vinaigrette

5 from 1 vote

Recipe by Karen Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

491

kcal

Sweet summer strawberries nestled in a bed of lettuce with candied walnuts, sliced onion, and flavorful grilled chicken with the most perfect champagne, thyme vinaigrette.

Ingredients

• 2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets

• 5 oz. baby romaine or spinach mix

• 1 pint fresh strawberries, sliced

• 1 cup glazed pecans (ingredients for glaze below)

• 1/2 cup shaved parmesan

• 1/3 cup red onion, thinly sliced

• dressing

• 1/3 cup extra-virgin olive oil

• 1/4 cup champagne vinegar

• 2 tbsp. dijon mustard

• 1 tbsp. lemon juice (about 1 lemon)

• 2 tbsp. honey

• 1/2 tsp. salt

• 1/4 tsp. fresh ground black pepper

• 1/4 tsp. garlic powder

• 1 tbsp. fresh thyme, chopped

• glazed pecans

• 1 cup pecans

• 1/2 tsp. sea or kosher salt

• 1 tbsp. Swerve brown*

• 1 tbsp. water

• 1 tbsp. unsalted butter or ghee

Directions

• Make the dressing by combining olive oil, vinegar, mustard, lemon juice, honey, salt, pepper, and garlic powder in a mason jar with lid or cruet. Secure lid and shake well until combine. Store in fridge until you serve the salad.
• Slice chicken breasts in half horizontally. Brush with olive oil and season generously with salt and pepper.
• Heat a grill to high heat. Place chicken on grill, turning occasionally, until no longer pink in the center, 5 to 10 minutes, depending on thickness.
• To glaze pecans, toast them in a dry fry pan on medium with salt. Stir often so they don’t burn. After 4 or 5 minutes (when fragrant), add butter or ghee, sprinkle Swerve brown, and water. Keep on medium heat 3 or 4 minutes until pecans are well coated with the thickened Swerve/water/butter mixture. Take off stove and spread on parchment until pecans are cool.
• When slightly cooled, cube chicken. Add chicken, strawberries, pecans, and red onion to a bowl. Toss liberally and place on bed of mixed greens.
• Serve salad along side of dressing (be sure and shake or whisk the dressing well before serving). Taste and season with salt if necessary.

Notes

• Substitute champagne vinegar with white wine vinegar
• Substitute Swerve brown with Lakanto Golden (low-carb), brown sugar, or maple syrup.
• Substitute walnuts for pecans.
• *For paleo, swap Swerve brown for maple syrup

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