Bright, sweet strawberries and tender shredded chicken make a refreshing weeknight meal that’s as pretty as it is easy. This Strawberry Chicken Salad is perfect for light lunches, quick dinners, or prepping ahead for the week. If you need more lunch ideas, try pairing it with healthy chicken salad wraps for a balanced meal.
Why You’ll Love This Strawberry Chicken Salad
- Bright, fresh flavors with a sweet-tangy contrast.
- Ready in minutes with leftover or rotisserie chicken.
- Great for meal prep and easy to pack for lunches.
- Kid-friendly ingredients that still feel gourmet.
- Holds up well as leftovers when kept separate from dressing.
Ingredients Needed
Protein
- 2 cups cooked chicken, shredded
Greens & Fruit
- 4 cups mixed greens (spinach, arugula, etc.)
- 2 cups fresh strawberries, sliced
- 1/2 red onion, thinly sliced
Cheese & Toppings
- 1/3 cup feta cheese, crumbled
- 1/2 cup sliced almonds
Dressing & Seasoning
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Step-by-Step Instructions 5
1. Prep the greens and fruit
Place 4 cups mixed greens in a large salad bowl and add 2 cups sliced fresh strawberries.
2. Add the protein
Stir in 2 cups shredded cooked chicken so the salad is evenly distributed.
3. Add crunch and onion
Toss in 1/2 cup sliced almonds and 1/2 thinly sliced red onion.
4. Dress and combine
Drizzle 1/4 cup balsamic vinaigrette over the salad and toss gently to coat everything.
5. Finish and serve
Top with 1/3 cup crumbled feta, season with salt and pepper to taste, and serve immediately.
Serving Suggestions Strawberry Chicken Salad
- Serve with warm crusty bread or a toasted baguette for a fuller meal.
- Add avocado slices and whole-grain crackers for extra texture.
- Pair with a light soup like gazpacho or chilled cucumber soup.
- For a more robust plate, serve alongside a spicy southwest chicken salad as a complementary option for guests.
Tips for Success Strawberry Chicken Salad
- Use chilled, fully cooled cooked chicken to keep the greens crisp.
- Slice strawberries just before serving to prevent sogginess.
- Toast almonds briefly in a dry pan for extra crunch and flavor.
- Store dressing separately and toss just before serving to preserve texture.
- For meal prep, assemble components in layers and combine when ready; see this chicken shawarma crispy rice salad technique for layering ideas.
Variations
- Swap chicken for grilled shrimp or sliced turkey for a different protein.
- Make it dairy-free by omitting feta and adding roasted chickpeas for creaminess.
- Add baby kale or romaine for a sturdier green that holds up longer.
- For a spicy kick, drizzle a little sriracha-honey over the vinaigrette before tossing.
Follow us on Pinterest for more cozy ideas.
Ingredients
Protein
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken.
Greens & Fruit
- 4 cups mixed greens (spinach, arugula, etc.) Choose your favorite mixed greens.
- 2 cups fresh strawberries, sliced Slice just before serving.
- 1/2 medium red onion, thinly sliced
Cheese & Toppings
- 1/3 cup feta cheese, crumbled Omit for a dairy-free option.
- 1/2 cup sliced almonds Toast briefly for extra flavor.
Dressing & Seasoning
- 1/4 cup balsamic vinaigrette Store separately until serving.
- Salt and pepper to taste
Instructions
Preparation
- Place 4 cups mixed greens in a large salad bowl and add 2 cups sliced fresh strawberries.
- Stir in 2 cups shredded cooked chicken so the salad is evenly distributed.
- Toss in 1/2 cup sliced almonds and 1/2 thinly sliced red onion.
- Drizzle 1/4 cup balsamic vinaigrette over the salad and toss gently to coat everything.
- Top with 1/3 cup crumbled feta, season with salt and pepper to taste, and serve immediately.
