This healthy, grilled chicken salad with strawberries is great for an entree or side. Using seasonal strawberries and homemade vinaigrette, this salad is one you will want to make over and over again!
Jump to RecipeThis salad has been made A LOT over here lately. I love it, my husband loves it, and even my 2 year old twins….well they tolerate it π
It’s also super simple to throw together. I generally prep the chicken ahead of time because I have toddlers, who aren’t the most patient when they are hungry… However, if you don’t have little ones pulling at your pants while you are trying to cook, you can grill your chicken fresh before you eat it. You lucky dog! π
Whats in the grilled chicken with strawberry salad?
- chicken
- fresh strawberries (IN-SEASON)
- cucumbers
- red onion
- romaine lettuce (or greens of choices. I make this salad with spinach a lot of times as well)
- avocado
- homemade dressing- the dressing is a yummy red wine vinaigrette dressing. Another option is this homemade vinaigrette using apple cider vinegar.
This salad is great sprinkled with chopped walnuts, but since I’m on a “no nut” elimination diet, I omit them, which is still dang delicious.
If you want to know more about what I’ve been eating on the elimination diet, check out Elimination Diet- Week 1 where I go into detail!
Purchase in-season strawberries for the full flavor!
Buying in-season strawberries is a game changer for this salad. They are fresh and juicy and FULL of flavor. Grab a forkful of lettuce, chicken and a juicy strawberry with a little dressing, and you will understand.
I love using a cast iron skillet to grill the chicken. It’s not necessary, but if you have one, use it. I don’t have a grill, but that would be a great option too. Other options are baking your chicken (in my opinion not as good) and cooking it on a flat skillet which would be fine.
Tip: cook double the chicken, (cook 1 pound instead of 1/2 pound) and have leftovers the following day!
Enjoy, friends!
Grilled Chicken Salad with Strawberries
Equipment
- cast iron skillet or grill preferred (but not necessary)
Ingredients
Grilled Chicken
- 1/2 lb boneless skinless chicken breasts or tenders (I cook a whole pound at a time and save the rest for salads the next day)
- 1 tbsp olive oil or avocado oil
- salt and pepper to taste
Salad Ingredients
- 6 cups chopped romaine lettuce (can use spinach or another favorite green)
- 1/2 cup chopped cucumber (no need to remove the skin)
- 4-6 strawberries sliced
- 1/2 medium avocado diced
- 1 tbsp red onion chopped or sliced
- optional- add walnuts on top
Homemade Salad Dressing
- 1/2 cup extra virgin olive oil or avocado oil
- 31/2 tbsp red wine vinegar
- 1/2 tsp oregano dried
- 1/4 tsp sea salt
- 1/8 tsp pepper
Instructions
Grilled Chicken
- To cook the grilled chicken, heat a skillet pan (cast iron preferred) over medium heat. Season your chicken with salt and pepper to taste. (I season both sides).
- When the pan is warmed, add 1 tbsp oil. Wait about 30 seconds then add your chicken. Make sure your chicken is spread out evenly and not overlapping.
- Cook chicken on each side for 3-4 minutes, depending on the size of your chicken. Once cooked through, set chicken aside.
Salad Dressing
- Combine all salad ingredients into a mason jar. Put the lid on a shake! This will keep for about 1 week in your refrigerator.
Salad Assembly
- Divide salad ingredients evenly among two salads. Add grilled chicken on top, followed by salad dressing. Enjoy!
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