Chicken Or Eggplant Strawberry Summer Salad Recipe

Chicken (Grilled or Pan-Seared)

If using chicken: Pat chicken breasts dry and season both sides with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Remove from pan and rest 5 minutes, then slice thinly on a bias.

Eggplant (Roasted)

If using eggplant: Preheat oven to 425°F (220°C). Slice eggplant into 1/2-inch rounds or lengthwise slices. Toss with 2 tablespoons olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Arrange in a single layer on a baking sheet. Roast 18–22 minutes, flipping once, until tender and golden-brown at edges. Let cool slightly and cut into bite-sized pieces.

In a blender or food processor combine 3/4 cup chopped strawberries, 6 tablespoons extra-virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon honey (or maple), 1 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth and emulsified, about 20–30 seconds. Taste and adjust seasoning — add a pinch more salt or a little more honey if needed. If dressing is too thick, thin with 1–2 teaspoons water or olive oil until desired consistency.

Place 6 cups mixed salad greens in a large serving bowl or divide among 4 plates. Scatter 2 cups sliced strawberries and 1/2 cup thinly sliced red onion over the greens.

Add the cooked protein: arrange sliced chicken breasts or roasted eggplant pieces on top of the salad evenly.

Sprinkle 3/4 cup crumbled goat cheese and 1/2 cup toasted sliced almonds over the salad. Tear 1/4 cup fresh basil and scatter across the top.

Drizzle the strawberry-balsamic vinaigrette over the salads (start with about 3–4 tablespoons for the whole salad and add more to taste) and gently toss just until evenly coated. Alternatively, serve the dressing on the side.

Garnish with microgreens or extra basil and serve with lemon wedges. Serve immediately so strawberries remain fresh and almonds stay crunchy.