Strawberry Chicken Salad Recipe

Prepare chicken (if not pre-cooked)

If your chicken is not cooked, season two 6-oz boneless skinless chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or shred into approximately 2 cups.

Wash and dry the mixed greens and place them in a large salad bowl or divide among 4 plates (about 1.5 cups greens per serving).

Hull and slice strawberries into halves or quarters so you have about 1.5 cups. Thinly slice 1/4 cup red onion. Add strawberries, sliced chicken, and red onion to the greens.

Crumble 3 ounces of feta cheese and sprinkle over the salads. Add 3 ounces of candied pecans on top for crunch.

Combine 1 cup balsamic vinegar and 1 tablespoon brown sugar (and 1/4 tsp salt) in a small saucepan over medium heat.

Bring to a gentle simmer, then reduce heat to low and simmer uncovered, stirring occasionally, until reduced to about 1/4 cup (approximately 12–20 minutes). The reduction should coat the back of a spoon — it will thicken more as it cools. Remove from heat and let cool slightly.

Taste and adjust sweetness or acidity as needed. Keep warm or at room temperature until ready to drizzle.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake until emulsified.

Taste and adjust seasoning. The dressing should be bright and slightly sweet to complement the strawberries and feta.

Lightly drizzle the salad dressing over the greens, chicken, strawberries, and onions (about 1 tablespoon dressing per plate, or more to taste). Toss gently to combine, taking care not to bruise the strawberries.

Divide the salad onto plates if not already plated. Crumble any additional feta if desired. Scatter candied pecans on top.

Finish by drizzling the balsamic reduction sparingly over each plated salad (about 1 teaspoon per plate) for a sweet, glossy accent.

Serve immediately so greens and candied pecans remain crisp.