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Strawberry Chicken Salad Recipe

Name: Royal Barbecue Pizzas Strawberry Chicken Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 cups iceberg lettuce; 3 cups romaine lettuce (hearts), chopped; 2 pieces boneless skinless chicken breast; 1 tbs olive oil (for chicken); 0.5 tsp kosher salt (for chicken); 0.25 tsp freshly ground black pepper (for chicken); 1.5 cups fresh strawberries, hulled and sliced; 1 cup canned mandarin orange segments, drained; 1 medium apple (Honeycrisp or Fuji), cored and thinly sliced; 0.5 cup toasted walnuts, roughly chopped; 0.5 cup fresh or frozen raspberries; 2 tbs red wine vinegar; 4 tbs olive oil; 1 tbs honey; 0.5 tsp Dijon mustard; 0.25 tsp salt (for dressing); 0.125 tsp black pepper (for dressing); 1 tsp water (to thin if needed); 0.25 cup crumbled goat cheese or feta (optional); 6 leaves fresh mint leaves for garnish (optional)

Inspired by Royal Barbecue Pizza

Time35m

Serves4

Iceberg and romaine lettuce with grilled chicken, strawberries, mandarin oranges, apples, walnuts, and raspberry vinaigrette dressing.

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Ingredients

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Salad Base

3 cups iceberg lettuce

3 cups romaine lettuce (hearts), chopped

Protein

2 pieces boneless skinless chicken breast

1 tbs olive oil (for chicken)

1/2 tsp kosher salt (for chicken)

1/4 tsp freshly ground black pepper (for chicken)

Fruit & Nuts

1 1/2 cups fresh strawberries, hulled and sliced

1 cup canned mandarin orange segments, drained

1 medium apple (Honeycrisp or Fuji), cored and thinly sliced

1/2 cup toasted walnuts, roughly chopped

Dressing (Raspberry Vinaigrette)

1/2 cup fresh or frozen raspberries

2 tbs red wine vinegar

4 tbs olive oil

1 tbs Honey

1/2 tsp Dijon mustard

1/4 tsp salt (for dressing)

1/8 tsp black pepper (for dressing)

1 tsp water (to thin if needed)

Finish & Optional

1/4 cup crumbled goat cheese or feta (optional)

6 leaves fresh mint leaves for garnish (optional)

Method

Salad Base

Wash iceberg and romaine lettuce thoroughly. Spin dry or pat dry with paper towels. Chop iceberg into bite-size pieces and roughly chop romaine hearts. Combine both lettuces in a large salad bowl and chill while preparing other components.

Protein

Prep the Chicken

Pat chicken breasts dry with paper towels. Lightly pound to an even thickness (about 1/2 inch) so they cook evenly.

Brush both sides of each breast with 1 tablespoon olive oil and season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat a grill pan or outdoor grill over medium-high heat until hot. Grill chicken 4–6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let rest 5 minutes, then slice thinly across the grain into strips.

Fruit & Nuts

Hull and slice strawberries. Core and thinly slice the apple; toss apple slices with a light squeeze of lemon juice (optional, not listed) if you want to prevent browning.

Drain mandarin orange segments well. Roughly chop toasted walnuts if not already chopped.

Set fruit and nuts aside until assembly.

Dressing (Raspberry Vinaigrette)

Place 1/2 cup raspberries, 2 tablespoons red wine vinegar, 1 tablespoon honey, and 1/2 teaspoon Dijon mustard into a blender or food processor.

Blend until smooth. With the motor running, slowly stream in 4 tablespoons olive oil to emulsify. If the dressing is too thick, add up to 1 teaspoon water to reach desired consistency.

Season the vinaigrette with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust sweetness or acidity as needed (add more honey or vinegar in 1/2 teaspoon increments). Strain the dressing through a fine mesh sieve if you prefer a seed-free finish; otherwise use as is.

Finish & Assembly

To assemble, place the chilled lettuce mixture in the large salad bowl. Arrange sliced chicken on top, then scatter sliced strawberries, mandarin segments, and apple slices evenly over the greens.

Sprinkle the chopped toasted walnuts over the salad. If using, add crumbled goat cheese or feta and tuck fresh mint leaves on top for garnish.

Just before serving, drizzle the raspberry vinaigrette over the salad (about 3–4 tablespoons for 4 servings) or serve dressing on the side. Toss gently to combine, making sure ingredients are evenly coated but not saturated.

Serve immediately.