Best 5 Grilled Chicken Strawberry Salad Recipes

Indulge in the vibrant flavors of grilled chicken strawberry salad, a symphony of sweet and savory that tantalizes the taste buds. This refreshing dish, perfect for a light lunch or vibrant dinner, combines the tender juiciness of grilled chicken with the sweetness of ripe strawberries, complemented by a medley of crisp greens, crunchy nuts, and a tangy dressing. Get ready to embark on a culinary journey that celebrates the marriage of fresh flavors, textures, and colors, leaving you feeling satisfied and invigorated.

Here are our top 5 tried and tested recipes!

GRILLED CHICKEN SALAD WITH STRAWBERRY POPPY SEED DRESSING

Grilled Chicken Salad with Strawberry Poppy Seed Dressing image

Whether you serve this as a side or a main dish, this sweet and tangy poppy seed dressing and the flavorful smokiness of the grilled chicken are a perfect match!

Provided by SunnyDaysNora

Categories Salad

Time 15m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup sliced fresh strawberries
¾ cup olive oil
⅓ cup white vinegar
⅓ cup honey
2 tablespoons poppy seeds
1 tablespoon minced onion
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
3 (6 ounce) grilled chicken breasts, diced
1 pint strawberries, sliced
1 cup pecan pieces

Steps:

Combine sliced strawberries, olive oil, white vinegar, honey, poppy seeds, onion, mustard, salt, and pepper in a food processor and process dressing until smooth.
Combine diced chicken, sliced strawberries, and pecans in a large bowl. Drizzle dressing over salad and toss gently to coat.

Nutrition Facts : Calories 433.9 calories, Carbohydrate 20.2 g, Cholesterol 41.8 mg, Fat 33.1 g, Fiber 2.9 g, Protein 18.1 g, SaturatedFat 4.5 g, Sodium 364.3 mg, Sugar 15.7 g

STRAWBERRY-MANGO GRILLED CHICKEN SALAD

Strawberry-Mango Grilled Chicken Salad image

All the flavors of summer are packed into this arugula and strawberry salad. Perfect for a light dinner on those days you don't want to heat up the house using the oven. Use any mild-flavored oil for the dressing and your favorite seasoning on the chicken. Feel free to divide the ingredients between four large bowls instead of arranging on a platter.

Provided by France C

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 2h50m

Yield 4

Number Of Ingredients 19

Ingredients

1 pound skinless, boneless chicken breast halves
2 tablespoons avocado oil
2 tablespoons white wine vinegar
2 teaspoons garlic and herb seasoning blend (such as Mrs. Dash®)
¼ teaspoon salt
½ cup fresh strawberries, stemmed
3 tablespoons white wine vinegar
2 tablespoons avocado oil
1 teaspoon honey
½ teaspoon Dijon mustard
½ teaspoon poppy seeds
¼ teaspoon salt
8 cups arugula
1 cup diced mango
1 cup sliced fresh strawberries
1 large avocado, pitted and sliced
½ cup red onion, thinly sliced
¼ cup pine nuts
¼ cup crumbled feta cheese

Steps:

Pound chicken breast to an even 1-inch thickness using a meat mallet or a rolling pin; place in a resealable plastic bag.
Whisk oil, vinegar, garlic-herb seasoning, and salt together in a small bowl. Pour over chicken and marinate in the refrigerator for at least 2 hours.
Combine strawberries, vinegar, oil, honey, Dijon mustard, poppy seeds, and salt in a blender. Blend on high speed until smooth, 15 to 20 seconds. Refrigerate until ready to use.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from marinade. Place chicken on the hot grill; discard leftover marinade.
Close the grill lid and lower the heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest and cool for 10 minutes. Slice chicken on the diagonal.
Place arugula on a large platter. Top with sliced chicken, mango, strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with dressing and serve.

Nutrition Facts : Calories 497.7 calories, Carbohydrate 17.5 g, Cholesterol 78.6 mg, Fat 35.4 g, Fiber 7.3 g, Protein 31 g, SaturatedFat 7 g, Sodium 557.9 mg, Sugar 7.5 g

GRILLED CHICKEN AND STRAWBERRY SALAD WRAP

Grilled Chicken and Strawberry Salad Wrap image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup olive oil
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
1 boneless, skinless chicken breast
8 ounces mixed salad greens
1/4 cup pecans, chopped
6 medium strawberries, hulled and quartered
1 green onion, sliced (white and light green parts)
4 ounces goat cheese, crumbled
4 large whole wheat tortillas

Steps:

For the balsamic vinaigrette: Whisk together the olive oil, vinegar and salt and pepper to taste in a small bowl. Measure out 1/2 cup for the chicken and set aside; refrigerate the remaining vinaigrette for another use.
For the chicken and wrap: Preheat a grill or grill pan.
Place the chicken breast in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breast to a uniform thickness. Pour in about a quarter of the reserved balsamic vinaigrette, then seal the bag and toss it around to fully coat the chicken.
Grill the chicken until it's cooked in the middle, about 5 minutes per side. Set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the chicken, pecans, strawberries and green onions. Toss it gently a few times until it's all combined. Top with the crumbled goat cheese and toss a couple of times.
Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.

STRAWBERRY POPPY SEED SALAD WITH GRILLED CHICKEN RECIPE BY TASTY

Strawberry Poppy Seed Salad With Grilled Chicken Recipe by Tasty image

Here's what you need: olive oil, nonfat greek yogurt, red wine vinegar, lemon juice, honey, poppy seed, dijon mustard, salt, ground black pepper, boneless, skinless chicken breast, salt, ground black pepper, paprika, olive oil, baby spinach, strawberry, avocado, sliced almond

Provided by Greg Perez

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
3 tablespoons nonfat greek yogurt
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon poppy seed
½ teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
1 boneless, skinless chicken breast, sliced into 1/2-inch (1-cm) pieces
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
2 teaspoons olive oil
2 cups baby spinach
½ cup strawberry, hulled and sliced
½ avocado, sliced
1 tablespoon sliced almond, toasted

Steps:

In a bowl, add the olive oil, Greek yogurt, red wine vinegar, lemon juice, honey, poppy seeds, mustard, salt, and pepper in a small bowl and whisk until emulsified.
Season the chicken with salt, pepper, and paprika.
Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 4 minutes per side.
Once cooled, slice the chicken on a cutting board.
Toss spinach, strawberries, avocado, almonds, and sliced chicken together in a large bowl and drizzle with poppy seed dressing.
Enjoy!

Nutrition Facts : Calories 917 calories, Carbohydrate 39 grams, Fat 59 grams, Fiber 14 grams, Protein 62 grams, Sugar 19 grams

STRAWBERRY FETA SALAD WITH BALSAMIC-BASIL GRILLED CHICKEN (OR NOT)

Strawberry Feta Salad with Balsamic-Basil Grilled Chicken (or Not) image

This refreshing salad combines sweet strawberries, crunchy toasted almonds, and salty feta with a delicious honey-balsamic vinaigrette. For the carnivores, optional basil-balsamic grilled chicken tops it off.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 22

Ingredients

Chicken
Balsamic-Basil Grilled Chicken (skip down to Strawberry Feta Salad if not including chicken)
1 pound boneless (skinless chicken breasts)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic (minced)
20 fresh basil leaves (chopped)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
Strawberry Feta Salad
1/3 cup sliced almonds
3 cups mixed greens
3 cups baby spinach
1 cup strawberries (hulled and sliced)
1/2 small red onion (halved and sliced)
1/3 cup crumbled feta cheese
Dressing
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic (minced)
Pinch salt

Steps:

If including chicken, pound the chicken breasts to approximately 1/2 inch thick. Add to a gallon-sized Ziploc bag (I actually pound it right in the bag then add the marinade. I'm a little worried about causing holes, but it hasn't happened yet). Whisk together the olive oil, balsamic vinegar, garlic, basil, salt, and black pepper. Pour over the chicken in the bag. Refrigerate for at least an hour, up to 12 hours.
Grill for about three minutes on each side until cooked through. Set aside.
Make the salad dressing. Whisk together all the ingredients - olive oil, balsamic vinegar, honey, garlic, and salt. Refrigerate for at least an hour, if possible, so the flavors meld.
Toast almonds in a saute pan on medium high for about 4-5 minutes, stirring frequently, until you can smell them/they look toasted. Set aside and let cool.
In a large salad bowl, toss together the mixed greens, spinach, strawberries, onion, feta cheese, and cooled sliced almonds.
Just before serving, pour the salad dressing over the salad and gently toss again.
Cut the chicken into slices, if using, and place it atop individual servings as desired.

Tips:

Choose the right chicken: Boneless, skinless chicken breasts or thighs work best for this salad.
Marinate the chicken: Marinating the chicken in a flavorful mixture of olive oil, herbs, and spices will help it stay moist and juicy during grilling.
Grill the chicken over medium heat: This will help prevent the chicken from drying out.
Let the chicken rest before slicing: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
Use fresh, ripe strawberries: This will ensure that your salad is packed with flavor.
Choose a variety of greens: A mix of greens, such as romaine lettuce, spinach, and arugula, will add texture and flavor to your salad.
Add some crunch: Toasted nuts, seeds, or croutons will add a nice crunch to your salad.
Make a flavorful dressing: A simple dressing made with olive oil, vinegar, honey, and Dijon mustard will complement the flavors of the chicken and strawberries perfectly.

Conclusion:

Grilled chicken strawberry salad is a delicious and refreshing salad that is perfect for summer. It is packed with flavor and nutrients, and it is easy to make. With a few simple tips, you can make a grilled chicken strawberry salad that will be the hit of your next party or potluck.