I guarantee this strawberry chicken salad will stake its claim as your new favorite, with chicken, fresh mozzarella, strawberries, basil and a glossy balsamic reduction coming together in an unexpectedly irresistible way.
I’m obsessed with this salad because each bite slaps you awake with sweet strawberries and creamy fresh mozzarella mingling in bright, unexpected company. The contrast makes my brain do happy math: juicy fruit plus milky cheese equals yes.
I love how it refuses to be polite, bright and bold without yelling. And the dressing slicks everything together, glossy and sharp in all the right ways.
Not sentimental, just honest: I reach for seconds every single time. Crunch, silk, tang.
Pure eating pleasure that turns a random lunch into a small, delicious rebellion. I refuse to settle for plain greens anymore.
Ingredients
- Chicken breasts: hearty protein, keeps the salad filling and satisfying.
- Olive oil for cooking: adds a light, savory sear.
- Salt and pepper: basic seasoning that makes everything pop.
- Mixed greens or arugula: peppery, leafy base that keeps it fresh.
- Strawberries: juicy sweetness that contrasts the savory bits.
- Mozzarella: creamy, milky bites that mellow the acidity.
- Basil: herbal lift, smells amazing and tastes summery.
- Red onion: sharp bite and crunchy, slightly spicy snap.
- Balsamic vinegar: tangy-sweet backbone for drizzle or reduction.
- Honey or brown sugar: sweetens and thickens the balsamic.
- Extra virgin olive oil: smooth, fruity mouthfeel in the dressing.
- Dijon mustard: adds a gentle tang and helps emulsify.
- Lemon juice or red wine vinegar: brightens and cuts richness.
- Toasted almonds or pecans: welcome crunch and nutty warmth.
- Flaky sea salt: optional finish that makes flavors sing.
Plus, pretty.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts, about 2 medium pieces
- 1 tbsp olive oil for cooking the chicken
- Salt and freshly ground black pepper to taste
- 6 oz mixed salad greens or arugula (about 4 cups loosely packed)
- 1 lb fresh strawberries, hulled and sliced (about 3 cups)
- 8 oz fresh mozzarella, either small balls (ciliegine) drained or 1 ball sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 small red onion, thinly sliced
- 1/3 cup balsamic vinegar for reduction
- 2 tbsp honey (or brown sugar) to sweeten the balsamic reduction
- 3 tbsp extra virgin olive oil for the dressing
- 1 tsp Dijon mustard for the dressing
- 1 tbsp fresh lemon juice or red wine vinegar for brightness
- 1/3 cup toasted sliced almonds or chopped pecans for crunch
- Optional: flaky sea salt for finishing
How to Make this
1. Pat the chicken dry, season both sides with salt and plenty of black pepper, then heat 1 tablespoon olive oil in a skillet over medium-high. Cook the breasts about 5-6 minutes per side until golden and cooked through, or until an instant-read thermometer hits 165F; remove and let rest 5 minutes before slicing thinly.
2. While the chicken cooks, make the balsamic reduction: combine 1/3 cup balsamic vinegar and 2 tablespoons honey (or brown sugar) in a small saucepan, bring to a gentle boil, then reduce heat and simmer until reduced by about half and slightly syrupy, about 6-8 minutes. Taste and cool to room temp; it will thicken more as it cools.
3. Toast the nuts: in a dry skillet over medium heat, toast 1/3 cup sliced almonds or chopped pecans, stirring often, until fragrant and lightly browned, about 3-5 minutes. Transfer to a plate to cool so they dont keep cooking.
4. Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice or red wine vinegar; season with a pinch of salt and pepper. If the balsamic reduction is very sweet use a little extra acid.
5. Prep the salad base: place 6 oz mixed greens or arugula in a large bowl. Add 1 lb hulled and sliced strawberries and 1/4 small red onion thinly sliced.
6. Add cheese and basil: scatter 8 oz fresh mozzarella (ciliegine or sliced) and 1/4 cup torn fresh basil leaves over the greens and strawberries.
7. Toss the salad gently with most of the dressing, reserving a little to adjust at the end. Taste and add more salt, pepper or lemon if it needs brightness.
8. Arrange sliced chicken over the salad, then drizzle some balsamic reduction over the chicken and fruit. Use less if you prefer it less sweet.
9. Sprinkle the toasted nuts on top and finish with a pinch of flaky sea salt if using. Serve immediately so the greens stay crisp and the mozzarella stays fresh.
Equipment Needed
1. large skillet (nonstick or cast iron) for cooking the chicken
2. small saucepan for the balsamic reduction
3. cutting board and a sharp chef knife for slicing chicken, strawberries and onion
4. measuring cups and spoons for vinegar, honey and dressing ingredients
5. mixing bowl and a whisk or fork to make and toss the dressing
6. tongs or a spatula to turn the chicken and transfer it to rest
7. dry skillet or small pan to toast the nuts
8. large salad bowl or serving platter and a spoon or salad tongs to assemble and serve
9. instant read thermometer (optional) to check chicken is 165F
FAQ
Balsamic Strawberry Salad Recipe Substitutions and Variations
- Chicken (1 lb boneless breasts): swap with 1 lb shrimp, peeled and deveined, cooked same way for a quicker, lighter protein; or use 14 oz extra firm tofu, pressed, cubed and pan seared for a vegetarian option.
- Mixed salad greens or arugula (6 oz): use baby spinach or a spring mix instead, same volume; spinach wilts a bit with warm chicken so that can be nice.
- Fresh mozzarella (8 oz): substitute with crumbled feta or soft goat cheese, same amount by weight; both give a tangier, saltier contrast to the strawberries.
- Balsamic vinegar for reduction (1/3 cup) and honey: if you don’t want to cook a reduction, use 1/4 cup store bought balsamic glaze or mix 3 tbsp good balsamic vinegar with 1 tbsp maple syrup or honey and reduce cooking time.
Pro Tips
– Cook the chicken a bit hotter than you think and let it rest at least 5 minutes before slicing. That keeps it juicy. If you cut it right away all the juices run out and it dries fast.
– Keep an eye on the balsamic reduction while it simmers. It can go from perfect to scorched in a minute, so simmer on medium-low and check early. Remember it will thicken as it cools so stop reducing a little before it looks done.
– Toast the nuts in a dry pan but move them around constantly. They burn way quicker than you expect. Once they smell nutty, dump them onto a plate so the residual heat stops them cooking.
– Drain or pat the mozzarella well and add it last, then toss gently. Wet cheese dilutes the dressing and makes the greens soggy. Add the basil right before serving so it stays bright and not wilted.
Balsamic Strawberry Salad Recipe
I guarantee this strawberry chicken salad will stake its claim as your new favorite, with chicken, fresh mozzarella, strawberries, basil and a glossy balsamic reduction coming together in an unexpectedly irresistible way.
4
servings
605
kcal
Equipment: 1. large skillet (nonstick or cast iron) for cooking the chicken
2. small saucepan for the balsamic reduction
3. cutting board and a sharp chef knife for slicing chicken, strawberries and onion
4. measuring cups and spoons for vinegar, honey and dressing ingredients
5. mixing bowl and a whisk or fork to make and toss the dressing
6. tongs or a spatula to turn the chicken and transfer it to rest
7. dry skillet or small pan to toast the nuts
8. large salad bowl or serving platter and a spoon or salad tongs to assemble and serve
9. instant read thermometer (optional) to check chicken is 165F
Ingredients
-
1 lb boneless skinless chicken breasts, about 2 medium pieces
-
1 tbsp olive oil for cooking the chicken
-
Salt and freshly ground black pepper to taste
-
6 oz mixed salad greens or arugula (about 4 cups loosely packed)
-
1 lb fresh strawberries, hulled and sliced (about 3 cups)
-
8 oz fresh mozzarella, either small balls (ciliegine) drained or 1 ball sliced
-
1/4 cup fresh basil leaves, torn
-
1/4 small red onion, thinly sliced
-
1/3 cup balsamic vinegar for reduction
-
2 tbsp honey (or brown sugar) to sweeten the balsamic reduction
-
3 tbsp extra virgin olive oil for the dressing
-
1 tsp Dijon mustard for the dressing
-
1 tbsp fresh lemon juice or red wine vinegar for brightness
-
1/3 cup toasted sliced almonds or chopped pecans for crunch
-
Optional: flaky sea salt for finishing
Directions
- Pat the chicken dry, season both sides with salt and plenty of black pepper, then heat 1 tablespoon olive oil in a skillet over medium-high. Cook the breasts about 5-6 minutes per side until golden and cooked through, or until an instant-read thermometer hits 165F; remove and let rest 5 minutes before slicing thinly.
- While the chicken cooks, make the balsamic reduction: combine 1/3 cup balsamic vinegar and 2 tablespoons honey (or brown sugar) in a small saucepan, bring to a gentle boil, then reduce heat and simmer until reduced by about half and slightly syrupy, about 6-8 minutes. Taste and cool to room temp; it will thicken more as it cools.
- Toast the nuts: in a dry skillet over medium heat, toast 1/3 cup sliced almonds or chopped pecans, stirring often, until fragrant and lightly browned, about 3-5 minutes. Transfer to a plate to cool so they dont keep cooking.
- Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice or red wine vinegar; season with a pinch of salt and pepper. If the balsamic reduction is very sweet use a little extra acid.
- Prep the salad base: place 6 oz mixed greens or arugula in a large bowl. Add 1 lb hulled and sliced strawberries and 1/4 small red onion thinly sliced.
- Add cheese and basil: scatter 8 oz fresh mozzarella (ciliegine or sliced) and 1/4 cup torn fresh basil leaves over the greens and strawberries.
- Toss the salad gently with most of the dressing, reserving a little to adjust at the end. Taste and add more salt, pepper or lemon if it needs brightness.
- Arrange sliced chicken over the salad, then drizzle some balsamic reduction over the chicken and fruit. Use less if you prefer it less sweet.
- Sprinkle the toasted nuts on top and finish with a pinch of flaky sea salt if using. Serve immediately so the greens stay crisp and the mozzarella stays fresh.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 373g
- Total number of serves: 4
- Calories: 605kcal
- Fat: 31.3g
- Saturated Fat: 10.5g
- Trans Fat: 0.05g
- Polyunsaturated: 3g
- Monounsaturated: 17g
- Cholesterol: 130mg
- Sodium: 280mg
- Potassium: 616mg
- Carbohydrates: 23.3g
- Fiber: 4.8g
- Sugar: 14g
- Protein: 46g
- Vitamin A: 750IU
- Vitamin C: 72mg
- Calcium: 256mg
- Iron: 2.6mg