Strawberry Chicken Salad

Ingredients

• 3 mediumboneless chicken breasts, pounded evenly to 1.3 cm (½ inch) thick
• 2 teaspoonsdried Italian seasoning
• 2 teaspoonsgarlic powder
• to tastesalt and ground black pepper
• to tasteolive oil
• 50 g (¼ cup)light brown sugar
• 15 ml (1 tablespoon), plus more as neededwater
• 100 g (1 cup)pecan halves
• 283 g (10 ounces)fresh baby spinach leaves
• 600 g (4 cups)sliced strawberries
• 296 g (2 cups)fresh blueberries
• 150 g (1 cup), or to tastecrumbled feta cheese
• 40 g (¼ cup)thinly sliced red onion
• 2 ripeavocados, peeled and sliced
• Makes about 240 ml (1 cup)creamy balsamic dressing

Instructions

1. 1

   Season the chicken

   Coat the chicken breasts with a few drizzles of olive oil, the Italian seasoning, garlic powder, salt (about ½ teaspoon per breast) and ground black pepper. Leave them on the counter for 15 minutes while you prepare the other ingredients.

2. 2

   Cook the chicken

   Heat about 2 tablespoons of olive oil in a large frying pan over medium heat. Cook the chicken for about 6 minutes on each side, until cooked through or its internal temperature reaches 74°C (165°F). Transfer to a plate and leave to rest for 10 minutes, then slice.

3. 3

   Candy the pecans

   In a small frying pan, melt the brown sugar with the water over medium heat. Add the pecans and a pinch of salt, then stir to coat for about 2 minutes. Remove from the pan and set aside.

4. 4

   Make the dressing

   Prepare the creamy balsamic dressing according to its recipe directions.

5. 5

   Assemble the salad

   Arrange the spinach as a base, then add the strawberries, blueberries, red onion and avocado. Top with the sliced chicken, crumbled feta and chopped candied pecans.

6. 6

   Dress and serve

   Drizzle the prepared dressing over the salad and toss briefly to combine.

What is strawberry chicken salad?

This American-style main-course salad pairs cooked chicken with leafy greens, fruit, cheese and nuts. Strawberries and blueberries bring a sweet-tart contrast to savoury chicken, feta and red onion.

Here, the chicken is seasoned and pan-cooked, while pecans are coated in brown sugar for a crunchy, sweet finish. Creamy balsamic dressing ties the fresh and savoury elements together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 852 calories, 61g protein, 53g carbs, 47g fat.

The chicken and feta provide most of the protein, while the berries, brown sugar and spinach contribute carbohydrates. Olive oil, avocado, pecans and feta bring much of the fat. For a balanced plate, serve a portion with extra leafy greens or other non-starchy vegetables.

Seasoning and chicken

Even thickness: Pounding the chicken to 1.3 cm (½ inch) helps the breasts cook at a similar rate. The olive oil and dried seasonings coat the surface before cooking.

Resting time: The 15-minute pause gives the seasoning time to sit on the chicken while you prepare the salad ingredients. After cooking, the separate 10-minute rest lets the chicken settle before slicing.

Candied pecans

Sugar coating: Stir the pecans in the melted brown sugar and water for about 2 minutes, just until coated. Keep them moving so the sugar coats the nuts rather than sitting in one patch.

Cooling: Set the pecans aside after removing them from the pan. Chop them before adding to the salad so their sweetness and crunch are spread through the bowl.

Building the salad

Fresh base: Start with the baby spinach, then arrange the strawberries, blueberries, red onion and avocado over it. Add the sliced chicken, feta and chopped pecans on top.

Avocado timing: Peel and slice the avocado close to serving so it can be added fresh. A gentle toss after dressing helps combine the ingredients without crushing the berries.

Dressing and serving

Creamy balsamic: Make the dressing using its own recipe directions; this recipe specifies about 1 cup. Drizzle it over the assembled salad and toss briefly just before eating.

On the side: Serve the salad as a complete meal, or pair it with crusty bread or a simple soup. Add dressing gradually if you prefer the fruit and greens less coated.

Timing the preparation

While the chicken rests: Use its 15-minute seasoning pause to wash and prepare the berries, spinach, onion and avocado. The pecans can be cooked while the chicken cooks or rests.

Just before serving: Slice the rested chicken, assemble the ingredients and add the dressing. This keeps the spinach and fruit at their freshest.

Recipe notes & tips

• Pound the chicken to an even thickness so it cooks more uniformly.
• Use a meat thermometer to check that the chicken reaches 74°C (165°F).
• Stir the pecans continuously as they cook so the sugar coats them evenly.
• Chop the candied pecans before scattering them over the salad.
• Add the dressing just before serving to keep the spinach and berries fresh.
• Toss gently after dressing to avoid crushing the fruit and avocado.

Variations

• Use mixed greens: Replace some or all of the baby spinach with another tender salad leaf.
• Swap the berries: Use an equal mix of whichever fresh berries you have to hand.
• Change the nuts: Substitute another nut for the pecans and candy it in the same way.
• Adjust the cheese: Use more or less feta to suit your preference.
• Make it less sweet: Leave out the candied pecans and add plain toasted pecans instead.

Common mistakes to avoid

• Uneven chicken: Pound the breasts to an even 1.3 cm (½ inch) thickness so thinner areas do not overcook.
• Skipping the resting time: Leave the cooked chicken for 10 minutes before slicing so it can rest.
• Overcooking the sugar: Stir the pecans for about 2 minutes, then take them off the heat.
• Dressing too early: Dress the salad just before serving to help keep the leaves and fruit fresh.
• Rough tossing: Combine the salad gently so the berries and avocado keep their shape.

How to store

Store leftover salad and dressing separately in airtight containers in the refrigerator and eat within 2 days. For best texture, keep the avocado and dressed greens separate where possible; reheat the chicken gently on its own before serving, or enjoy it cold.

Frequently asked questions