A bright, summery salad that’s equal parts sweet and savory, this strawberry chicken salad comes together in minutes and makes a perfect weeknight meal or light lunch. Shredded cooked chicken, juicy sliced strawberries, crumbled feta, and crunchy sliced almonds get a glossy finish from a drizzle of balsamic glaze. It’s ideal when you want something fresh, colorful, and satisfying without turning on the oven. If you already love chicken salads with a twist, you might enjoy this lighter option instead of a heavier flavored dill pickle chicken salad.
Why you’ll love this dish
This salad balances textures and flavors in a way that feels both simple and elevated: tender chicken, sweet-tart berries, salty creamy feta, and toasted almonds for a satisfying crunch. It’s quick to assemble and scales easily for meal prep or company.
“I served this at a summer potluck—people loved the pop of strawberry and asked for seconds.”
Perfect occasions: weeknight dinners, packed lunches, bridal or baby showers, and light summer dinners when you want freshness without fuss. It’s kid-friendly if you omit or reduce the balsamic glaze, and it’s an easy recipe to tweak for dietary needs.
How this recipe comes together
This is mostly an assembly salad. Start with cooked, shredded chicken and mixed greens as the base. Add sliced strawberries, crumbled feta, and toasted sliced almonds for texture. Finish with a drizzle of balsamic glaze, a pinch of salt and pepper, then toss gently so you don’t bruise the berries. No cooking beyond toasting the nuts (optional) makes this a fast, weeknight-friendly dish.
Key ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken is a great shortcut)
- 2 cups mixed salad greens (baby spinach, arugula, or spring mix)
- 1 cup strawberries, hulled and sliced
- 1/2 cup feta cheese, crumbled (sub goat cheese for creamier tang)
- 1/4 cup sliced almonds (toasted for extra flavor)
- 1/4 cup balsamic glaze (or good-quality balsamic reduction)
- Salt and freshly ground black pepper, to taste
Notes on swaps and add-ins:
- Use grilled chicken breasts or leftover roast chicken for depth of flavor.
- If you’re nut-free, replace almonds with pumpkin seeds or omit.
- For a lighter finish, use a simple extra-virgin olive oil + balsamic vinaigrette instead of glaze.
Step-by-step instructions
- Place the 2 cups of mixed salad greens in a large serving bowl.
- Add the 2 cups of shredded cooked chicken over the greens in an even layer.
- Scatter the sliced strawberries (1 cup) across the top, followed by 1/2 cup crumbled feta and 1/4 cup sliced almonds.
- Lightly season with salt and freshly ground black pepper. Be conservative with salt if your feta is particularly salty.
- Drizzle the 1/4 cup balsamic glaze evenly over the salad. If you prefer, serve the glaze on the side and let everyone dress their portion.
- Toss gently with salad tongs or two large spoons until the ingredients are combined and the strawberries are coated—be gentle to avoid mashing the berries.
- Serve immediately, or chill for up to an hour to let flavors meld.
Best ways to enjoy it
Serve this salad on chilled plates for an elegant presentation. Pair it with crusty bread or a light soup for a fuller meal. For a summer spread, add a chilled grain side like couscous or quinoa and a simple lemon-herb vinaigrette on the side. For a fun pairing, try it alongside a zesty southwest chicken salad bowl if you want a contrasting, spicier option at a gathering.
Plating tips:
- Arrange greens in a shallow bowl, pile chicken in the center, then fan strawberries around the edges for color.
- Finish with a few whole strawberries and extra almonds on top for texture contrast.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 2–3 days. Keep dressing or balsamic glaze separate if you plan to store the salad longer—the greens get soggy once dressed.
- Do not freeze this salad; strawberries and mixed greens don’t freeze well and will become mushy upon thawing.
- To refresh refrigerated salad, add a few fresh greens and extra sliced strawberries before serving.
Food safety:
- Store cooked chicken within two hours of cooking and consume refrigerated leftovers within 3 days.
- If using pre-cooked rotisserie chicken, refrigerate promptly and reheat only the portion you plan to eat if you prefer warm chicken.
Pro chef tips
- Toast the sliced almonds in a dry skillet over medium heat for 2–4 minutes until fragrant and golden. Shake the pan often to avoid burning—this adds depth and crunch.
- Slice strawberries uniformly so each bite has balanced flavor and texture. Use slightly underripe strawberries for a firmer texture that stands up to tossing.
- If your balsamic glaze is very sweet, balance it with a squeeze of lemon over the greens before assembling.
- For extra protein and texture, fold in a handful of cooked farro or quinoa—this makes the salad more lunch-worthy and keeps the fresh flavors intact.
Creative twists
- Mediterranean spin: Swap almonds for toasted pine nuts and add kalamata olives and cucumber slices.
- Vegan option: Use shredded roasted tofu or chickpeas for protein and vegan feta or toasted cashews for creaminess. Replace balsamic glaze with a simple balsamic vinaigrette.
- Summer BBQ: Add grilled peaches instead of strawberries and use smoked almonds for a smoky note.
- Heartier meal: Add avocado slices, a hard-boiled egg, or whole-grain crostini for crunch.
Common questions
Q: How long does it take to prepare this salad?
A: Active prep time is about 10–15 minutes if the chicken is already cooked. Using rotisserie chicken reduces hands-on time dramatically.
Q: Can I make this salad ahead for a picnic?
A: Yes—pack the components separately. Keep greens, chicken, strawberries, and almonds in one container and the balsamic glaze in another. Toss right before serving to keep everything crisp.
Q: Are frozen strawberries OK to use?
A: Frozen strawberries are not ideal because they release water when thawed and can make the salad soggy. Use fresh strawberries for the best texture and flavor.
Q: What can I use instead of feta?
A: Goat cheese for creaminess, blue cheese for a punchier flavor, or a milder fresh mozzarella if you prefer less salt.
Q: Is this salad suitable for meal prep?
A: It’s great for short-term meal prep—store undressed portions in meal containers and add glaze just before eating. Consume within 2–3 days for best quality.
Enjoy this quick, colorful strawberry chicken salad when you want a fresh meal that tastes like summer with minimal fuss.
PrintStrawberry Chicken Salad
A bright, summery salad that’s equal parts sweet and savory, featuring shredded chicken, juicy strawberries, crumbled feta, and crunchy almonds, finished with balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups mixed salad greens
- 1 cup strawberries, hulled and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup sliced almonds, toasted
- 1/4 cup balsamic glaze
- Salt and freshly ground black pepper, to taste
Instructions
- Place the mixed salad greens in a large serving bowl.
- Add the shredded cooked chicken over the greens in an even layer.
- Scatter the sliced strawberries across the top, followed by crumbled feta and sliced almonds.
- Lightly season with salt and freshly ground black pepper.
- Drizzle balsamic glaze evenly over the salad.
- Toss gently until combined, being careful not to bruise the berries.
- Serve immediately or chill for up to an hour.
Notes
For a lighter finish, use extra-virgin olive oil + balsamic vinaigrette instead of glaze. Refrigerate leftovers in an airtight container for up to 2–3 days.