Strawberry Feta Chicken Salad With Roasted Strawberry Balsamic Dressing

Sweet and savory, this Strawberry Feta Chicken Salad is a refreshing twist on a classic. Roasted strawberries add a pop of flavor to a bed of mixed greens, topped with crispy chicken, tangy feta, and crunchy pecans.

It’s the perfect blend of flavors and textures for a light and satisfying meal.

Ready Time

45 mins

Yields

6 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1 quart strawberries, hulled and sliced
1/2 cup crumbled feta cheese
1/4 cup chopped pecans
1/2 cup mixed greens
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
6 cups mixed greens for serving

Instructions

Preheat oven to 400°F. Roast the strawberries on a baking sheet lined with parchment paper, drizzling with 2 tablespoons of olive oil and sprinkling with salt and pepper to taste.

Roast in the oven for 20-25 minutes, or until they’re tender and lightly caramelized.

In a blender or food processor, combine the roasted strawberries, balsamic vinegar, honey, and Dijon mustard. Blend until smooth to make the balsamic dressing.

Grill or cook the chicken breast in a skillet until cooked through.

Let it cool, then chop it into small pieces. In a large bowl, combine the chopped chicken, crumbled feta cheese, chopped pecans, and mixed greens.

Drizzle the roasted strawberry balsamic dressing over the top of the salad and toss gently to combine.

Divide the salad among six plates or containers, placing a scoop of the mixed greens on each plate and topping with the chicken and strawberry mixture. Serve immediately and enjoy!

Notes

For this recipe, make sure to roast the strawberries at the right temperature and time, as it will make a huge difference in the flavor and texture of the final dressing. Don’t overcrowd the baking sheet, as you want the strawberries to roast evenly.

When making the balsamic dressing, start with a slow blend to avoid splashing, and then increase the speed as needed.

You can always adjust the amount of honey and mustard to taste. For the chicken, make sure it reaches an internal temperature of 165°F to ensure food safety.

Let it cool completely before chopping to prevent it from drying out.

To toast the pecans, simply place them on a baking sheet and bake in the oven at 350°F for 5-7 minutes, or until fragrant and lightly browned. Feel free to customize the amount of feta cheese and pecans to your liking.

You can also add some sliced red onions or chopped fresh herbs to give the salad an extra burst of flavor.

For a lighter version, use only 1/4 cup of olive oil in the dressing and reduce the amount of feta cheese. This salad is perfect for a light lunch or dinner, and it’s also a great option for a picnic or outdoor gathering.