I’m sharing my Strawberry Chicken Salad that pairs chicken, fresh mozzarella, strawberries and basil with a glossy balsamic reduction and one surprising step that turns familiar ingredients into something intriguingly different.

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I love how the Balsamic Strawberry Salad feels like a little surprise every time. I pile sliced boneless skinless chicken breasts onto a bed of greens, tuck in torn fresh mozzarella, and the whole thing suddenly sings.

This Strawberry Chicken Salad isn’t trying to be fussy, it just knows what it wants to be, bold and bright and kind of smug about it. Every forkful makes you wonder what the trick is, you want to eat slower but you also want more, you cant help it.

If you dig Delicious Salads, this one will stop you in your tracks.

Ingredients

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Lean chicken brings protein, keeps salad filling, soaks up balsamic flavor good.
Strawberries add sweet tartness, vitamin C and fiber, bright color, summer vibes.
Balsamic reduction gives tangy sweet punch, concentrates sugars, balances savory.
Fresh mozzarella adds creamy mild richness, provides calcium and some protein.
Greens add fiber, vitamins, light bitter notes that cut richness.
Avocado brings buttery texture, healthy fats for satiety and silky mouthfeel.
Toasted almonds or pecans add crunch, more protein and good fats.
Fresh basil adds herbaceous perfume, a peppery sweet lift to flavors.
Red onion gives sharp bite, sulfur compounds for depth and subtle heat.

Ingredient Quantities

1 pound boneless skinless chicken breasts, about 2 medium

1 tablespoon olive oil for cooking, plus a bit more if needed

Salt and freshly ground black pepper to taste

6 cups mixed salad greens or baby spinach

12 ounces strawberries, hulled and sliced, about 2 pints

8 ounces fresh mozzarella, torn or small balls

1/4 cup fresh basil leaves, torn

1/4 small red onion, thinly sliced

1 avocado, sliced optional but tasty

1/3 cup toasted sliced almonds or chopped pecans, optional

For the balsamic reduction 3/4 cup balsamic vinegar and 2 tablespoons honey or brown sugar

2 tablespoons extra virgin olive oil for dressing or finishing drizzle

How to Make this

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1. Pat the chicken dry, pound slightly so the breasts are even in thickness, season both sides with salt and plenty of freshly ground black pepper.

2. Heat 1 tablespoon olive oil in a skillet over medium-high heat, add the chicken and cook 5 to 7 minutes per side until golden and an instant read thermometer reads 165F or juices run clear; add a splash more oil if the pan looks dry. Transfer chicken to a cutting board and let rest 5 to 10 minutes before slicing.

3. While the chicken cooks, make the balsamic reduction: combine 3/4 cup balsamic vinegar and 2 tablespoons honey or brown sugar in a small saucepan, bring to a simmer over medium heat, then lower the heat and gently reduce until syrupy and about half the volume, 8 to 12 minutes. Watch it so it doesnt burn, then remove from heat to cool.

4. If using nuts, toast 1/3 cup sliced almonds or chopped pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring or shaking often, until fragrant and lightly browned; set aside to cool.

5. Prep the produce: hull and slice 12 ounces strawberries, tear or pull apart 8 ounces fresh mozzarella, thinly slice 1/4 small red onion, tear 1/4 cup basil leaves, and slice 1 avocado just before serving so it stays fresh.

6. In a large bowl toss 6 cups mixed salad greens or baby spinach with 2 tablespoons extra virgin olive oil, a few spoonfuls of the cooled balsamic reduction to taste, and a little salt and pepper; dont overdress, you can always add more at the end.

7. Slice the rested chicken against the grain and arrange over the dressed greens, then scatter the strawberries, mozzarella, basil, red onion and avocado on top.

8. Sprinkle the toasted nuts over the salad if using, then drizzle more balsamic reduction over everything and finish with an extra tiny drizzle of olive oil if you like it richer.

9. Taste and adjust with a pinch more salt and pepper, serve immediately. Leftover reduction keeps in the fridge up to 2 weeks and is great on other salads or roasted veggies.

Equipment Needed

1. Large cutting board, roomy for pounding, resting and slicing the chicken
2. Good chef’s knife, sharp 8-inch preferred
3. Meat mallet or heavy rolling pin, to even out the breasts (helps them cook evenly)
4. Large skillet (nonstick or stainless), for searing the chicken
5. Small saucepan, for making the balsamic reduction
6. Instant-read thermometer, to check for 165F don’t guess it
7. Tongs and a spatula, for flipping and moving the chicken
8. Large salad bowl plus salad tongs or two large spoons, for tossing the greens
9. Measuring cups and spoons, for the vinegar, honey and oil

FAQ

How do I cook the chicken so it stays juicy? Cook the breasts in a hot skillet with a tablespoon of olive oil, about 5 to 7 minutes per side for medium thickness, until the thickest part reaches 165 F. Let it rest 5 minutes before slicing so the juices settle, and if one piece is thicker pound it a bit so they cook evenly.

Can I make the balsamic reduction ahead of time? Yes, you can. Reduce 3/4 cup balsamic with 2 tablespoons honey or brown sugar until syrupy, cool and store in the fridge up to 2 weeks. Reheat gently or thin with a teaspoon of warm water if it gets too thick. Store bought balsamic glaze works fine too if you're short on time.

What if I want this salad vegetarian or nut free? No problem, swap the chicken for grilled halloumi, chickpeas or extra toasted almonds, or skip nuts entirely. For nut free, use sunflower seeds for crunch instead. The flavors still work great.

How do I keep the strawberries from making the salad soggy? Use firm ripe strawberries, pat them dry after rinsing and slice them just before serving. Toss strawberries with greens at the last minute, dont let them sit on the salad for hours.

Why does fresh mozzarella make the salad watery and how do I avoid it? Drain and pat the mozzarella with paper towels to remove excess liquid before tearing or slicing. If you buy small balls, drain the liquid in the pack and dry them a bit, that helps keep your greens from getting soggy.

How long will leftovers keep and whats the best way to store them? Store components separately for best results: dressing and balsamic reduction in jars, chicken in an airtight container for 3 to 4 days, greens and sliced strawberries in a separate container for 1 to 2 days. Assembled salad wont stay crisp more than a few hours.

Balsamic Strawberry Salad Recipe Substitutions and Variations

Chicken breasts: swap for 1 lb salmon fillet or 1 lb shrimp (peeled) grilled, or a 14 oz block extra-firm tofu pressed and seared, or two 15 oz cans chickpeas, rinsed and roasted for crunch
Balsamic reduction (3/4 cup balsamic + 2 tbsp honey): use 3/4 cup store-bought balsamic glaze, or mix 1/2 cup red wine vinegar + 2 tbsp maple syrup and reduce till syrupy, or 3/4 cup apple cider vinegar + 2 tbsp brown sugar reduced down
Fresh mozzarella (8 oz): swap for 6-8 oz crumbled feta or goat cheese for a tangier bite, or use burrata if you want it extra creamy
Toasted sliced almonds or chopped pecans (1/3 cup): substitute toasted walnuts, pumpkin seeds, or sunflower seeds for similar crunch and nutty flavor

Pro Tips

– Let the chicken rest, seriously. If you slice it right away all the juices run out and it gets dry. Use an instant-read thermometer so you dont overcook it, but still let it sit 5 to 10 minutes before slicing.

– Make the balsamic reduction low and slow and don’t walk away, it can go from syrupy to burnt fast. If it ends up too thick just stir in a teaspoon or two of warm water or olive oil to loosen it, and cool it on the counter a bit so it glazes instead of puddling.

– Prep fragile stuff last. Slice the avocado and toss the berries only right before you serve so they stay bright, and if you want extra juicy strawberries, stir them with a pinch of sugar or a bit of the reduction 10 minutes before plating to bring out more flavor.

– Toast nuts and dry the mozzarella. Nuts continue to cook off the heat so pull them a hair early and cool on a plate, and pat the mozzarella dry with paper towel so the salad doesnt get watery. Keep dressing separate and add just before serving so the greens stay crisp.

Balsamic Strawberry Salad Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

670

kcal

Equipment: 1. Large cutting board, roomy for pounding, resting and slicing the chicken
2. Good chef’s knife, sharp 8-inch preferred
3. Meat mallet or heavy rolling pin, to even out the breasts (helps them cook evenly)
4. Large skillet (nonstick or stainless), for searing the chicken
5. Small saucepan, for making the balsamic reduction
6. Instant-read thermometer, to check for 165F don’t guess it
7. Tongs and a spatula, for flipping and moving the chicken
8. Large salad bowl plus salad tongs or two large spoons, for tossing the greens
9. Measuring cups and spoons, for the vinegar, honey and oil

Ingredients

1 pound boneless skinless chicken breasts, about 2 medium
1 tablespoon olive oil for cooking, plus a bit more if needed
Salt and freshly ground black pepper to taste
6 cups mixed salad greens or baby spinach
12 ounces strawberries, hulled and sliced, about 2 pints
8 ounces fresh mozzarella, torn or small balls
1/4 cup fresh basil leaves, torn
1/4 small red onion, thinly sliced
1 avocado, sliced optional but tasty
1/3 cup toasted sliced almonds or chopped pecans, optional
For the balsamic reduction 3/4 cup balsamic vinegar and 2 tablespoons honey or brown sugar
2 tablespoons extra virgin olive oil for dressing or finishing drizzle

Directions

Pat the chicken dry, pound slightly so the breasts are even in thickness, season both sides with salt and plenty of freshly ground black pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat, add the chicken and cook 5 to 7 minutes per side until golden and an instant read thermometer reads 165F or juices run clear; add a splash more oil if the pan looks dry. Transfer chicken to a cutting board and let rest 5 to 10 minutes before slicing.
While the chicken cooks, make the balsamic reduction: combine 3/4 cup balsamic vinegar and 2 tablespoons honey or brown sugar in a small saucepan, bring to a simmer over medium heat, then lower the heat and gently reduce until syrupy and about half the volume, 8 to 12 minutes. Watch it so it doesnt burn, then remove from heat to cool.
If using nuts, toast 1/3 cup sliced almonds or chopped pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring or shaking often, until fragrant and lightly browned; set aside to cool.
Prep the produce: hull and slice 12 ounces strawberries, tear or pull apart 8 ounces fresh mozzarella, thinly slice 1/4 small red onion, tear 1/4 cup basil leaves, and slice 1 avocado just before serving so it stays fresh.
In a large bowl toss 6 cups mixed salad greens or baby spinach with 2 tablespoons extra virgin olive oil, a few spoonfuls of the cooled balsamic reduction to taste, and a little salt and pepper; dont overdress, you can always add more at the end.
Slice the rested chicken against the grain and arrange over the dressed greens, then scatter the strawberries, mozzarella, basil, red onion and avocado on top.
Sprinkle the toasted nuts over the salad if using, then drizzle more balsamic reduction over everything and finish with an extra tiny drizzle of olive oil if you like it richer.
Taste and adjust with a pinch more salt and pepper, serve immediately. Leftover reduction keeps in the fridge up to 2 weeks and is great on other salads or roasted veggies.

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: 403g
Total number of serves: 4
Calories: 670kcal
Fat: 37.7g
Saturated Fat: 11.2g
Trans Fat: 0.05g
Polyunsaturated: 2g
Monounsaturated: 15g
Cholesterol: 136mg
Sodium: 425mg
Potassium: 1070mg
Carbohydrates: 30.85g
Fiber: 6.4g
Sugar: 19.3g
Protein: 51.7g
Vitamin A: 2500IU
Vitamin C: 64mg
Calcium: 328mg
Iron: 2.35mg

Balsamic Strawberry Salad Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Balsamic Strawberry Salad Recipe Substitutions and Variations

Pro Tips