Strawberry Chicken Salad with Strawberry Balsamic Dressing
This fresh and vibrant salad combines tender pressure-cooked chicken with crisp romaine, juicy strawberries, tangy dried cranberries, crunchy almonds, and creamy goat cheese, all tossed in a homemade strawberry balsamic dressing. Ready in just 15 minutes, it’s perfect for a quick, healthy meal bursting with flavor and texture.
Ingredients
Salad and Dressing Ingredients
- 2 cups Cooked chicken chopped
- 4 cups Romaine lettuce chopped
- 2 cups Strawberries chopped for salad
- 1 cup Strawberries fresh for dressing
- 0.5 cup Dried cranberries
- 0.25 cup Red onion sliced
- 0.25 cup Goat cheese crumbled
- 0.25 cup Almonds sliced
- 0.25 cup Balsamic vinegar
- 0.25 cup Extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 clove Garlic minced
- 0.25 teaspoon Salt or to taste
- 0.25 teaspoon Black pepper or to taste
Instructions
Instructions
- Start by making the dressing: combine 1 cup fresh strawberries, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper in a blender and blend until smooth.1 cup Strawberries, 0.25 cup Balsamic vinegar, 0.25 cup Extra-virgin olive oil, 1 tablespoon Dijon mustard, 1 clove Garlic, 0.25 teaspoon Salt, 0.25 teaspoon Black pepper
- In a large salad bowl, add the cooked chicken, chopped romaine lettuce, chopped strawberries, dried cranberries, sliced red onion, goat cheese, and sliced almonds.4 cups Romaine lettuce, 2 cups Strawberries, 0.5 cup Dried cranberries, 0.25 cup Red onion, 0.25 cup Goat cheese, 0.25 cup Almonds
- Pour the strawberry balsamic dressing over the salad ingredients.
- Toss the salad gently to evenly coat all ingredients with dressing, being careful not to mash the berries.
- Taste and adjust salt and pepper if needed. Serve immediately while the chicken is still warm or chill before serving as desired.0.25 teaspoon Salt, 0.25 teaspoon Black pepper
Notes
Store leftover salad in an airtight container in the fridge keeping dressing separate to avoid sogginess. Dressing can be refrigerated in a small jar and shaken before reuse. Cooked chicken freezes well; defrost overnight before use. For grab-and-go, assemble layered salad jars with dressing at the bottom and greens last.