Balsamic Strawberry Chicken Salad

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This balsamic strawberry chicken salad is sweet, tangy and full of flavor. Chicken breasts are marinated in balsamic vinegar, garlic and a touch of maple syrup, then seared until golden and sticky with a light balsamic glaze. They are sliced over a bed of peppery arugula and mixed greens with juicy strawberries, creamy goat cheese, thinly sliced red onion and crunchy maple candied walnuts, then finished with a simple maple balsamic vinaigrette.

It is the kind of salad that feels special enough for guests but is easy enough for a Tuesday night. Ready in about 35 minutes, it is gluten free and packed with protein. If you prefer a milder salad with spinach, feta and pecans, try my avocado strawberry spinach salad with grilled chicken.

Why You Will Love This Balsamic Chicken Salad

• Balsamic in every layer. In the chicken marinade, the glaze and the dressing.
• Sweet and savory. Strawberries and maple balance tangy balsamic and peppery arugula.
• Creamy and crunchy. Soft goat cheese and candied walnuts in every bite.
• High protein. About 35 grams of protein per serving.
• Easy but impressive. Perfect for date night, brunch or entertaining.

Ingredients for Balsamic Strawberry Chicken Salad

Here is what you need. Exact amounts are in the recipe card below.

For the balsamic chicken

• Boneless skinless chicken breasts: pounded to an even thickness.
• Balsamic vinegar: the base of the marinade and glaze.
• Maple syrup or honey: adds sweetness and helps the chicken caramelize.
• Olive oil, garlic, dried thyme, salt and pepper.

For the salad

• Arugula and mixed greens: arugula adds a peppery bite that pairs perfectly with sweet berries.
• Fresh strawberries: hulled and sliced.
• Goat cheese: tangy and creamy. Crumbled feta also works.
• Red onion: thinly sliced.
• Walnuts: quickly candied with maple syrup for a sweet crunch.
• Avocado (optional): for extra creaminess.

For the maple balsamic vinaigrette

• Extra virgin olive oil and balsamic vinegar.
• Maple syrup: balances the acidity.
• Dijon mustard and a small garlic clove.
• Salt and black pepper.

How to Make Balsamic Strawberry Chicken Salad

1. Marinate the chicken

Pound the chicken to about 3/4 inch thick. In a bowl, whisk the balsamic vinegar, maple syrup, olive oil, garlic, thyme, salt and pepper. Add the chicken and turn to coat. Marinate for at least 20 minutes, or up to 6 hours in the fridge.

2. Sear and glaze the chicken

Heat a little olive oil in a large skillet or cast iron grill pan over medium high heat. Remove the chicken from the marinade and cook for 5 to 6 minutes per side until golden and 165°F inside. Pour the leftover marinade into a small saucepan and simmer for 3 to 4 minutes until thick and syrupy, then brush it over the chicken. Rest the chicken for 5 minutes and slice.

3. Candy the walnuts

Toast the walnuts in a dry skillet for 3 minutes, then add a tablespoon of maple syrup and a pinch of salt. Stir for 1 to 2 minutes until the syrup coats the nuts and becomes sticky. Spread them on parchment to cool and harden.

4. Make the vinaigrette

Shake the olive oil, balsamic vinegar, maple syrup, Dijon, garlic, salt and pepper in a mason jar until smooth.

5. Assemble the salad

Dry the greens well in a salad spinner and add them to a large serving bowl or platter. Top with sliced strawberries, red onion, crumbled goat cheese, candied walnuts and avocado if using. Arrange the sliced balsamic chicken on top and drizzle with the vinaigrette just before serving.

Tips for the Best Balsamic Strawberry Salad

• Do not skip the glaze. Reducing the marinade gives the chicken a glossy, sticky finish.
• Boil the marinade. It has touched raw chicken, so simmer it for at least 3 minutes before using.
• Chill the goat cheese. Cold goat cheese crumbles neatly instead of smearing.
• Use a good balsamic. A smooth, slightly sweet balsamic makes the best dressing.
• Dress at the last minute. Arugula wilts quickly once dressed.

What Makes This Salad Different

Many strawberry chicken salads use plain grilled chicken and a sweet dressing. This one builds balsamic flavor in three layers. The marinade seasons the chicken from the inside, the reduced glaze gives it a sticky caramelized coating, and the maple balsamic vinaigrette pulls the whole bowl together. Arugula brings a peppery bite that stands up to the bold balsamic flavor, while goat cheese adds a creamy tang that feels a little more elegant than feta. Maple candied walnuts give a sweet crunch that makes every forkful exciting. The result is a salad with deeper, richer flavor that works just as well for a dinner party as it does for a weekday lunch.

All About Balsamic Vinegar

Balsamic vinegar comes from Modena, Italy, where it is made from cooked grape must. Traditional aged balsamic is thick, sweet and very expensive, and it is usually drizzled over finished dishes. Everyday balsamic vinegar is more affordable and perfect for marinades and dressings like this one. Look for bottles labeled “Balsamic Vinegar of Modena” with grape must listed as the first ingredient. If your balsamic tastes very sharp, add a little more maple syrup to the dressing. Balsamic glaze, sold in squeeze bottles, is simply balsamic vinegar that has been reduced until thick. You can drizzle a little extra over the finished salad for a restaurant style look.

How to Pick Sweet Strawberries

The best strawberries are bright red all the way to the top, with fresh green leaves and a sweet smell. Avoid berries with white or green shoulders, since they were picked too early and will taste sour. Smaller berries are often sweeter than very large ones. Store strawberries unwashed in the fridge and rinse them just before using, because moisture makes them spoil faster. If your strawberries are a little tart, toss the sliced berries with a teaspoon of balsamic vinegar and a pinch of sugar and let them sit for 10 minutes. This quick maceration brings out their sweetness and ties them into the balsamic theme of the salad.

Why Arugula Works So Well Here

Arugula, also called rocket, has a naturally peppery, slightly nutty flavor that makes it one of the best greens to pair with fruit. Its bold taste balances the sweetness of strawberries and maple, and it stands up to a strong balsamic dressing without tasting flat. Mixing arugula with milder greens like spring mix or butter lettuce keeps the salad from being too sharp while still adding personality. Baby arugula is more tender and mild than mature arugula, so it is a good choice if you are new to it. Rinse and dry it well, since the delicate leaves bruise easily, and add the dressing only when you are ready to eat.

Serving It for Guests

This salad makes a beautiful centerpiece for bridal showers, Mother’s Day brunch or a summer dinner party. For a crowd, arrange the greens on a large platter, then add the strawberries, onion, goat cheese and walnuts in rows or small clusters so every serving gets a bit of everything. Fan the sliced balsamic chicken across the top and drizzle a little extra balsamic glaze in a zigzag for a finishing touch. Serve the vinaigrette on the side so guests can add as much as they like. You can cook the chicken, candy the walnuts and make the dressing a day ahead, so all that is left on the day is slicing the berries and putting everything together.

Easy Variations

• Spinach version: use baby spinach instead of arugula for a milder salad.
• Different cheese: try feta, blue cheese or fresh mozzarella pearls.
• Add grains: toss in cooked quinoa or farro for a heartier bowl.
• Swap the nuts: candied pecans, sliced almonds or pistachios all work.
• More fruit: add blueberries, peaches or thinly sliced pears.
• Different protein: use grilled salmon, shrimp or steak.

What to Serve With It

Serve this salad on its own or with warm crusty bread and a bowl of soup. For a summer spread, pair it with a fresh corn and tomato salad or a crisp cucumber salad. It also makes a lovely brunch dish next to fruit and pastries.

Meal Prep and Storage

• Meal prep: store the chicken, greens, strawberries, walnuts and cheese separately in glass meal prep containers.
• Dressing: keep it in small dressing containers for up to 1 week.
• Chicken: keeps in the fridge for up to 4 days. Serve it cold or warm it briefly.
• Walnuts: store candied walnuts in an airtight container at room temperature for up to 1 week.
• Dressed salad: best eaten right away.

Is It Healthy?

This salad is a well balanced meal. Chicken provides lean protein, arugula and mixed greens offer vitamins A, C and K, and strawberries add fiber and antioxidants. Walnuts provide omega 3 fatty acids, and olive oil adds heart healthy fats. Each serving has about 510 calories and 35 grams of protein. To lighten it, use less cheese and plain toasted walnuts instead of candied, and serve the dressing on the side.

Common Mistakes to Avoid

• Burning the glaze. Balsamic and maple can burn quickly, so keep the heat at medium and watch it closely.
• Overcooking the chicken. Use a thermometer and pull it at 165°F.
• Using wet greens. They dilute the dressing and wilt faster.
• Dressing too early. Add the vinaigrette right before serving.

Frequently Asked Questions

Can I make balsamic chicken ahead of time?

Yes. Cook the chicken up to 4 days ahead and store it in the fridge. Slice it just before serving.

Can I use store bought balsamic glaze?

Yes. Brush the cooked chicken with store bought balsamic glaze instead of reducing the marinade.

What can I use instead of goat cheese?

Feta, blue cheese, fresh mozzarella or shaved Parmesan all work well.

Is this salad gluten free?

Yes. All the ingredients are naturally gluten free. Check the labels of your balsamic vinegar and mustard if you are sensitive.

Can I grill the chicken instead?

Yes. Grill it over medium high heat for 5 to 6 minutes per side, then brush with the reduced glaze.

Can I make it nut free?

Yes. Use toasted sunflower or pumpkin seeds instead of walnuts.

A Sweet and Tangy Salad You Will Make Again

This balsamic strawberry chicken salad is colorful, satisfying and full of bold flavor. It is perfect for summer dinners, weekend lunches and special occasions. If you make it, leave a star rating and a comment below, and save it to your Pinterest salad recipes board.

Nutrition Per Serving

Nutrient	Amount
Calories	510 kcal
Protein	35 g
Carbohydrates	24 g
Fat	31 g
Saturated Fat	7 g
Fiber	4 g
Sugar	16 g
Sodium	640 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.