This grilled chicken and strawberry salad balances freshness, protein, and subtle sweetness in a restaurant-style presentation. Juicy grilled chicken pairs beautifully with ripe strawberries, crisp greens, and creamy avocado. Lightly dressed and finished with parmesan, this dish works as a wholesome lunch or an elegant dinner starter. It is simple to prepare yet visually striking, making it ideal for home cooks who want a professional, chef-inspired salad without complicated techniques or heavy ingredients.
Ingredients (Serves 2–3)
For the salad
- 2 boneless chicken breasts
- 4 cups mixed lettuce or romaine
- 1 cup fresh strawberries, halved
- 1 ripe avocado, sliced
- ¼ cup red onion, thinly sliced
- 2 tablespoons grated parmesan cheese
For the marinade
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
For the dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze or vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
Method
- Prepare the marinade by whisking olive oil, balsamic vinegar, honey, mustard, salt, and pepper.
- Coat the chicken evenly and let it rest for 20 minutes.
- Heat a grill pan over medium heat and lightly oil it.
- Grill the chicken for 5–6 minutes per side until golden and cooked through.
- Rest the chicken for five minutes, then slice it evenly.
- Arrange lettuce on a large serving bowl or platter.
- Add strawberries, avocado, and red onion evenly over the greens.
- Place sliced grilled chicken neatly on top.
- Whisk dressing ingredients and drizzle lightly over the salad.
- Finish with grated parmesan and serve immediately.
Chef’s Tips
- Always rest grilled chicken before slicing to retain juices.
- Use ripe but firm strawberries to avoid excess moisture.
- A grill pan works well, but outdoor grilling adds extra depth.
- Add toasted nuts for crunch if desired.
- Keep dressing light to let fresh ingredients shine.
