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Strawberry Chicken Salad with Maple Balsamic Vinaigrette Recipe

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4 from 10 reviews

A vibrant and healthy Strawberry Chicken Salad featuring tender herbed chicken, nutty farro, fresh spring greens, and a tangy maple balsamic vinaigrette. This colorful salad combines sweet strawberries and blueberries with creamy goat cheese and crunchy almonds for a perfect balance of flavors and textures, ideal for a nutritious lunch or light dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Grains

  • ½ cup farro, rinsed well

Chicken

  • 1 pound boneless, skinless chicken breasts, pounded thin or butterflied (sliced in half lengthwise)
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped hardy fresh herbs (such as oregano, rosemary, sage, or thyme)
  • kosher salt & ground black pepper, to season

Salad

  • 5 ounces spring mix or tender greens of choice
  • 16 ounces fresh strawberries, hulled & quartered (approx. 2 ½ cups chopped)
  • 4 ounces blueberries (approx. 1 cup)
  • 4 ounces goat cheese, crumbled
  • ¼ cup almonds, roughly chopped
  • kosher salt & ground black pepper, to season

Maple Balsamic Vinaigrette

  • ⅓ cup extra virgin olive oil
  • ¼ cup aged balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 clove garlic
  • scant 1 tablespoon finely chopped hardy fresh herbs (such as oregano, rosemary, sage, or thyme)
  • kosher salt & ground black pepper, to season

Instructions

  1. Cook the farro: Bring a large pot of water to a boil and season with 1 teaspoon kosher salt. Add rinsed farro and boil for 25-30 minutes, stirring occasionally, until al dente. Drain and rinse immediately with cold water. Set aside to drain well or refrigerate in an airtight container for up to 5 days.
  2. Cook the chicken: While farro cooks, heat olive oil in a skillet or grill pan over medium-high heat. Season chicken breasts with fresh herbs, 1 teaspoon kosher salt, and ground black pepper. When oil is hot and shimmering, cook chicken 3-4 minutes per side until golden brown and cooked through. Remove from heat and allow to cool slightly before slicing into bite-sized pieces. Alternatively, grill the chicken outdoors.
  3. Prepare the maple balsamic vinaigrette: Combine extra virgin olive oil, aged balsamic vinegar, pure maple syrup, garlic, chopped herbs, 1 teaspoon kosher salt, and ground black pepper in a small bowl or jar. Whisk or shake until combined. Taste and adjust seasoning as desired. Store in airtight container refrigerated up to 1 week.
  4. Assemble the salad: In a large bowl, place the spring mix greens. Top with cooked farro, sliced herbed chicken, strawberries, blueberries, crumbled goat cheese, and chopped almonds. Drizzle with the maple balsamic vinaigrette. Toss gently to combine and coat everything evenly. Season with additional kosher salt and ground black pepper if needed. Serve immediately and enjoy!

Notes

  • Hardy fresh herbs such as oregano, rosemary, sage, or thyme work best for the chicken and vinaigrette for a robust flavor.
  • Farro can be cooked ahead of time and stored in the fridge for up to 5 days.
  • The salad is best served fresh but leftovers can be stored refrigerated briefly; keep dressing separate if possible to maintain freshness.
  • Use an outdoor grill for cooking chicken if preferred, matching the skillet method times.
  • Adjust sweetness in the vinaigrette by adding more or less maple syrup to taste.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://monicarecipes.com/strawberry-chicken-salad-with-maple-balsamic-vinaigrette-recipe/