This delicious grilled chicken salad with a homemade strawberry vinaigrette is the ultimate summer salad as the weather warms up. Albertsons® sponsors this recipe, but all opinions are my own.

Table of Contents

1. Chicken selection
2. Grill the chicken
3. Make the dressing
4. Lettuce selection
5. Add salad toppings
6. Serve this with
7. FAQ
8. Grilled Chicken & Strawberry Salad Recipe

It’s time to fire up the barbecue! I partnered with Albertsons® to create a healthy chicken salad using their fresh, seasonal produce for this recipe. If you’re looking for more ideas, check out their Summer Starts Here content hub. There are easy-to-shop recipes and culinary tips and tricks to make purchases simple. Plus, there are even Virtual Cooking Classes with celebrity chefs that you can sign up for.

Ripe and juicy strawberries are a summertime staple. I always grab them when I’m shopping at the market. To highlight their sweet flavor, I use them as a salad topping and to make a tangy vinaigrette dressing, which comes together in under a minute in the blender. To make it a heartier entree, tender grilled chicken breast complements the crunchy elements like cucumber, pecans, and red onions. Then, everything comes together with a sprinkle of feta cheese for creaminess.

Chicken selection

Select boneless, skinless chicken breasts for a quick cooking, lean protein option. My top choice is the exclusive O Organics® chicken from Albertsons®. I keep the seasoning simple with salt, pepper, and a little oil. The olive oil distributes the flavor of the seasonings and provides a protective layer that prevents the chicken from drying out on the barbecue. If desired, you can use chicken thighs, but just make sure to trim off the excess fat.

Grill the chicken

To achieve golden brown sear marks on the chicken, preheat the grill. I use medium-high heat, between 400 to 450ºF (204 to 232ºC). Clean and lightly grease the grill grates to prevent sticking. Once you add the meat, I like to give it a light press to ensure a better contact with the grates.

Resist the temptation to move the meat. Let the flavorful crust form, then flip once you see the lines appear. It will take about 5 to 7 minutes per side. Target an internal temperature of 160 to 165ºF (71 to 74ºC) in the thickest part. Let the chicken rest for at least 10 minutes while preparing the rest of the salad to let the juices redistribute. Slice the meat about ¼-inch thick against the grain for the most tender bites.

Make the dressing

I’ve taken inspiration from my classic balsamic vinaigrette and added fresh strawberries to the mixture. The key is to pick ripe berries to have the right balance of sweetness with a hint of acidity. Frozen defrosted strawberries should be used if the berries are not at their peak.

I use a blender to break down the fruit into a super smooth mixture quickly. Balsamic vinegar and Dijon mustard add tanginess, while the shallots provide a delicate onion and garlic taste. Honey balances the sour notes, which can be adjusted once you taste the dressing. Depending on the fruit’s ripeness, you may want it a little more sweetener. Olive oil is slowly drizzled in while the blender is running to create a creamy, emulsified dressing.

Lettuce selection

I use crisp and refreshing romaine lettuce as the leafy green for this summer salad. My top pick is Albertsons®’ exclusive O Organics® romaine hearts. The outer leaves have already been removed, making prep faster. Slice them into ¾-inch pieces and give them a good rinse and dry. Other types of lettuce or leafy greens can be used, like spring mix or baby spinach.

Add salad toppings

When recipe developing, I like to browse the aisles at Albertsons® to look for ingredients that will add interesting textures. I chose a mix of fresh produce, cheese, and nuts for crunch and creaminess for this recipe-diced English cucumber, sliced avocado, red onion (you can pickle them), strawberries, pecans(try them candied), and Primo Taglio® feta cheese crumbles.

Serve this with

FAQ