This is a seared chicken salad with spinach, arugula, fresh strawberries, goat cheese, avocado, toasted almonds, and a balsamic vinaigrette that doubles as the chicken marinade. The whole thing comes together in under an hour, and the marinade-to-dressing trick means youโre not making two separate flavor profiles from scratch.
The technique that matters
The marinade and the vinaigrette share the same four ingredients โ balsamic vinegar, olive oil, honey, and Dijon โ so pay attention to how you build the vinaigrette. Whisk the mustard and honey together first, then add the balsamic, then stream in the olive oil slowly. Mustard acts as an emulsifier here, and if you rush it, the dressing breaks and pools at the bottom of the bowl instead of coating the greens. The second thing worth getting right is the sear on the chicken. Pat it completely dry after it comes out of the marinade โ wet chicken steams instead of browning. A hot, dry skillet and a dry surface give you the caramelized crust that makes the chicken interesting rather than just cooked. Dress it at the table โ a pre-dressed salad goes limp fast, especially with avocado in the mix.
Common problems and fixes
- Strawberries bleed into the greens: Slice them right before serving, not ahead of time. Cut strawberries release juice quickly and will stain and soften everything around them within 20 minutes.
- Avocado turns brown if prepped early: Dice it last, just before assembling. If you need to prep ahead, toss the diced avocado with a small squeeze of lemon juice and keep it covered in the fridge for up to 30 minutes.
- Red onion is too sharp: Soak the slices in cold water for 10 minutes, then drain and pat dry. This pulls out the harsh sulfur compounds without losing the crunch or color.
- Chicken is cooked through but dry: Chicken breasts vary in thickness. If yours are thick, butterfly them before marinating so they cook evenly and quickly. Uneven thickness means the thin end overcooks before the center is done.
- Almonds lose their crunch by serving time: Cool them completely on the pan before adding to the salad. Warm nuts release steam and soften faster once they hit the greens.
Shopping notes
Goat cheese is the easiest swap target here. Feta works well and is usually cheaper; itโs saltier, so taste the vinaigrette before adding the full amount of salt. If you skip the cheese entirely, add an extra tablespoon of almonds for fat and texture. For the balsamic vinegar, you donโt need anything expensive โ a standard grocery-store bottle works fine in both the marinade and the dressing. Arugula can be replaced with more baby spinach, or with any peppery green like watercress or baby mustard greens. Sliced almonds can be swapped for roughly chopped walnuts or pecans, or skipped for a nut-free version โ toasted sunflower seeds hold up well as a substitute.
Balsamic Chicken and Strawberry Salad
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Zip-top bag or shallow dish
- Baking sheet
- Parchment paper
- 12-inch skillet
- Tongs
- Instant-read thermometer
- Cutting board
- Chef's Knife
- Salad Spinner
Ingredients
For the Balsamic Chicken:
- 1 lb boneless skinless chicken breasts patted dry
- 3 tbsp balsamic vinegar good-quality
- 1 tbsp extra-virgin olive oil for marinade
- 1 tbsp honey
- 1 tsp Dijon mustard
- 2 cloves garlic finely minced
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 1 tbsp olive oil for searing
For the Salad & Vinaigrette:
- 0.5 cup sliced almonds raw
- 4 cups baby spinach lightly packed
- 2 cups arugula lightly packed
- 2 cups strawberries hulled and sliced
- 0.5 cup red onion very thinly sliced
- 1 large avocado diced
- 3 oz goat cheese crumbled
- 0.25 cup fresh basil leaves torn
- 3 tbsp balsamic vinegar for vinaigrette
- 1 tsp Dijon mustard for vinaigrette
- 1 tbsp honey for vinaigrette
- 0.5 tsp fine sea salt for vinaigrette
- 0.25 tsp black pepper for vinaigrette
- 0.25 cup extra-virgin olive oil for vinaigrette, to emulsify
Instructions
- Marinate the Chicken (20 minutes): In a medium bowl, whisk 3 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tbsp honey, 1 tsp Dijon, 2 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp black pepper until glossy and combined. Add the 1 lb chicken, turning to coat. Transfer to a zip-top bag, press out air, and marinate 20 minutes in the refrigerator (flip once). Do not reuse marinade.
- Toast the Almonds (8 minutes at 350ยฐF / 175ยฐC): Meanwhile, heat the oven to 350ยฐF / 175ยฐC. Spread 1/2 cup sliced almonds on a parchment-lined baking sheet and toast for 6โ8 minutes, until lightly golden and fragrant. Cool on the pan. While they toast, wash and spin-dry the greens and slice the strawberries, onion, and avocado.
- Sear the Chicken (8 minutes + 5-minute rest): Heat a 12-inch skillet over medium-high until hot. Swirl in 1 tbsp olive oil; when it shimmers, add chicken (let excess marinade drip off). Sear 4โ5 minutes per side, until deep golden and the internal temperature reaches 165ยฐF / 74ยฐC. Transfer to a board and rest 5 minutes, then slice across the grain.
- Whisk the Balsamic Vinaigrette (2โ3 minutes): In a small bowl, whisk 3 tbsp balsamic, 1 tsp Dijon, 1 tbsp honey, 1/2 tsp fine sea salt, and 1/4 tsp pepper until dissolved. While whisking constantly, stream in 1/4 cup extra-virgin olive oil until the dressing is fully emulsified and lightly thickened.
- Assemble and Serve: In a large bowl, toss 4 cups spinach and 2 cups arugula with half the vinaigrette to lightly coat. Mound onto plates and top with sliced chicken, 2 cups strawberries, toasted almonds, 1/2 cup red onion, 3 oz goat cheese, and 1 diced avocado. Scatter torn basil and drizzle with remaining vinaigrette. Serve immediately while the chicken is still warm for maximum contrast.
Notes
Chefโs Tips:
- Even Cooking: For ultra-juicy results, lightly pound chicken to an even 1/2-inch thickness before marinating so it sears uniformly.
- Make-Ahead: Marinate up to 12 hours; any longer can over-tenderize the meat. Store vinaigrette separately and toss just before serving to keep greens crisp.
- Nut Toasting, Stovetop Method: Toast almonds in a dry skillet over medium heat, stirring, for 3โ4 minutes until fragrant if youโd rather skip the oven.
- Balance the Dressing: If your strawberries are very sweet, add a splash (1 tsp) more balsamic for brightness; if theyโre tart, whisk in an extra 1/2 tsp honey.
- Safety First: Discard used marinade and use a clean board/knife for slicing rested chicken.
- Dairy-Free Swap: Omit goat cheese and add 2 tbsp more toasted nuts for richness.
Nutrition
Frequently asked questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless thighs work well here. Theyโre more forgiving in the pan and harder to overcook, and they tend to cost less per pound than breasts.
Can I make this salad ahead for meal prep?
You can cook the chicken, toast the almonds, and make the vinaigrette up to two days ahead โ store them separately in the fridge. Slice the strawberries and dice the avocado only when youโre ready to assemble, and keep the dressing off the greens until serving.
What if I donโt have Dijon mustard?
Whole-grain mustard is a direct substitute in both the marinade and the vinaigrette. Yellow mustard works in a pinch but is milder and more acidic, so use slightly less and taste as you go.
Can I use frozen strawberries?
Not for this salad. Frozen strawberries release too much liquid as they thaw and will make the greens soggy. Fresh is the only option that holds up structurally.
How do I keep leftovers from getting soggy overnight?
Store the dressed greens, chicken, and toppings in separate containers. Once the vinaigrette hits the spinach and arugula, the greens wilt within a couple of hours and wonโt recover.