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–+ servings

Strawberry Chicken Salad

Crispy chicken, candied walnuts, goat cheese, strawberries, & grapes - with a creamy strawberry balsamic dressing!
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Total Time: 45 minutes
Servings: 2 as a meal

Ingredients

Strawberry Vinaigrette:

  • 1 cup sliced strawberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tablespoon dijon mustard
  • 2 Tablespoons sugar
  • 1 clove garlic minced
  • 1/4 teaspoon salt or more to taste
  • 1/4 teaspoon black pepper or more to taste

Crispy Baked Chicken:

  • 1/3 cup whole wheat flour
  • 2 Tablespoons cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup Panko
  • 2 large eggs beaten
  • 1 pound boneless skinless chicken breasts sliced into strips

For the salad:

  • 6 cups mixed greens
  • 1 cup sliced strawberries
  • 1 cup fresh blueberries
  • 3/4 cup green grapes halved
  • 1/2 cup goat cheese crumbles (gorgonzola or blue cheese work too!)
  • 1/3 cup glazed walnuts

Instructions

Make the vinaigrette:

  • Combine all of the vinaigrette ingredients in a food processor or blender. Blend on high until fully combined and the dressing is smooth. Pour into a glass jar or container and refrigerate until ready to use.

Make the chicken:

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  • Cut chicken breasts into thin strips, about one inch wide. Longer sections can be cut in half to have uniform pieces.
  • Combine whole wheat flour, cajun seasoning, cayenne pepper, and onion powder. Set aside. Beat eggs in another shallow dish. Pour Panko and breadcrumbs into a third shallow dish.
  • Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the breadcrumbs, shaking off any excess. Add more Panko to the dish if you are running low.
  • Place the chicken strips on the prepared baking sheet. Drizzle the chicken lightly with olive oil or spray lightly with nonstick spray to ensure the coating stays on chicken.
  • Bake for 10 minutes. Flip chicken and bake for 10 more minutes until coating is crispy and chicken is cooked through. If you like them more brown, bake longer. Slice the warm chicken. Set aside.

To make salad:

  • Place the greens, strawberries, blueberries, and green grapes in a large bowl. Top with goat cheese, glazed walnuts, and warm chicken. Drizzle salad with dressing and serve immediately.