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Chicken Strawberry Salad with Lemon Vinaigrette

Juicy pan-seared chicken, sweet strawberries, and creamy avocado meet crisp greens and toasted nuts, all tossed with a bright lemon–Dijon vinaigrette. Fresh, fast, and perfect for warm-weather lunches or light dinners.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4

Ingredients
 

Salad

  • 12 ounces boneless, skinless chicken breasts
  • 1 teaspoon olive oil, for the pan
  • pinch kosher salt and black pepper
  • 6 ounces baby spring mix
  • 1/2 large English cucumber, thinly sliced
  • 1 medium avocado, diced
  • 12 ounces fresh strawberries, hulled and sliced
  • 1/3 cup chopped toasted pecans
  • 1/4 cup crumbled goat cheese optional

Lemon–Dijon Vinaigrette

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

Preparation Steps

  • Whisk the vinaigrette: In a small bowl, whisk olive oil, lemon juice, white wine vinegar, Dijon, honey, salt, and pepper until glossy and emulsified. Let it stand 10 minutes to mellow while you prep the rest.
  • Toast the nuts: Warm a dry skillet over medium heat. Add pecans and toast, stirring, until fragrant and slightly darkened, 3–4 minutes. Transfer to a plate to cool.
  • Cook the chicken: Heat a grill pan or skillet over medium-high heat. Add 1 teaspoon olive oil. Pat chicken dry and season both sides with a pinch of salt and pepper. Sear until golden and cooked through, 4–5 minutes per side (165°F internal). Rest on a board 5 minutes, then slice or chop bite-size.
  • Prep the produce: Slice strawberries, thinly slice cucumber, and dice avocado just before assembling to keep it fresh.
  • Dress the greens first: In a large bowl, toss the spring mix and cucumbers with 1–2 tablespoons of the vinaigrette and a tiny pinch of salt. Divide among plates or a large platter.
  • Finish and serve: Top dressed greens with warm chicken, strawberries, and avocado. Spoon over more vinaigrette to taste. Sprinkle with toasted pecans and goat cheese (if using). Crack a little black pepper on top and serve right away.

Notes

Tip: For the cleanest avocado cubes, score the flesh in the peel with a paring knife and scoop with a spoon; tossing the cubes with a teaspoon of lemon juice will slow browning if you prep a little early.
Leftover vinaigrette keeps 3–4 days in the fridge; bring to room temp and whisk before using.
This recipe is an original creation inspired by classic Chicken Strawberry Salad with Lemon Vinaigrette flavors. All ingredient ratios and instructions are independently developed.