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Chicken Strawberry Salad

 Chicken Strawberry Salad
Salads are the meal of choice when our Texas temperatures hover in the 90s. In this one, I use locally grown strawberries, fresh greens and chicken strips. It makes a light and colorful lunch on a hot summer day.
4 ServingsPrep/Total Time: 30 min.


  • 1/2 cup honey
  • 1/2 cup red wine vinegar
  • 4 teaspoons soy sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Dash pepper
  • SALAD:
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 tablespoon canola oil
  • 1 teaspoon butter
  • 8 cups torn mixed salad greens
  • 1 pint fresh strawberries, sliced
  • 1/4 cup chopped walnuts
  • Additional whole strawberries, optional


  • In a small bowl, combine the dressing ingredients. In a large
  • skillet, cook and stir chicken in oil and butter until no longer
  • pink. Add 1/2 cup salad dressing; cook 1 minute longer.
  • Place the salad greens in a serving bowl. Top with chicken, sliced
  • strawberries and walnuts. Garnish with whole strawberries if
  • desired. Serving immediately with remaining dressing. Yield: 4
  • servings.

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Chicken Strawberry Salad (continued)

Nutritional Facts: 1 serving (1 cup) equals 389 calories, 12 g fat (2 g saturated fat), 65 mg cholesterol, 549 mg sodium, 47 g carbohydrate, 5 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.