Contest-Winning Summer Chicken Salad

Total Time

Prep: 10 min. Cook: 25 min. + chilling


4 servings

Updated: Oct. 20, 2022
I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (14-1/2 ounces) chicken broth
  • 6 cups torn mixed salad greens
  • 2 cups halved fresh strawberries
  • 1/2 cup fresh strawberries, hulled
  • 1/3 cup orange juice
  • 2 tablespoons canola oil
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped walnuts, toasted


  1. Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate.
  2. In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly.
  3. Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.

Nutrition Facts

1 each: 202 calories, 13g fat (1g saturated fat), 16mg cholesterol, 593mg sodium, 14g carbohydrate (8g sugars, 5g fiber), 11g protein.