This Summer Strawberry Grilled Chicken Salad is the perfect blend of fruity, sweet and savory. Filled with strawberry marinated chicken, it’s the perfect way to eat healthy in season, topped with a cool, refreshing honey lime yogurt dressing.
I hope you had a wonderful weekend! Our was both social and relaxing. I got dinner with a friend, we went to the pool, grilled out with friends, and got some housework/packing done.
July is going to be a SUPER busy month with traveling, so I’m cherishing these weekends while I can. We head to Indianapolis and Chicago next weekend, a trip to Asheville in a few weeks, a few days in Nashville to visit my brother, and a trip up North towards the end of the month.
Needless to say, I’m excited, but it’s going to be a whirlwind of a month. So, right now, I’m trying to be present, eat the local foods and play around in the kitchen. I’m SO into the summer foods right now, and something cool or fruity is what I’m craving 87% of the time.
While I commonly load up on the root veggies and starchier carbs in the winter, in the summer, I’m more about the light summer salads and tons of ice cream. Isn’t it weird how the weather can have such an effect on our choices?
I used to be an all balsamic vin all the time kind of dressing girl. Now, I’ve branched out and for good reason. Sometimes, balsamic is all I want for something light and easy. But, other times, you want something thicker, or more flavorful. And forget the store-bought dressing – you want something where you can control the flavor (Another favorite is my apple maple vinaigrette)!
Have you ever made your own salad dressing? It’s SO easy and I’m really into the yogurt ones – nice and thick (and extra protein)! So as a Stonyfield ambassador, I decided to create a refreshing yogurt dressing that pairs with this light, fruity salad.
5 Ingredient Dressing
Simply mix olive oil, lemon juice, lime juice, honey and Stonyfield yogurt and voila. Exact measurements are below, but you can cater it to your own taste too!
We go through chicken phases in our house. On one hand, it’s easy to flavor and you can really make it as versatile as it needs to be. But, on the other hand, sometimes it’s just so boring and dry.
However, I’ve found a solution for that: baking vs. pan searing. Truthfully, I like baking my chicken because it usually produces a juicier vs drier breast. Furthermore, baking is more hands off so a total win.
The other fun part of this recipe is the strawberry chicken. I boiled down strawberries into a thicker sauce, and used that to marinade the chicken. It may sound intimidating but again, super easy. It takes about 20 minutes. Strawberries + lemon juice + coconut sugar + water boiled down. It’ll start to bubble and thicken.
And, this salad is so flavorful that it’s worth these extra steps. Believeeeee me! You can probably get 2-4 servings out of this depending on how much you’re wanting to eat.
So, let’s get to the recipe!
- 16 oz chicken
- 4-6 cups salad greens, (I used a blend of arugula and mixed greens)
- 1 avocado, sliced
- 1/4 cup goat cheese
- 1/2 cup strawberries, sliced
- For the dressing:
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp lime juice
- 2 Tbsp honey
- 1/2 cup Stonyfield Whole Milk Greek Yogurt
- *For the strawberry marinade:
- 1 pound strawberries, sliced (~2 cups)
- 2 tbsp coconut sugar
- 2 tbsp water
- 1 tbsp lemon juice
- Preheat oven to 400 degrees.
- Season chicken with olive oil and favorite spices (I used paprika, garlic and thyme). Place chicken on baking sheet and bake for 10 minutes, before turning over and baking for 15-20 more minutes, or until pink throughout.
- *While chicken is baking, start your marinade. Mix strawberries, coconut sugar, water and lemon juice is small pot and bring to boil. Reduce the heat and simmer, until the sauce begins to thicken (about 10 minutes). Continue simmering until it gets syrupy.
- Lastly, prepare your salad greens. Top with avocado, goat cheese and diced strawberries. Prepare ingredients for your dressing and mix. Once chicken is done, cut chicken up and let it soak in strawberry marinade for 5-10 minutes, before decorating on salad. Top with dressing.
- Colavita Extra Virgin Olive Oil, First Cold Pressed, (2 Liters) 68 fl. oz.
- Organic Coconut Palm Sugar, Gluten-Free, Non-GMO Sweetener Substitute (1.5 lbs.)
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 587 Total Fat: 31g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 117mg Sodium: 252mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 11g Sugar: 26g Sugar Alcohols: 0g Protein: 39g
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This post is sponsored by Stonyfield. As a Stonyfield Yogetter, I received coupons for the Greek Yogurt and Taylor Farm’s salad greens. I was not compensated for my time. All thoughts and opinions are my own.
Do you like fruit in your salads?
Have you ever made your own strawberry sauce or jam?