This grilled chicken salad with strawberries, avocado, and toasted almonds is summer in a bowl. Bright citrus dressing doubles as a quick marinade for the chicken, making this salad fast to prepare and ideal for lunches, light dinners, or meal prep. Expect a fresh balance of smoky grilled chicken, juicy strawberries, creamy avocado, and crunchy almonds—an easy, protein-rich choice for warm-weather meals.
Grilled Chicken and Strawberry Salad
This grilled chicken salad with strawberries and avocado feels like a big plate of sunshine. It combines contrasting textures and fresh, summery flavors—tangy citrus vinaigrette, smoky grilled chicken, sweet strawberries, buttery avocado, and crunchy toasted almonds. Each serving is filling and balanced, offering a solid source of protein and healthy fats, and it’s perfect for making ahead so you can enjoy a fresh, easy meal all week.
Why Make This Salad
Marinating chicken in half of the citrus dressing before grilling boosts flavor and saves time. Served over tender butter lettuce with strawberries and avocado, this salad is a reliable summer favorite. It packs well for meal prep, and the components can be prepped in advance so assembly is quick.
- Layers of flavor and texture. Grilled chicken and citrus vinaigrette contrast beautifully with sweet strawberries, creamy avocado, and crunchy almonds.
- Bright citrus dressing. Lemon and orange create a zesty vinaigrette that refreshes the salad and doubles as a simple chicken marinade.
- Meal prep friendly. Grill or roast the chicken and toast the almonds ahead of time. Store components separately and combine when you’re ready to eat.
Ingredients Needed
Below are the primary ingredients for the citrus dressing and the salad. Exact measurements are provided in the recipe card at the end of this article.
For the dressing and marinade
- Orange juice: Freshly squeezed is best for a natural sweetness.
- Lemon juice: Fresh lemon brightens the vinaigrette; lime is an optional swap for a different profile.
- Garlic: Minced fresh garlic offers the best flavor.
- Fresh basil: Chopped basil adds a fragrant, herbal note. Parsley or mint can be used instead.
- Extra-virgin olive oil: Use a good-quality oil for a smooth, flavorful dressing.
For the salad
- Boneless, skinless chicken breasts: Slice into thin cutlets for quick, even cooking. Thighs can be used if preferred.
- Slivered almonds: Toast them to bring out their crunch and flavor. Pecans or pistachios are good alternatives.
- Lettuce: Butter lettuce is used here for its tender leaves, but romaine or mixed baby greens work well.
- Avocado: Sliced Hass avocado adds creaminess.
- Strawberries: Fresh, hulled, and sliced.
- Red onion: Thinly sliced for a mild bite; pickled red onion is a tasty optional addition.
How to Make Grilled Chicken Salad With Strawberries
- Make the dressing. Whisk the orange and lemon juice with minced garlic, chopped basil, salt, pepper, and extra-virgin olive oil. Reserve half to dress the salad and use half to marinate the chicken.
- Marinate the chicken. Place chicken cutlets in a shallow dish or resealable bag, add half the dressing, and marinate for about 30 minutes for best flavor.
- Toast the almonds. In a dry or lightly oiled skillet over medium-low heat, toast slivered almonds with a pinch of salt and freshly ground black pepper until golden and fragrant, about 4 to 5 minutes. Transfer to a plate to cool.
- Cook the chicken. Heat a grill pan or outdoor grill to medium-high. Remove chicken from the marinade (discard any excess), and cook 3 to 5 minutes per side depending on thickness, until browned and cooked through. Let rest, then slice thinly.
- Assemble the salad. Divide chopped butter lettuce among bowls or meal-prep containers. Top with avocado slices, strawberries, red onion, and the sliced grilled chicken. Drizzle with the reserved citrus vinaigrette and finish with toasted almonds.
Meal Prep Tips
This salad is excellent for meal prep. Pack lettuce, strawberries, red onion, and sliced chicken in containers, keeping avocado, dressing, and almonds separate to preserve freshness. When ready to eat, add avocado, pour the dressing, and sprinkle toasted almonds on top.
Serving Suggestions
With protein, vegetables, and fruit in one bowl, this salad works as a complete meal. Serve it as a hearty lunch, a light dinner on warm evenings, or as a side salad alongside grilled burgers, casseroles, or simple pasta dishes.
Easy Variations
- Protein: Swap chicken for grilled shrimp, salmon, or chicken thighs.
- Fruit: Replace strawberries with raspberries, sliced apples, or dried cranberries.
- Greens: Use romaine, mixed baby greens, or baby spinach.
- Onion: Try shallot instead of red onion for a milder taste.
- Nuts & seeds: Use pecans, pistachios, pepitas, or sunflower seeds.
- Cheese: Crumbled feta, goat cheese, or blue cheese add tangy richness.
Storage
Store the salad components separately if possible. Keep the dressing and almonds in small containers and only add avocado just before serving to prevent browning. Keep everything refrigerated and consume leftovers within a day or two for best texture and flavor.
More Summer Salad Ideas
- Grilled chicken with kale and peanut vinaigrette
- Green goddess Caesar with chicken
- Lime shrimp and avocado salad
- Mediterranean bean salad
- Italian chopped salad
- Asian-style chicken salad
Grilled Chicken Salad with Strawberries
This grilled chicken salad with strawberries, avocado, and toasted almonds is a vibrant summer recipe that works well as a light meal or a make-ahead lunch. The citrus dressing doubles as a quick marinade for the chicken, concentrating bright flavor in every bite.
Yield: 2 servings
Serving size: 1/2 salad, 4 oz chicken
Prep: 10 mins · Cook: 15 mins · Marinade: 30 mins · Total: 55 mins
Nutrition (per serving): Calories 399 · Protein 30 g · Carbs 14 g · Fat 26 g · Fiber 5.5 g
Ingredients
For the dressing and marinade
- Juice from 1 medium navel orange
- Juice from 2 medium lemons
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon kosher salt and freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
For the salad
- 1 8-ounce boneless, skinless chicken breast, sliced lengthwise into 2 thin cutlets
- Olive oil spray or a light brush of oil for cooking
- 2 tablespoons raw slivered almonds
- Kosher salt and freshly ground black pepper
- 1 head butter lettuce, chopped (about 4 cups)
- 2 ounces Hass avocado (from 1/2 small), sliced
- 1 cup sliced strawberries
- 1/4 cup sliced red onion
Instructions
- In a small bowl or measuring cup, whisk together the orange juice, lemon juice, minced garlic, chopped basil, salt, pepper, and olive oil.
- Place the chicken in a shallow dish or resealable bag, add half the dressing, and marinate for 30 minutes.
- Meanwhile, lightly spray a medium skillet with olive oil, add the slivered almonds with a pinch of salt and a generous grind of pepper, and toast over medium-low heat until they begin to brown and smell fragrant, about 4–5 minutes. Transfer to a plate to cool.
- Remove the chicken from the marinade and cook in a grill pan over medium-high heat for about 3 minutes per side, or until browned and cooked through. Let rest, then thinly slice.
- Divide the chopped lettuce into two bowls or containers. Top each with half the avocado, strawberries, and red onion, then add sliced chicken.
- To serve immediately, drizzle each salad with half the reserved dressing and sprinkle with the toasted almonds. For meal prep, store the dressing and almonds separately and add them when ready to eat.
Notes
To keep the salad fresh, add avocado last and only when ready to eat. This recipe is easily adaptable—swap proteins, fruits, greens, nuts, or cheeses as you like.