Balsamic Strawberry Salad Recipe

I created a Strawberry Chicken Salad that pairs tender chicken, fresh mozzarella, juicy strawberries, fragrant basil and a glossy balsamic reduction with one surprising ingredient that pulls it all together.

I never thought a salad could stop me mid bite, but this one did. Sweet strawberries and soft fresh mozzarella pull at opposite sides of my tastebuds and somehow make sense together, wild right?

It reads like a Strawberry Chicken Salad on paper, yet every forkful keeps you guessing in the best way. I’m the kind of person who doubts bold claims, but this bowl sneaks up and steals the moment, making weekday dinners feel special without trying too hard.

If you love Delicious Salads that have attitude, you’ll want to find out what makes this one so slyly good.

Ingredients

• Mixed salad greens: leafy base, lots of fiber, low calories, fresh bitter peppery notes.
• Cooked chicken breast: lean protein, fills you up, mild flavor soaks dressings well.
• Strawberries: sweet and slightly tart, vitamin C rich, juicy pops of summer.
• Fresh mozzarella: creamy, mild cheese adds soft texture and mild milky richness.
• Balsamic reduction: concentrated sweet tang, makes dressing glossy and bright, deep flavor.
• fresh basil: aromatic herb, peppery sweet notes, lifts all the other flavors.
• Toasted almonds: crunchy healthy fats, nutty flavor, gives salad welcome textural contrast.
• Red onion: sharp bite, slight crunch, slices mellow when tossed with dressing.

Ingredient Quantities

• 5–6 cups mixed salad greens (spring mix, baby spinach or arugula)
• 1 lb boneless skinless chicken breasts, cooked and sliced
• 1 pint strawberries (about 2 cups) hulled and sliced
• 8 oz fresh mozzarella, torn or sliced
• 1/3 cup fresh basil leaves, roughly torn
• 1/2 cup balsamic vinegar (for reduction)
• 2 tbsp honey or packed brown sugar (to sweeten reduction)
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard (optional)
• 1 small red onion, thinly sliced (about 1/4 cup)
• 1/3 cup toasted sliced almonds or chopped pecans
• Kosher salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Prep everything first so you dont scramble: hull and slice about 1 pint strawberries, tear or slice 8 oz fresh mozzarella, thinly slice 1 small red onion, roughly tear 1/3 cup basil, and slice your cooked 1 lb chicken; toast 1/3 cup sliced almonds or chopped pecans in a dry skillet over medium for 2–3 minutes until fragrant.

2. Make the balsamic reduction: combine 1/2 cup balsamic vinegar and 2 tbsp honey or packed brown sugar in a small saucepan, bring to a gentle simmer over medium-low and reduce until it coats the back of a spoon, about 8–12 minutes. Watch it closely so it doesnt burn; it will thicken more as it cools.

3. Whisk a quick dressing: in a small bowl whisk 3 tbsp extra virgin olive oil with 1 tsp Dijon mustard if using, 1–2 tbsp of the cooled balsamic reduction, and a pinch of kosher salt and freshly ground black pepper; taste and adjust. If the reduction is very thick warm a little to loosen it before mixing.

4. Place 5–6 cups mixed salad greens (spring mix, baby spinach or arugula) in a large bowl or platter.

5. Drizzle most of the vinaigrette over the greens and gently toss just to coat — you want the leaves lightly dressed, not soggy.

6. Pile the sliced chicken over the greens, then scatter the strawberries, torn mozzarella, thin red onion slices, and torn basil leaves on top.

7. Sprinkle the toasted nuts over the salad for crunch and season with a little extra kosher salt and freshly ground black pepper to taste.

8. Finish with a few thin drizzles of the thicker balsamic reduction for glossy sweetness and bold flavor; use sparingly, a little goes a long way.

9. Serve immediately — this salad is best fresh. If you need to make parts ahead, keep the dressing and reduction separate and only dress right before serving.

10. Leftover tip: store any extra reduction in a sealed jar in the fridge for up to 2 weeks, it s great on roasted veggies or ice cream.

Equipment Needed

1. Cutting board (for hulling/slicing strawberries, onion and chicken)
2. Sharp chef’s knife for slicing and tearing the mozzarella and basil
3. Small saucepan for making the balsamic reduction
4. Dry skillet for toasting the sliced almonds or pecans
5. Measuring cups and spoons (1/2 cup, tbsp, tsp)
6. Small bowl and whisk or fork to mix the vinaigrette
7. Large salad bowl or platter to assemble the greens and toppings
8. Tongs or salad servers for tossing and plating the salad
9. Small spoon or silicone spatula to drizzle and scrape the reduction into the dressing

FAQ

Balsamic Strawberry Salad Recipe Substitutions and Variations

• Mixed salad greens: swap with baby spinach, romaine hearts, or thinly sliced massaged kale. Spinach wilts less and romaine adds crunchy bite.
• Cooked chicken breasts: try rotisserie chicken, seared salmon, or firm tofu for a vegetarian version.
• Strawberries: substitute raspberries, sliced peaches, or dried cranberries for a similar sweet tart note.
• Fresh mozzarella: use burrata for extra creaminess, goat cheese for tang, or crumbled feta for a saltier punch.

Pro Tips

1) Make the balsamic reduction a little thinner than you think you want, cause it will thicken as it cools. Keep it at a gentle simmer and stir every few minutes so it wont scorch, and taste as you go so it doesnt get too sweet. If it gets too thick just warm a spoonful with a splash of water or olive oil to loosen it.

2) Dry the greens really well and only dress at the last minute, otherwise the salad gets soggy fast. Toss by hand so leaves dont bruise, and only use enough vinaigrette to lightly coat the leaves not drown them.

3) Let the mozzarella and strawberries sit at room temp for 15 minutes before serving, they pop with more flavor that way. Also slice the chicken thin across the grain so each bite has more flavor and feels tender.

4) Toast the nuts low and slow until theyre fragrant, flipping often so they dont burn. Chop some coarsely so you get big crunchy bites, and save any extra reduction in a sealed jar in the fridge for roasted veg or ice cream.