A fresh, vibrant salad for Memorial Day weekend: strawberry & avocado grilled chicken salad. It’s the perfect something light to balance all of the celebratory burgers and sweet treats. Full of mixed greens, grilled chicken, sweet strawberries, creamy avocado, crisp fennel, snap peas, goat cheese, paprika almonds, and a simple basil lemon vinaigrette!
strawberry & avocado grilled chicken salad – the details
This strawberry & avocado grilled chicken salad is light and refreshing, and it comes together really easily…especially if you wanted to prep the ingredients before serving it.
For the chicken, I kept things really simple by seasoning it with olive oil and salt. It cookes on the grill until charred and juicy. The chicken makes this the perfect entree salad for lunch or a light dinner. But of course, you could easily omit the chicken and keep everything else as is to turn this into a tasty side salad.
I love adding a lot of seasonal produce to my salads. For the end of spring / early summer we’ve got crisp fennel, sugar snap peas, creamy avocado, and sweet strawberries. You could also swap ingredients out and keep this salad really versatile.
A few final touches…some almonds that have been toasted in olive oil and coated in smoky paprika, plus creamy goat cheese for a fresh, tangy bite. The vinaigrette brings it all together. I’m using my lemon vinaigrette from this spiced sweet potato salad with the addition of basil and a splash of white wine vinegar.
It is all so delicious and refreshing, with lots of bright flavor and fun textures. I hope you give it a try this weekend and absolutely love it!
If you’re looking for more memorial day recipes, here are a few to try:
Mezcal-Marinated Skirt Steak with Grilled Pineapple Salsa
Grilled Shrimp Rolls on Brioche Buns
Whipped Feta with Roasted Tomatoes
Strawberry & Avocado Grilled Chicken Salad
a fresh, warm weather salad with grilled chicken, strawberries, avocado, fennel, snap peas, goat cheese, paprika almonds, and basil lemon vinaigrette
servings: 4
Ingredients
Basil Lemon Vinaigrette
- 2 tsp lemon zest
- ¼ cup fresh lemon juice
- 1 tbsp white wine vinegar
- 2 tbsp honey
- ¾ cups extra-virgin olive oil
- ½ cup chiffonade basil
- kosher salt
- freshly cracked black pepper
Strawberry & Avocado Grilled Chicken Salad
- 1 ½ lbs boneless, skinless chicken breasts
- olive oil
- kosher salt
- 4 oz almonds, roughly chopped
- 1 tsp smoked paprika
- 1 fennel bulb, cored + thinly sliced
- 1 large avocado, pitted + diced
- ½ lb strawberries, stemmed + quartered
- ½ snap peas, halved lengthwise
- 1 (5 oz) container mixed greens
- 4 oz goat cheese, crumbled
Instructions
Basil Lemon Vinaigrette
- Combine the lemon zest, lemon juice, white wine vinegar, and honey in a mixing bowl. Whisk to combine.
- Slowly drizzle in the olive oil, whisking continuously. Stir in the basil.
- Season with salt and black pepper to taste. Let sit while you make the salad.
Strawberry & Avocado Grilled Chicken Salad
- Heat the grill over high heat. Coat the chicken with olive oil and season well with salt. Place the chicken onto the grill, cover the lid, and cook for 6-7 minutes. Flip the chicken over, cover again, and continue to cook until done, about 6-7 minutes longer. Transfer the chicken to a cutting board and let rest.
- Meanwhile, heat a small skillet over medium heat. Add a tablespoon of olive oil. Add the almonds. Let toast until golden and fragrant. Turn off the heat and stir in the paprika and a good pinch of salt.
- Combine the fennel, avocado, strawberries, snap peas, and mixed greens in a large mixing bowl. Add ¾’s of the vinaigrette and toss well. Taste the salad and season with more salt if needed. Pour the salad into a shallow serving bowl.
- Slice the chicken against the grain and arrange it onto the salad. Top with the goat cheese, almonds, and any extra fresh basil. Drizzle the remaining vinaigrette over top.
shop the dish: strawberry & avocado grilled chicken salad
