This simple and fresh strawberry harvest salad combines grilled chicken, crisp lettuce, and sweet strawberries with a strawberry vinaigrette.
A Strawberry Harvest Salad is one of those perfect salads that feels like a complete meal but comes together so easily. It’s a mix of sweet and savory, with fresh ingredients that make it feel light and refreshing, yet satisfying. Whether it’s for lunch or a quick dinner, this salad is a great way to use up those ripe strawberries and apples. Plus, the combination of candied pecans, dried cranberries, and grilled chicken brings just the right amount of crunch, sweetness and savory.
Ingredients Needed:
- Grilled chicken, diced
- Romaine lettuce heart
- Candied pecans
- Dried cranberries
- Apple slices, thinly sliced
- Fresh strawberries, diced
- Mozzarella cheese, shredded
- Strawberry vinaigrette
Step-By-Step Instructions:
- Prepare the lettuce: Start by rinsing the romaine lettuce and patting it dry with a clean towel or paper towel. Once dry, chop it into bite-sized pieces and add it to a medium size bowl.
- Add the toppings: Sprinkle diced precooked grilled chicken – I love the Members Mark grilled chicken bites from Sam’s Club or the fully cooked chicken breasts you can find in the freezer section of Walmart, on top of the lettuce, followed by a small handful of candied pecans and dried cranberries.
- Layer the fruit: Thinly slice your apple, aiming for about 5 to 10 slices depending on how much sweetness you want. Then, dice one or two fresh strawberries. Scatter both the apple slices and strawberries over the salad.
- Cheese and dressing: Finish off the salad by sprinkling shredded mozzarella cheese over the top. Finally, drizzle strawberry vinaigrette to taste. You can toss it all together or leave it beautifully arranged as-is for serving.
Frequently Asked Questions:
Should I use sweetened or unsweetened dried cranberries?
It depends on your taste preference! Sweetened dried cranberries will add a little extra sweetness to the salad, balancing out the tanginess of the strawberries and vinaigrette. Unsweetened cranberries are great if you’re looking for a slightly tarter bite. Either option works, so go with what you enjoy most!
Storage Tips:
If you happen to have leftovers (which doesn’t always happen because this salad is just too tasty!), you can store it in an airtight container in the fridge. It’s best to store the dressing separately so the lettuce doesn’t get soggy. The salad can stay fresh for about 1-2 days, though it’s always best eaten fresh.
I like making to-go salads for lunch. I make the salad with topping then fill a small portion cup with the dressing. Secure with a lid and place in the to-go container.
Strawberry Harvest Salad Printable Recipe:
This Strawberry Harvest Salad is a fantastic option when you want something light, flavorful, and easy to prepare. Whether for a quick lunch or a light dinner, it’s sure to become a favorite.
Strawberry Harvest Salad
Ingredients
- 4-6 oz grilled chicken diced
- 1 head romaine lettuce heart
- 1 oz candied pecans
- 1 oz dried cranberries
- apple slices thinly sliced (I like 5-10 slices)
- 1-2 fresh strawberries large diced
- 1/4 cup mozzarella cheese shredded
- 3 oz strawberry vinaigrette
Method
- Start by rinsing the romaine lettuce and patting it dry with a clean towel or paper towel. Once dry, chop it into bite-sized pieces and add it to a medium size bowl.
- Sprinkle diced precooked grilled chicken (I love the Members Mark grilled chicken bites from Sam's Club or the fully cooked chicken breasts you can find in the freezer section of Walmart) on top of the lettuce, followed by a small handful of candied pecans and dried cranberries.
- Thinly slice your apple, aiming for about 5 to 10 slices depending on how much sweetness you want. Then, dice one or two fresh strawberries. Scatter both the apple slices and strawberries over the salad.
- Finish off the salad by sprinkling shredded mozzarella cheese over the top. Finally, drizzle strawberry vinaigrette to taste. You can toss it all together or leave it beautifully arranged as-is for serving.
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