It's Strawberry Season! Today, I want to share one of my favorite salads to serve during this time of year and it's my go-to Chicken Strawberry Walnut Salad recipe. It's savory, tangy, slightly sweet, and crunchy and this salad is sure to impress.
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Food Pairing
While this strawberry walnut salad is delicious on its own, another option is to serve it as a side dish with London broil, Grilled Chuck Roast in Foil, Grilled Flanken Short Ribs, or the Best Healthy Cast Iron Skillet Chicken Breast or even Lemon Garlic Broiled Salmon, or this Cajun Grilled Salmon In Foil or Broiled Cajun Blackened Cod.
Equipment
You don't need any fancy equipment to whip up this irresistible chicken strawberry walnut salad. Simply grab a:
- Skillet for frying your chicken tenderloins and for making the candied walnuts
- 3 wide-mouth bowls, containers, baking dishes, or a mixture of the 3 for panko-ing your chicken
- Sharp knife for slicing the strawberries
- A large serving bowl or salad bowl
- Tongs for serving
- A jar to make the vinaigrette dressing
Ingredients
Ingredient Notes
- Purchase raw chicken tenderloins or raw pre-sliced chicken tenders. These cuts are more convenient and requires less preparation.
- While I coated my chicken with Cajun seasoning, feel free to experiment with your favorite spice blend just be sure to include kosher salt for more flavor unless you're following a low-sodium diet.
- When choosing fresh strawberries for this salad, aim for plump, firm, vibrant red strawberries. Overripe strawberries are soft and mushy and can ruin the texture of the salad. Always stick to the freshest strawberries you can find.
When Are Strawberries in Season
Typically, strawberry season runs from Spring through early Summer although the exact timing can vary based on where you live.
To find out when strawberries are in season in your area, check with your local farmers market or grocery store.
How to Make Strawberry Walnut Salad
Whether you choose to add juicy panko fried chicken or keep it plant-based, this salad will keep you wanting more. Here's step-by-step instructions on how to make it:
- Rinse strawberries and pat dry gently with paper towels.
- Using a sharp knife or paring knife, slice strawberries in half lengthwise. Then, take each half and slice the entire half lengthwise (see photo).
- Spray skillet with avocado oil. Place over very low heat.
- Add walnut.
- Stir in brown sugar. Drizzle in enough honey to get the perfect amount of sweetness for your taste. Transfer to a small plate. Set aside.
- Wash chicken tenderloins and pat dry with paper towels. Season with Cajun seasoning. Create a dredging station: Bowl 1 has all-purpose flour; Bowl 2 has whisked eggs and Bowl 3 has panko crumbs. Dredge each piece of chicken and place a baking sheet.
- Place a cast iron skillet or other type of skillet over high heat. · Add enough cooking oil to the pan so that it rises up the sides about an inch.
- Place tenderloins in hot oil and fry for 3 to 4 minutes on each side. Then, remove from oil and place on a baking sheet lined with paper towels. Allow to cool then using a sharp knife cut into slices. For detailed directions check out our post for Pan Fried Panko Chicken Breast.
- Add your clean green to a large salad bowl.
- top with strawberries, candied walnuts, and panko chicken.
- Use tongs or serving utensils and toss to combine. Drizzle with vinaigrette dressing and enjoy.
Substitutions
Chicken
If you're not a fan of a crispy outer coating, there are other ways to cook the chicken for your strawberry walnut salad. Try searing it on the stove-top or grilling it for a smoky flavor.
If you prefer dark meat or white meat, boneless skinless chicken thighs are an excellent choice. This cut of meat is naturally more flavorful and versatile making it a great alternative.
Greens
Don't be afraid to get creative when it comes to choosing your greens. From peppery arugula to tender baby spinach the possibilities are endless.
I used a 50/50 mix of baby spinach and spring greens but feel free to use your favorite blend. You can use fresh baby spinach, 50/50 spinach + spring mix salad as I did or a blend of all your favorite greens, for example Swiss chard and/or kale, with romaine lettuce.
Nuts
The crispy sweet candied walnuts really takes this salad to the next level and balances the sweetness of the strawberries and the savory chicken.
If you do not have walnuts on hand, you can easily substitute them with pecans which can also be candied.
Top Tips
- Choose the freshest strawberries that you can find at your local grocery store or farmers market.
- Because strawberries are on the dirty dozens list, it's recommended that you purchase organic strawberries.
- When dressing your strawberry walnut salad, I suggest keeping it simple with a classic vinaigrette. While creamy dressings are delicious, a vinaigrette will allow the sweet strawberries, candied walnuts, and the crunchy panko chicken to really shine through.
- I recommend lightly dressing your salad to prevent it from becoming soggy and overly drenched. This will allow all the flavors to really shine through.
- Make 2 batches of panko chicken and have the remaining for leftovers the next day to serve with other sides. If you go this route, purchase at least 3 pounds of raw chicken tenderloins or tenders.
Storage
Transfer any leftovers to an airtight container with a tight fitting lid and place in the fridge for up to 3 days.
It's important to note that similar to other leafy salads this salad can become soggy when stored with dressing for an extended period of time. If your meal planning or meal prepping, I recommend storing your vinaigrette in a separate container and adding it just before serving.
FAQs
Of course, simply omit the chicken.
Sure, you can use almonds or pecans.
Yes, store the ingredients in separate airtight containers with tight fitting lids. The vinaigrette should also be stored in a separate container and when ready to serve combine all ingredients, drizzle on the vinaigrette and enjoy.
More Salad Recipes
📖 Recipe
Chicken Strawberry Walnut Salad
Equipment
- 1 Skillet For frying your chicken tenderloins and for making the candied walnuts
- 3 Wide-mouth bowls Containers, baking dishes, or a mixture of the 3 for panko-ing your chicken
- 1 Sharp knife For slicing the strawberries
- 1 Large serving bowl or salad bowl
- 1 Pair serving spoons or Tongs
- 1 Jar For making the vinaigrette dressing
Ingredients
- 1 lb 50/20 Spinach and Spring Mix Salad (or a blend of your favorite greens)
- 16 oz Strawberries
Candied Walnuts
- 1 cup Raw walnuts (walnut halves)
- 2 teaspoon Brown sugar
- ½ tablespoon Honey (to taste)
Panko Chicken
- 1.5 lbs Chicken tenderloins
- 1 tablespoon Cajun Seasoning
- 2 teaspoon Kosher salt
- 4 tablespoon Grapeseed oil
- 2 cups All purpose flour
- 2 Eggs
- 1 cups Panko crumbs
Dressing
- 3 tablespoon White wine vinegar
- 6 tablespoon Extra virgin olive oil
- 2 teaspoon Kosher salt (to taste)
- 3 teaspoon Honey
Instructions
Dressing
- Combine all ingredients into a jar. Close with lid and shake to combine. Set aside. Before adding the dressing to your salad shake again and drizzle. NOTE: Save any remaining dressing for another day.
Strawberries
- Rinse strawberries and pat dry gently with paper towels. Using a sharp knife or paring knife, slice strawberries in half lengthwise. Then, take each half and slice the entire half lengthwise (see photo). Set aside.
Candy Walnut
- Spray skillet with avocado oil. Place over very low heat. Stir in brown sugar. Drizzle in enough honey to get the perfect amount of sweetness for your taste. Transfer to a small plate. Set aside.
Panko Chicken
- Wash chicken tenderloins and pat dry with paper towels. Season with Cajun seasoning. Create a dredging station: Bowl 1 has all-purpose flour; Bowl 2 has whisked eggs and Bowl 3 has panko crumbs. Dredge each piece of chicken and place a baking sheet.
- Place a cast iron skillet or other type of skillet over high heat. · Add enough cooking oil to the pan so that it rises up the sides about an inch.
- Place tenderloins in hot oil and fry for 3 to 4 minutes on each side. Then, remove from oil and place on a baking sheet lined with paper towels. Allow to cool then using a sharp knife cut into slices. For detailed directions check out our post for Pan Fried Panko Chicken Breast.
Combine Ingredients
- Add your clean greens to a large salad bowl. Top with strawberries, candied walnuts, and panko chicken. Use tongs or serving utensils and toss ingredients to combine. Lightly dress by drizzling with your vinaigrette and enjoy.
Notes
- Choose the freshest strawberries that you can find at your local grocery store or farmers market.
- Because strawberries are on the dirty dozens list, it's recommended that you purchase organic strawberries.
- When dressing your strawberry walnut salad, I suggest keeping it simple with a classic vinaigrette. While creamy dressings are delicious, a vinaigrette will allow the sweet strawberries, candied walnuts, and the crunchy panko chicken to really shine through.
- I recommend lightly dressing your salad to prevent it from becoming soggy and overly drenched. This will allow all the flavors to really shine through.
- Make 2 batches of panko chicken and have the remaining for leftovers the next day to serve with other sides. If you go this route, purchase at least 3 pounds of raw chicken tenderloins or tenders.
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