Strawberry Fields Salad
When we want something fresh, colorful, and satisfying, this Strawberry Field Salad is always a good idea. It combines juicy strawberries, tender chicken, crisp greens, sweet-and-spicy pecans, and creamy feta for a salad that feels a little special without being complicated.
We especially love this recipe during spring and summer when strawberries are at their best. It is one of those easy meals that looks beautiful on the table, comes together quickly, and works just as well for a light lunch as it does for a simple dinner.
If you enjoy delicious salad recipes like this one, you may also want to try this Hot Honey Chicken Salad, Chicken Cobb Salad, or Copycat Applebee’s Oriental Chicken Salad.
Table of contents
Why You’ll Love This Recipe
- Fresh and flavorful: Every bite has the perfect mix of sweet strawberries, savory chicken, tangy feta, and crunchy pecans.
- Great for leftovers: This is a delicious way to use up leftover chicken and turn it into something new.
- Easy to customize: We can swap the greens, cheese, nuts, or herbs based on what we have on hand.
- Perfect for warm weather: It is light, refreshing, and ideal for spring lunches, summer dinners, or brunch spreads.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This salad keeps things simple while still feeling full of flavor. Mixed greens create a fresh base, while strawberries add natural sweetness and color. Leftover chicken makes it hearty enough for a meal, and thinly sliced red onion gives it a little bite. Feta adds a creamy, salty finish, and the maple-roasted pecans bring the perfect sweet, smoky crunch. The optional basil and mint vinaigrette ties everything together with a bright, herby finish.
Variations
- Make it vegetarian: Skip the chicken and add avocado or chickpeas for a filling meatless version.
- Swap the cheese: Goat cheese or blue cheese both work well if we want a different flavor profile.
- Change the nuts: Walnuts or sliced almonds can be used instead of pecans.
- Use another protein: Grilled turkey, rotisserie chicken, or even grilled shrimp would be delicious here.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Toss the pecans with maple syrup, smoked paprika, cayenne, and salt. Roast the pecans for 5 to 6 minutes, then let them cool.
- Whisk together the olive oil, white balsamic, honey, lemon zest, salt, and pepper to make the vinaigrette.
- Toss the mixed greens with a little vinaigrette, basil, and mint.
- Layer in the chicken, strawberries, and red onion. Top with feta and the cooled pecans, then serve right away.
Expert Tips
- Let the pecans cool completely before adding them to the salad so they stay crisp.
- Dress the greens lightly at first, then add more dressing as needed so the salad does not get soggy.
- Slice the strawberries just before serving for the freshest texture and appearance.
- Use leftover rotisserie chicken for an even quicker meal.
- If serving for guests, assemble the ingredients in layers and add the dressing right before serving.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but it is best assembled just before serving. We can prep the pecans, slice the onion, make the dressing, and store everything separately until ready to eat.
Any cooked chicken works well here. Leftover baked chicken, grilled chicken, or rotisserie chicken are all great options.
Absolutely. A poppy seed dressing, balsamic vinaigrette, or lemon vinaigrette would all pair nicely with the strawberries and feta.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Fields Salad
Equipment
- Measuring Cups and Spoons
- Small mixing bowl
- Medium or large mixing bowl
- Whisk
- baking sheet
- Parchment paper or nonstick spray, optional
- Knife
- Cutting board
Ingredients
For the salad:
- ½ cup pecans
- 1 tablespoon maple syrup
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- Pinch of salt
- 2 cups leftover chicken chopped or shredded
- 10 ounces mixed greens
- 1 pound strawberries trimmed and sliced
- ½ small red onion thinly sliced
- 4 ounces feta cheese crumbled
For the optional dressing:
- ¼ cup olive oil
- 2 tablespoons white balsamic vinegar or champagne vinegar
- 1 teaspoon honey
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh mint chopped
- Zest of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper if desired.
- In a small bowl, toss the pecans with the maple syrup, smoked paprika, cayenne pepper, if using, and a pinch of salt.
- Spread the pecans in an even layer on the prepared baking sheet. Roast for 5 to 6 minutes, then remove from the oven and let cool completely.
- In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, lemon zest, salt, and black pepper until smooth. Stir in the basil and mint.
- Place the mixed greens in a large bowl. Toss lightly with a small amount of the dressing.
- Arrange the chicken, strawberries, and red onion over the greens.
- Top with the feta cheese and cooled pecans.
- Serve immediately with additional dressing as desired.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Fresh, easy and so tasty! This is the ultimate summer salad – the perfect combination of sweet and savory!
So glad you enjoyed this Heidi.