Native Strawberry-White Balsamic Salad with Grilled Chicken

strawberry chicken salad_1200
NBC Connecticut

This recipe serves four.


  • ¼ cup native strawberries, diced ¼-inch
  • 1 Tbsp. sugar
  • ¼ cup white balsamic vinegar
  • ½ cup extra virgin olive oil
  • 4 cups salad greens, spring mix, arugula and romaine, cut into 1-inch pieces
  • 1 cup native strawberries, cut into wedges
  • ½ cup cucumber, peeled, seeded and diced
  • 4 grilled chicken breasts, cooked until 165-dgrees Fahrenheit, sliced
  • Salt and black pepper to taste


  • In a small bowl, combine the first measure of strawberries and sugar. Toss well and let sit for 10 minutes to allow the juices to come out of the berries.
  • To the same bowl, add the white balsamic vinegar and gradually drizzle in the olive oil while whisking.
  • Season dressing to taste with salt and black pepper.
  • Combine the salad greens, second measure of berries and cucumber. Toss with enough of the dressing to coat lightly.
  • Divide among four plates and garnish top with the grilled chicken. Enjoy!

Lincoln Culinary Institute 

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