This strawberry and asparagus salad with chicken is bright, light, and full of fresh flavor — a perfect dish to welcome warmer weather or to enjoy any time you want a healthy, satisfying meal.
Whether spring has arrived outside or you are simply craving something fresh, this salad delivers. It combines mixed greens, sweet strawberries, roasted chicken and asparagus, tangy crumbled feta, and crunchy sliced almonds, all brought together with a bright lemon-honey dressing. The result is a balanced combination of textures and flavors — sweet, savory, crunchy, and creamy — that feels both nourishing and indulgent.
I’ve been serving a similar version of this salad without chicken as a colorful side for holiday meals like Easter for several years. It’s always popular. Turning it into a main course by adding roasted chicken makes it a complete meal that’s still light and vibrant. The dressing doubles as a marinade, which boosts the chicken’s flavor and streamlines the process.
How to make this salad
One of the best parts of this recipe is that the dressing is also a simple marinade for the chicken. Combine the olive oil, lemon juice, honey, salt, pepper, and basil to create a versatile vinaigrette. Use half to marinate the chicken for at least an hour — or longer if you have time — and reserve the rest to dress the salad.
Roast the marinated chicken and the asparagus together so they develop a light caramelization while remaining tender. Once they cool slightly, slice the chicken and toss the asparagus with the greens, strawberries, and dressing. Finish with crumbled feta or another soft cheese and a scattering of toasted sliced almonds for crunch.
If you prefer different textures or flavors, swap the feta for gorgonzola or goat cheese, and replace almonds with pecans or hazelnuts. You can also omit the chicken entirely for a vegetarian salad; simply use the dressing to add flavor to roasted asparagus and other vegetables, or add cooked grains or legumes for protein.
Strawberry and Asparagus Salad with Chicken
Servings: 4 servings
Prep Time: 10 mins
Cook Time: 20 mins
Marinade Time: 1 hr (or overnight)
Total Time: about 1 hr 30 mins
Ingredients
Marinade / Salad dressing:
- 1/4 cup olive oil (60 ml)
- Juice of 1 lemon
- 2 tablespoons honey
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped basil
Salad:
- 2 boneless, skinless chicken breasts
- 1/2 bundle asparagus, chopped
- 6 cups loosely packed mixed greens
- 1 cup sliced strawberries (about 167 grams)
- 1/4 cup crumbled feta cheese (about 28 grams)
- 3 tablespoons sliced almonds
Instructions
- To make the dressing and marinade, whisk together the olive oil, lemon juice, honey, salt, pepper, and chopped basil until well combined and slightly emulsified.
- Place the chicken breasts in a shallow dish or resealable plastic bag. Pour half of the dressing over the chicken so it is well coated. Refrigerate for at least 1 hour, or overnight for deeper flavor.
- Preheat the oven to 400°F (200°C).
- Transfer the marinated chicken breasts to a baking sheet or shallow baking dish and roast for 10 minutes.
- Toss the chopped asparagus with about 1 tablespoon of the reserved dressing, then add the asparagus to the baking sheet. Return to the oven and roast for an additional 10 minutes, or until the chicken is fully cooked and the asparagus is tender. Remove from the oven and let rest for a few minutes.
- Meanwhile, toss the mixed greens and sliced strawberries with the remaining dressing in a large bowl.
- Slice the rested chicken and add it and the roasted asparagus to the greens and strawberries. Gently toss to combine.
- Sprinkle crumbled feta and sliced almonds over the top and serve immediately.
Notes
- For a quicker option, use cooked chicken (leftover or rotisserie) and skip the marinating and roasting steps. Keep the dressing refrigerated for another use if you have extra.
- For a milder green base, use a 50/50 mix of mixed salad greens and baby spinach.
- To toast the almonds, place them in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant and lightly golden — watch closely to avoid burning.
- Variations: swap feta for goat cheese or gorgonzola; replace almonds with toasted pecans or hazelnuts; add avocado or cooked quinoa for extra richness and texture.
Nutrition (approximate per serving)
Calories: 353 kcal — Carbohydrates: 25 g — Protein: 20 g — Fat: 21 g — Fiber: 2 g
Cuisine: American · Course: Salad · Author: Annalise Sandberg
Have you tried this recipe? I’d love to hear about it — leave a rating or review, or share a photo if you made this at home.