Ripe strawberries, tender pulled chicken tossed with basil pesto, fresh sweet corn, tangy goat cheese, pickled red onions, creamy avocado, toasty pine nuts, and homemade lemon honey balsamic dressing tossed with fresh mixed greens. The BEST EVER summery salad that’s healthy, satisfying, and insanely delicious. 
I honestly try not to overdo the “best of all time,” “favorite ever” claims because wait a week and I’ll discover my new all-time favorite fill in the blank. But for an early summer, peak strawberry season, filling wholesome lunch on a sunny afternoon, I cannot contrive anything that could surpass this strawberry pesto chicken salad–in flavor, texture, balance, satisfaction, mood-boosting power…
The ingredients bring together every taste and texture element to dazzle your tastebuds and change the way you think about salads.
- sweet juicy strawberries
- fresh sweet corn
- tangy pickled red onion (Make in advance and keep on-hand for use in literally everything.)
- creamy honey goat cheese (Sub blue cheese for a pungent kick, feta for more saltiness and tang.)
- cool creamy avocado
- tender pulled chicken with aromatic, herby basil pesto
- fresh crisp greens
- toasty buttery pine nuts (Sub pecans or walnuts. Sweet/spiced pecans would be heavenly.)
- dressing with rich balsamic, umami notes, grassy olive oil, bright lemon and more basil, Dijon, honey, salt and pepper
Make it a full meal with a side of whole grain/bean/veggie chips, or treat yourself with a slice of homemade cornbread, a southern biscuit, or savory muffin.
Strawberry Pesto Chicken Salad
Ingredients
- 1-2 chicken tenderloin strips
- sea salt
- ground black pepper
- low sodium chicken broth or water to deglaze the pan
- ~ 1 tsp prepared basil pesto
- 1-2 cups lettuce (Romaine, green leaf, mixed varieties, etc.), chopped
- handful ripe strawberries, sliced
- ~ 1/4 large ear fresh sweet corn, shaved from the cob
- 1/8 - 1/4 ripe avocado, sliced
- ~ 1 Tbsp prepared pickled red onions
- 1/2 - 1 oz honey goat cheese, crumbled (may sub another variety of goat, blue/gorgonzola, or feta)
- chopped fresh basil
- 2-3 tsp pine nuts (may sub chopped pecans or walnuts)
For the dressing:
- pan glaze from chicken (optional)
- 1/4 tsp Dijon
- 3/4 tsp extra virgin olive oil
- 1.5 tsp good aged balsamic vinegar (should be thick!)
- 1/2 tsp lemon juice
- 1/2 tsp honey
- sea salt and black pepper, to taste
Instructions
- Make the chicken: Heat a nonstick skillet over medium heat and lightly grease with oil (olive oil or high-heat avocado oil, almond oil, etc.). Season both sides of chicken with sea salt and black pepper. Cook on one side undisturbed about 4 minutes. Flip and cook 3-5 minutes longer, until cooked through. Turn off heat and remove chicken from pan to rest before pulling.
- While the pan is still hot, add a splash of water or broth and scrape up browned bits from the pan. Return to low heat and stir until it thickens into a glaze. Add this pan sauce to a small bowl for mixing the dressing.
- Combine remaining dressing ingredients in the small bowl with the pan glaze. Whisk until smooth.
- Lightly toast the nuts in a toaster oven or dry sauté pan until shiny and aromatic. (Careful not to burn.)
- Assemble the salad: To a large bowl, add lettuce, strawberries, corn, avocado, pickled red onion, crumbled cheese, and fresh basil. Add balsamic dressing and toss. If not already, transfer to serving bowl.
- When the chicken has cooled, pull by hand and add to a small mixing bowl (the bowl you used for the dressing works perfect, no need to clean it out first.) Toss with basil pesto. Add pesto chicken to the salad. Top with toasted nuts. Enjoy!