Chicken and Strawberry Salad

Susan Cutler


You grill the chicken in this salad after it marinates.

If you have other appliances used for grilling such as a George Foreman Grill or Jenn Aire etc. use those if the weather doesn't permit outside grilling.

This is a nice salad to serve to yourself or guests!

Blue Ribbon Recipe

This light and fresh salad is delicious! With just the right mixture of fruit and spinach, it's perfect if you're looking for a light meal. The dressing is sweet with a slight tang from the lemon juice, but the salty chicken balances it out.

Note: This recipe makes enough dressing to lightly coat your salad. If you like a lot of dressing on your salad, you may want to double the recipe. The Test Kitchen


★★★★★ 3 votes

20 Min


  • 2 Tbsp
    orange juice
  • 1 Tbsp
    olive oil or salad oil
  • 1 Tbsp
    lemon juice
  • 2 tsp
  • 1/4 c
    soy sauce
  • 2
    green onions, thinly sliced (1/4 cup)
  • 2 Tbsp
    orange juice
  • 1 clove
    garlic, minced
  • 12 oz
    skinless, boneless chicken breasts
  • 4 c
    spinach leaves
  • 1 can(s)
    mandarin oranges, 11 ounces, drained
  • 1 c
    strawberries, sliced

How to Make Chicken and Strawberry Salad


    In a screw-top jar combine orange juice, oil, lemon juice, and sugar. Cover and shake well. Chill dressing until serving time.
    Combine soy sauce, green onions, orange juice, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade, seal bag. Turn chicken to coat well. Chill for at least 2 hours or up to 24 hours, turning chicken occasionally. Remove chicken from bag, reserving marinade.
  3. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Brush chicken with marinade; turn chicken and brush with marinade. Grill for 7 to 10 minutes more or until chicken is tender and no longer pink. Cool slightly; slice chicken breasts.
  4. Line 4 individual salad plates with spinach leaves. Arrange oranges, strawberries, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads.

    Makes 4 servings
  5. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken on grill over drip pan. Cover and grill for 18 to 20 minutes or until chicken is tender and no longer pink, brushing with marinade up to the last 5 minutes of grilling.

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