This Strawberry Fields Salad brings together fresh strawberries, juicy chicken, toasted pecans, crumbled bacon, spring greens, and creamy feta, all tossed in a bright balsamic vinaigrette. It’s a loaded, seasonal salad that highlights the best of spring and summer produce—balanced, satisfying, and easy to make.
This salad is far from boring. Sweet strawberries pair with savory chicken and bacon, while pecans and dried cranberries add crunch and chew. Crumbled feta brings a tangy creaminess that ties the ingredients together. A simple balsamic vinaigrette adds acidity and depth, enhancing the fruit and greens without overpowering them.
If you enjoy loaded main-course salads, this one is a favorite for warm-weather meals, weekend lunches, or a colorful potluck contribution. It works wonderfully with leftover grilled chicken, rotisserie chicken, or quickly grilled breasts seasoned with smoked paprika, salt, and pepper.
Why you’ll love this recipe
- This is a vibrant strawberry balsamic chicken salad full of sweet and savory contrasts and varied textures.
- High in protein and hearty enough to be a main dish.
- Quick to assemble—great for using leftover or rotisserie chicken.
- Highly customizable: swap greens, nuts, cheese, or protein to suit what you have on hand.
- Naturally gluten-free and easy to make vegetarian by omitting the meats.
Recipe ingredients
The variety of ingredients is what makes this salad interesting: sweet strawberries, salty bacon and feta, crunchy pecans, chewy dried cranberries, and tender chicken over crisp spring greens. Prepare ingredients ahead of time for a fast assembly.
- Chicken: Leftover grilled or rotisserie chicken works great. I often use chicken breast seasoned with smoked paprika, salt, and pepper.
- Bacon: Cooked and crumbled for a salty, crunchy element. Cook ahead and refrigerate if desired.
- Spring greens: A mixed spring greens blend is ideal, but baby spinach, arugula, or butter lettuce are excellent swaps.
- Strawberries: The star ingredient—use ripe, sweet berries for the best flavor.
- Feta cheese: Crumbled feta adds tang and creaminess; goat cheese is an alternative if you prefer.
- Red onion: Thinly shaved for a mild, savory bite.
- Dried cranberries: Tart, chewy contrast to the strawberries.
- Toasted pecans: Toast raw pecans in the oven for 8–10 minutes at 350°F, or use pre-toasted pieces. Walnuts or almonds also work.
- Balsamic vinaigrette: A classic balsamic vinaigrette pairs beautifully. Make it at home ahead of time or use a favorite bottled dressing.
See the recipe card below for ingredient quantities.
How to make this recipe
Everything can be prepped in advance and combined just before serving to maintain crispness and texture. Follow these simple steps for the best result.
- Prepare the chicken: Grill, bake, or use rotisserie chicken. Slice or chop into bite-sized pieces.
- Cook the bacon: Pan-fry, bake, or microwave then drain and crumble when cool.
- Make the dressing: Whisk or shake together a balsamic vinaigrette and chill if making ahead.
- Prep produce and add-ins: Hull and slice strawberries, thinly slice red onion, toast pecans if needed, and measure out cranberries and feta.
- Assemble: In a large bowl, combine spring greens, chicken, bacon, strawberries, feta, red onion, dried cranberries, and pecans. Toss gently with the dressing to coat and serve immediately.
Recipe FAQs
Yes—prepare individual components and store them separately in the refrigerator. Do not dress the salad until just before serving to keep the greens crisp.
Can I use a different dressing?
Balsamic is a classic match for strawberries, but red wine vinaigrette, honey-champagne vinaigrette, or another favorite will also complement the flavors well.
Can this recipe be made vegetarian?
Yes—omit the chicken and bacon for a satisfying vegetarian salad that still delivers on texture and flavor.
Recipe variations
- Bacon: Substitute turkey bacon or omit for vegetarian.
- Greens: Swap spring mix for baby spinach, arugula, or butter lettuce.
- Dried fruit: Dried cherries are a tasty alternative to cranberries.
- Onion: If raw red onion is too strong, use green onions or soak slices briefly in cold water to mellow them.
- Cheese: Replace feta with goat cheese for a softer tang.
Recipe notes
- Pro tip: Prep ingredients ahead so you can toss the salad quickly when ready to serve.
- To toast pecans: spread on a rimmed baking sheet and bake at 350°F for 8–10 minutes, or until fragrant.
- Customize freely—this salad adapts well to what you have on hand.
More berry salad recipes you’ll love
- Raspberry salad with baby lettuces and feta
- Berry arugula salad with raspberry vinaigrette
- Kale salad with blueberries, cherries, and goat cheese
- Classic strawberry feta salad
- Strawberry spinach salad with a bright dressing
- Power greens with pear and blackberries
Did you try this recipe? If so, please leave a review and share a photo—I’d love to see how yours turned out.
Strawberry Fields Salad
This Strawberry Fields Salad combines fresh strawberries, juicy chicken, toasted pecans, crumbled bacon, spring greens, and feta in a flavorful balsamic dressing. It’s a loaded spring and summer salad perfect for lunches, dinners, or gatherings.
Servings: 6 • Prep Time: 20 mins • Cook Time: 15 mins • Total Time: 35 mins
Ingredients
- 2 cups cooked chicken breast, chopped (about 1 lb)
- 4 slices bacon, cooked and crumbled
- 5 ounces spring greens
- 1 1/2 cups strawberries, hulled and sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup pecan pieces, toasted
- 1/3 cup dried cranberries
- Balsamic vinaigrette, to taste
Instructions
- Place the spring greens in a large bowl. Add the chopped chicken, crumbled bacon, sliced strawberries, red onion, feta, dried cranberries, and toasted pecans.
- Drizzle with the desired amount of balsamic vinaigrette and toss gently to coat. Serve immediately.
Notes
- Leftover or rotisserie chicken works perfectly.
- The dressing can be made in advance and stored in the refrigerator.
- Toast pecans on a rimmed baking sheet at 350°F for 8–10 minutes or use pre-toasted pieces to save time.
- Adjust ingredients to suit dietary preferences or what’s in your pantry.
Nutrition (per serving, estimated)
Calories: 267 kcal • Carbohydrates: 15 g • Protein: 21 g • Fat: 15 g • Fiber: 3 g • Sugar: 10 g
Recipe by Marcie. All photos and recipe content originally published by the recipe creator.