This Strawberry Chicken Salad with Pecans and Feta is a healthy and delicious way to enjoy leafy greens, fruit, and protein. It’s an easy-to-make and satisfying salad that is perfect for busy weeknights and whenever you want a lighter meal that is full of flavor.
Indulge your taste buds with this delicious and healthy salad! It’s made with fresh strawberries, crunchy pecans, and feta cheese. The simple balsamic vinaigrette ties it all together and creates a mouthwatering salad that can be ready in under an hour.
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Prep time: 20 minutes
Cook time: 30-35 minutes
Serves: 4-6
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Alternatives
- Don’t like feta? You can use goat cheese in this recipe.
- You can use rotisserie chicken or leftover chicken for this Strawberry Chicken Salad.
- You can use a large skillet to sear the meat or if you prefer grilled chicken, cook the chicken on your grill.
Full Ingredients List for Strawberry Chicken Salad with Feta and Pecans
- 2 T. extra virgin olive oil
- 1 lb. boneless, skinless chicken breasts
- ½ t. garlic powder
- Sea salt & black pepper, to taste
- ½ cup chicken broth or water
- 5 c. mixed salad greens
- ½ pint strawberries, sliced
- 2 oz. Feta cheese, cut into bite-sized pieces
- 1 cup pecan halves
Dressing Ingredients
- ¼ c. extra virgin olive oil
- 2 T. balsamic vinegar
- 1 t. Dijon mustard
- ½ T. fresh lemon juice
- ¼ t. garlic powder
- Pinch sea salt
- Optional: 1 t. honey
Supplies Used
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How To Make Strawberry Chicken Salad with Pecans and Feta
#1. Add olive oil to the Instant Pot and select the Sauté function. Set to high and once the display reads “hot,” add your chicken breast meat. Season the chicken on both sides with the garlic powder, plus salt and black pepper, to taste.
#2. Sear chicken breasts on each side until golden brown, approximately 4-5 minutes per side. Remove from Instant Pot® and set aside. Add chicken broth and deglaze the bottom of the pot by gently scraping with a rubber spatula.
#3. Add the metal trivet that comes with the Instant Pot® and place the chicken breasts on top. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set the cooking time to 8 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
#4. While the chicken is cooking, prepare the dressing by combining all ingredients in a container with a tight-fitting lid. Cover tightly and shake until well combined. Taste and adjust seasonings, as desired. Set aside.
#5. Remove chicken from Instant Pot® and let rest for a few minutes, then shred with two forks. Reserve cooking liquid from the pot to use in other recipes or freeze for later use.
#6. Arrange mixed salad greens on a platter and top with the shredded chicken, strawberry, Feta cheese, and crunchy pecans. Drizzle the balsamic dressing on top and serve immediately. Enjoy!
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More Salad Recipes to Try
- Panzanella Salad
- Balsamic Steak Salad
- Crunchy Celery Apple Salad
- Couscous with Green Apple Salad
- Chicken Caesar Salad with Homemade Dressing
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Strawberry Chicken Salad with Pecans and Feta
Ingredients
- 2 T. extra virgin olive oil
- 1 lb. boneless skinless chicken breasts
- 1/2 t. garlic powder
- Sea salt & black pepper to taste
- 1/2 cup chicken broth or water
- 5 c. salad greens , mixed
- 1/2 pint strawberries , sliced
- 2 oz. Feta cheese , cut into bite-sized pieces
- 1 cup pecan halves
Dressing Ingredients:
- 1/4 c. extra virgin olive oil
- 2 T. balsamic vinegar
- 1 t. Dijon mustard
- 1/2 T. fresh lemon juice
- 1/4 t. garlic powder
- Pinch sea salt
- 1 t. honey (Optional)
Instructions
- Add olive oil to the Instant Pot and select the Sauté function. Set to high and once the display reads “hot,” add your chicken breast meat. Season the chicken on both sides with the garlic powder, plus salt and black pepper, to taste.
- Sear chicken breasts on each side until golden brown, approximately 4-5 minutes per side. Remove from Instant Pot® and set aside. Add chicken broth and deglaze the bottom of the pot by gently scraping with a rubber spatula.
- Add the metal trivet that comes with the Instant Pot® and place the chicken breasts on top. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set the cooking time to 8 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- While the chicken is cooking, prepare the dressing by combining all ingredients in a container with a tight-fitting lid. Cover tightly and shake until well combined. Taste and adjust seasonings, as desired. Set aside.
- Remove chicken from Instant Pot® and let rest for a few minutes, then shred with two forks. Reserve cooking liquid from the pot to use in other recipes or freeze for later use.
- Arrange mixed salad greens on a platter and top with the shredded chicken, strawberry, Feta cheese, and crunchy pecans. Drizzle the balsamic dressing on top and serve immediately. Enjoy!
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