Salads
This Applebee's-inspired strawberry balsamic chicken salad delivers the restaurant's signature sweet-tart balance right in your kitchen. The secret lies in perfectly grilled chicken, a vibrant strawberry balsamic dressing that's easier to make than you'd think, and crispy pecans that add crunch with every bite.
I've recreated their signature flavor profile while streamlining the process for home cooks—no special equipment required.
The foundation starts with juicy grilled chicken breast, marinated in a simple blend of garlic, lemon, and herbs that ensures tender, flavorful bites every time.
While the chicken cooks, you'll prep a fresh salad base of mixed greens and sliced strawberries, then create that signature strawberry balsamic dressing using just five ingredients. The dressing's sweet-tart balance is what makes this salad stand out—it's the perfect marriage of fresh strawberries and tangy balsamic vinegar.
What you'll end up with is a restaurant-quality salad that's bright, refreshing, and packed with complementary textures—crispy pecans, juicy strawberries, tender greens, and perfectly grilled chicken. The presentation is just as important as the flavor, with careful layering that creates visual appeal.
This salad comes together in about 30 minutes but tastes like you spent hours perfecting it.
Whether you're serving this for a lunch date, office potluck, or weeknight dinner, the time-saving techniques make it perfect for any occasion. The dressing can be made ahead, the chicken grilled in batches, and everything assembled just before serving.
Here's how to recreate Applebee's signature salad at home with professional results.
Ingredients for applebee's strawberry balsamic chicken salad
Fresh strawberries, juicy grilled chicken, and crispy pecans create this restaurant-quality salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Fresh Strawberries 🍓 | 1 lb | Hull and slice |
| Mixed Greens 🥬 | 6 cups | Baby spinach or spring mix |
| Raw Pecans 🌰 | ½ cup | Toasted and chopped |
| Balsamic Vinegar 🍷 | ½ cup | High-quality aged |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For dressing |
| Granulated Sugar 🍬 | 2 tbsp | Or honey for variation |
| Fresh Lemon Juice 🍋 | 1 tbsp | From 1 small lemon |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Dried Oregano 🌿 | 1 tsp | For chicken marinade |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Red Wine Vinegar 🍷 | 1 tbsp | For dressing acidity |
| Dijon Mustard 🍯 | 1 tsp | For dressing depth |
The chicken is the star, so don't cut corners. Look for plump, evenly sized breasts at Whole Foods or your local butcher—they'll stay juicier. Pound them to ¼-inch thickness for even cooking. I always marinate mine for at least 30 minutes (overnight if possible) to maximize flavor. The strawberries should be firm but ripe—the sweetness balances the tangy dressing perfectly. If you can't find fresh pecans, Trader Joe's carries pre-toasted ones that save time.
No balsamic vinegar? Substitute red wine vinegar with extra sugar—about 1 tsp more per ¼ cup. Running short on strawberries? Raspberries or blackberries work beautifully. The dressing can be made ahead, but hold off on adding the strawberries until serving to keep them bright. For extra crunch, toast the pecans in a dry pan for 3-4 minutes until fragrant. The Dijon mustard adds depth that store-bought dressings miss—don't skip it if you can help it.
Store leftover dressing in a sealed jar for up to 5 days in the fridge. The chicken stays fresh for 3 days if wrapped tightly. Pecans keep indefinitely in the pantry, but toast them fresh for best flavor. This salad reheats beautifully—just warm the chicken and dressing separately. I always double the dressing recipe because it's perfect over grilled fish or as a marinade for shrimp too.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of salad where you can actually make it while scrolling through your phone. Toss the cooked chicken strips, halved strawberries, and pecans into greens—no fancy layering, no stress. The balsamic glaze? Just drizzle and go.
- Sweet-Savory Magic: That balance of juicy strawberries, tangy balsamic, and buttery pecans? It’s chef’s kiss every time. The chicken stays tender but holds up, and the dressing ties everything together without overpowering—like a grown-up dessert in salad form.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. It holds up for days in the fridge, and the flavors only get better as the strawberries soften slightly. Add a sprinkle of feta if you’re feeling fancy, but honestly? It’s foolproof as-is.
- Budget Bright Spot: Fresh strawberries and pecans might seem pricier, but they stretch further than you’d think. Use half the pecans if needed—no one will notice. And since it’s chicken breast, you’re getting lean protein without the splurge. My wallet thanks me every time.
Step-by-step instructions for strawberry balsamic chicken salad
This recipe delivers restaurant-quality balance—juicy chicken, sweet-tart strawberries, and crunchy pecans all harmonized in a bright balsamic dressing.
Marinate and Grill the Chicken
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness. In a small bowl, whisk together 3 cloves minced garlic, 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper. Rub this mixture all over the chicken, then let it marinate for at least 30 minutes in the refrigerator.
Preheat your grill or grill pan to medium-high heat. Cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the surface is golden brown. Let it rest for 5 minutes before slicing into ¼-inch strips—this resting time keeps the chicken juicy. Real talk: don't skip this step, or you'll end up with dry chicken.
Prepare the Strawberry-Balsamic Dressing
In a medium bowl, combine ½ cup balsamic vinegar, 2 tbsp granulated sugar, 1 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, and ¼ cup extra-virgin olive oil. Whisk vigorously until the sugar dissolves completely and the dressing emulsifies into a smooth, glossy consistency. Taste and adjust the sweetness or acidity—you want a perfect balance between tart and sweet.
While the dressing thickens slightly, hull and slice the 1 lb fresh strawberries into ¼-inch pieces. Set them aside—they'll add vibrant color and natural sweetness to your salad. Here's the thing: if your balsamic vinegar is high-quality and aged, it will naturally thicken and develop a syrupy texture as it sits for 5 minutes before using.
Toast and Chop the Pecans
Spread the ½ cup raw pecans on a baking sheet lined with parchment paper. Toast in a 375°F oven for 8-10 minutes, stirring once, until they turn a rich golden brown and release an intoxicating aroma. Let them cool for 2 minutes, then transfer to a cutting board and roughly chop them with a chef's knife—you want a mix of small pieces and larger chunks for texture.
Don't over-toast the pecans, or they'll become bitter. You're aiming for a toasty, nutty flavor that complements the sweet strawberries and tangy dressing. I like to keep a small bowl nearby to catch any stray nuts that might jump off the board during chopping—trust me, it happens.
Assemble the Salad
In a large bowl, combine 6 cups mixed greens with the sliced strawberries and toasted pecans. Drizzle the dressing over the top and toss gently to coat everything evenly. You'll want to distribute the dressing evenly so each bite has that perfect sweet-tart balance. If the greens seem wilted after tossing, give them a quick shake to revive their crispness.
Divide the salad among 4 plates, arranging the chicken strips artfully on top. The contrast of warm chicken against cool greens and juicy strawberries is what makes this dish truly special. Garnish with an extra sprinkle of pecans if you're feeling fancy—it adds that final crunchy element that ties everything together.
Serve Immediately for Best Results
Serve the salad right away while the chicken is still warm and the dressing has that perfect sheen. The flavors meld beautifully when everything is at its peak—crisp greens, warm chicken, and juicy strawberries. If you're serving this for a crowd, I recommend assembling the salads just before serving so the greens stay crisp and the dressing doesn't make them soggy.
Pair this salad with a slice of crusty bread to soak up any extra dressing, or serve it alongside grilled vegetables for a complete meal. The combination of textures and flavors is what makes this dish so satisfying—it's fresh, it's balanced, and it's absolutely delicious. Enjoy every bite!
Pro Tips For Making Applebee'S Strawberry Balsamic Chicken Salad
- USE A MEAT THERMOMETER: I learned this the hard way—chicken breast looks done when it’s still dry and rubbery. Pull it at 160°F (not 165°F, like turkey), and let it rest 5 minutes before slicing. Trust the thermometer, not the visual.
- TOSS STRAWBERRIES IN COLD WATER: Fresh strawberries bleed juice like crazy when sliced. Dump them in a bowl of ice water for 10 minutes before prepping—stops the mess and keeps them crisp. Drain well, or your salad will turn into a syrup.
- DON’T OVER-TOSSE THE DRESSING: The balsamic glaze is the star, but too much turns this into a soggy bowl. Toss the greens and pecans lightly, then drizzle the dressing on top right before serving. Let everyone customize their own pool of flavor.
- GRIND PECANS COARSELY: Whole pecans? Too much chewing. Chopped too fine? They disappear. Use a pulse in a food processor—just 3-4 quick bursts—until they’re uneven but still recognizable. Texture matters more than you’d think.
Flavor customization for this dish
Sweet-Tart Balance
Adjust the dressing sweetness by tweaking the 2 tbsp sugar—reduce to 1 tbsp for less sweetness or add 1 tbsp honey for depth. For extra tang, increase the ½ cup balsamic vinegar to ⅔ cup and reduce olive oil to 2 tbsp.
The key is balance: I like a ratio of 1:1 sugar to vinegar for that signature Applebee’s bite. 🍓
Spicy Kick
Add ½ tsp cayenne pepper or 1 tsp hot sauce (like Cholula) to the dressing for heat. For smoky heat, swap ½ cup balsamic vinegar for ¼ cup balsamic + ¼ cup smoked paprika-infused vinegar.
Garnish with crumbled blue cheese for a tangy-spicy contrast that elevates the salad. Trust me, it’s a game-changer.
Creamy Variations
For a creamy twist, whisk 2 tbsp Greek yogurt or 1 tbsp sour cream into the dressing. Add ¼ tsp vanilla extract to complement the strawberries. For extra richness, fold in 1 tbsp crumbled feta cheese just before serving—it melts beautifully with the warm chicken. 🥛
Herb Infusions
Brighten the dressing with 1 tsp fresh basil or mint, finely chopped. For a savory note, add ½ tsp dried thyme or 1 tsp chopped chives to the chicken marinade.
Fresh herbs add a vibrant pop of color and freshness that cuts through the richness. I love using basil for its sweetness or mint for a refreshing twist.
Protein Swaps
Replace chicken with grilled shrimp (tossed in the same marinade) for a lighter option. For heartiness, add crumbled bacon or diced rotisserie chicken. The dressing works beautifully with seared salmon too—just adjust the cook time to 4-5 minutes per side for medium doneness. 🐟
Seasonal Fruits
Swap strawberries for peaches in summer or pomegranate seeds in winter. For a tropical twist, use mango and pineapple with a splash of lime juice in the dressing. The key is matching the fruit’s natural sweetness with the dressing’s acidity—always taste as you go! 🍍
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Yes, but with smart timing! Prep the dressing and toast the pecans up to 2 days ahead—store them separately in airtight containers. Assemble the salad just before serving to keep the greens crisp. For the chicken, grill it fresh or store cooked strips in the fridge for 3 days—reheat gently before assembling. The strawberries should always be added last to prevent sogginess.
What if I don't have fresh strawberries?
No problem! Use frozen strawberries (thawed and drained) or swap for raspberries, blackberries, or even peaches. For a tropical twist, try pineapple or mango—just adjust the dressing sweetness. The key is balancing the fruit's natural sugars with the balsamic's acidity. Taste as you go!
How do I keep the greens from getting soggy?
Assemble the salad right before serving and toss gently—don't overmix. For extra insurance, pat the greens dry before adding them to the bowl. If using pre-washed greens, squeeze out excess moisture with a clean towel. The dressing should be drizzled lightly and tossed just before plating to maintain crispness.
Can I use store-bought dressing instead?
While possible, homemade makes all the difference! Store-bought dressings often lack the depth of the strawberry-balsamic combo. If you're short on time, use a strawberry vinaigrette and add 1 tbsp balsamic glaze at the end for that signature tang. The homemade version takes just 5 minutes and transforms the dish.
What's the best way to grill the chicken?
Use medium-high heat and cook for 5-6 minutes per side until internal temp hits 165°F. For even cooking, pound breasts to ½-inch thickness first. If using a grill pan, add 1 tsp oil to prevent sticking. Let the chicken rest 5 minutes before slicing—this keeps it juicy and makes slicing easier.