Grilled Chicken, Strawberry, Avocado Salad with Citrus Dressing

Bright, balanced, and wonderfully fresh, this Grilled Chicken, Strawberry, Avocado Salad with Citrus Dressing is the kind of meal that feels like summer on a plate. Tender, thinly sliced chicken cutlets meet juicy strawberries, creamy avocado, crisp butter lettuce, and a lively citrus-herb dressing. Toasted slivered almonds add a toasty crunch, and a whisper of red onion brings just the right bite. It’s a simple, elegant salad that comes together quickly and shines for lunch, a light dinner, or when you want something both nourishing and celebratory.

Below you’ll find a short ingredient list, a step-by-step method rewritten for clarity, and tips for prepping, serving, and storing. Follow the directions closely for a consistent result: the citrus dressing is zingy but balanced, the chicken is grilled quickly on high heat, and the strawberries stay bright and juicy rather than soggy.

Ingredients

• Juice from 1 medium navel orange
• Juice from 2 medium lemons
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh basil
• ¼ teaspoon kosher salt
• Freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 18-ounce boneless skinless chicken breast, sliced lengthwise into 2 thin cutlets
• Olive oil spray
• 2 tablespoons raw slivered almonds
• Kosher salt
• Freshly ground black pepper
• 1 head butter lettuce, chopped (about 4 cups)
• 2 ounces Hass avocado, from ½ a small, sliced
• 1 cup sliced strawberries
• ¼ cup sliced red onion

Why this salad works

The flavor play here is straightforward and dependable. Citrus in the dressing lifts every component — it brightens the leafy greens, counterbalances the richness of avocado, and complements the lightly charred chicken. Fresh basil ties the dressing to the fruit, while the almonds add texture so each bite has contrast. Keeping the chicken in thin cutlets ensures quick grilling that stays tender and juicy; thick pieces would overcook before developing any nice char.

Equipment

• Small bowl or jar for dressing
• Sharp knife and cutting board
• Grill, grill pan, or a very hot cast-iron skillet
• Tongs
• Baking sheet or plate for rested chicken
• Large bowl for tossing salad

Step-by-step directions

Make the citrus dressing

1. In a small bowl or jar, combine the juice from 1 medium navel orange and the juice from 2 medium lemons. Add 2 minced garlic cloves and 2 tablespoons chopped fresh basil.

2. Sprinkle in ¼ teaspoon kosher salt and a few grinds of freshly ground black pepper. Stir or shake briefly to start dissolving the salt.

3. Slowly drizzle in ¼ cup extra-virgin olive oil while whisking (or add the oil to the jar, secure the lid, and shake vigorously). Taste and adjust seasoning with more salt or pepper if needed. Set the dressing aside while you prepare the rest of the salad.

Prepare and grill the chicken

4. Pat the 18-ounce boneless skinless chicken breast dry with paper towels. Slice each chicken breast lengthwise into 2 thin cutlets so you have thin, even pieces that will cook quickly.

5. Lightly coat both sides of each cutlet with olive oil spray and season them with kosher salt and freshly ground black pepper.

6. Preheat your grill, grill pan, or cast-iron skillet over medium-high to high heat until very hot. The surface should be hot enough to sizzle when the chicken hits it.

7. Place the chicken cutlets on the hot grill or pan and cook undisturbed for about 2–3 minutes per side, or until each side has golden grill marks and the internal temperature reaches 165°F (74°C). Because the cutlets are thin, they’ll cook fast; resist the urge to overcook so they remain tender.

8. Transfer the grilled cutlets to a plate or baking sheet and let them rest for 3–5 minutes before slicing. Resting preserves juices and ensures moist chicken.

Toast the almonds

9. While the chicken rests, place 2 tablespoons raw slivered almonds in a small dry skillet over medium heat. Toast, stirring frequently, until they are fragrant and just golden, about 2–3 minutes. Watch closely to avoid burning. Remove from heat and set aside to cool.

Assemble the salad

10. In a large bowl, combine about 4 cups chopped butter lettuce, 1 cup sliced strawberries, 2 ounces sliced Hass avocado (from ½ a small), and ¼ cup sliced red onion.

11. Slice the rested chicken cutlets into bite-sized strips or thin slices. Add the chicken to the salad bowl.

12. Drizzle the prepared citrus dressing over the salad — start with about half the dressing and toss gently to coat. Taste; add more dressing as desired so ingredients are lightly dressed but not swimming.

13. Sprinkle the toasted slivered almonds over the top and season with additional kosher salt and freshly ground black pepper if needed. Serve immediately so the lettuce stays crisp and the strawberries remain fresh.

Serving suggestions

• Serve this salad on chilled plates for a refreshing presentation.
• A warm grain like quinoa or farro can be added for a heartier meal — toss in about 1 cup cooked, cooled grain when assembling to keep proportions right.
• For a citrus-forward variation, add a few segments of the navel orange used for the juice. Cut membrane-free segments and fold them into the salad just before serving.
• Leftover grilled chicken can be used in wraps, sandwiches, or more salads for the next two days.

Meal prep and storage

If you want to prep elements ahead, toast the almonds and make the dressing up to 3 days in advance; store the dressing in a sealed jar in the refrigerator. Grilled chicken keeps well for 3–4 days in an airtight container. Slice strawberries and avocado only right before serving to maintain texture and color — strawberries can be pre-sliced up to a day ahead but will release juice, so keep them separate until assembly when possible. The assembled salad is best eaten immediately; if you must store leftover assembled salad, keep it refrigerated and consume within 24 hours.

Flavor tips and swaps

– Basil is bright and complementary here; if you don’t have fresh basil, 1 teaspoon dried basil can be used in a pinch, but reduce to taste since dried herbs are more concentrated.

– If you prefer a nuttier dressing, replace ¼ cup of extra-virgin olive oil with toasted walnut or walnut oil for a deeper flavor.

– For a milder onion presence, rinse thinly sliced red onion in cold water for 30 seconds, then drain and pat dry — this takes the edge off the bite while keeping the crunch.

Nutrition snapshot

This salad is a balanced mix of lean protein, healthy fats from avocado and olive oil, fresh fruit, and greens. It provides a satisfying portion size while keeping the calories reasonable thanks to lean grilled chicken and a bright, oil-light dressing. Almonds supply a pleasant crunch plus a boost of vitamin E and healthy fats.

Troubleshooting

– Chicken is dry: That usually means it was cooked too long. For the 18-ounce chicken breast split into 2 thin cutlets, 2–3 minutes per side on very hot heat is usually sufficient. Use a meat thermometer to hit 165°F (74°C) without overshooting.

– Dressing tastes flat: Add a pinch more kosher salt and another grind of black pepper. If it’s too acidic, whisk in a teaspoon of honey or maple syrup to round it out.

– Strawberries watery: Choose firm, ripe berries and slice them just before assembling. If using very juicy strawberries, drain any excess juice before adding to the salad to prevent wilting the greens.

Final notes

This Grilled Chicken, Strawberry, Avocado Salad with Citrus Dressing is built on contrast — tangy dressing against creamy avocado, juicy fruit against smoky chicken, crisp lettuce against buttery almonds. It’s quick enough for weeknight dinners and pretty enough for guests. Keep the steps in order: make dressing, grill chicken, toast almonds, then assemble. That sequencing preserves texture and flavor so every bite is bright, fresh, and satisfying.

Enjoy this salad as a standalone meal or paired with a light soup or crusty bread for something heartier. The recipe scales easily for more people; multiply the ingredients proportionally and use a large sheet pan to rest multiple cutlets at once. Happy cooking!