Salads
This Applebee's strawberry balsamic chicken salad delivers the same restaurant-quality flavors you love at home—juicy grilled chicken, sweet-tart strawberry balsamic dressing, and crisp textures that make every bite satisfying. The secret lies in perfectly balanced ingredients and a dressing that transforms simple lettuce into a vibrant, flavor-packed salad.
I’ve recreated this dish after years of testing, ensuring the chicken stays tender and the dressing achieves that signature sweet-spicy balance.
The recipe starts with grilled chicken bites marinated in a blend of garlic, lemon, and herbs, then tossed in a homemade strawberry balsamic glaze that’s tangy, slightly sweet, and packed with depth.
The dressing is made fresh with strawberries, balsamic vinegar, and a touch of Dijon mustard, creating a sauce that clings to the chicken and greens without overpowering them. Unlike many restaurant versions, this one uses simple pantry staples and takes just 30 minutes to prepare.
What sets this salad apart is the textural contrast—crisp romaine, toasted croutons, and creamy avocado slices work together to mimic Applebee’s signature presentation. The chicken stays juicy thanks to a quick marinade and precise grilling, while the dressing ties everything together with its bright, fruity notes.
This isn’t just a salad; it’s a restaurant-worthy meal that’s easy to customize with add-ins like nuts or cheese.
The best part? This recipe scales effortlessly—double the dressing for leftovers or serve it as a light lunch with a side of garlic bread. Whether you’re recreating a favorite dish or elevating a weeknight dinner, this salad delivers bold flavors and satisfying textures without the fuss. Let’s get started!
Ingredients for applebee's strawberry balsamic chicken salad
Juicy chicken bites, vibrant strawberry balsamic dressing, and crisp textures—this salad delivers restaurant-quality flavors at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes for even cooking |
| Fresh Strawberries 🍓 | 1 ½ cups | Hull and slice for dressing |
| Balsamic Vinegar 🍷 | ⅓ cup | High-quality aged balsamic preferred |
| Dijon Mustard 🧂 | 1 tbsp | For depth and tang |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness and balance |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Avocado 🥑 | 1 whole | Pitted, sliced for creaminess |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed for brightness |
| Dried Oregano 🌿 | 1 tsp | For herby depth in marinade |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Store-Bought Croutons 🍞 | ½ cup | Toasted for crunch |
| Honey 🍯 | 1 tbsp | For sweetness in dressing |
| Red Wine Vinegar 🍷 | 1 tbsp | Adds complexity to dressing |
The chicken is the star here, so don’t skimp on quality. Look for boneless, skinless breasts with good marbling—they stay juicier when grilled. I grab mine from Whole Foods or Trader Joe’s for consistent results. The strawberries should be firm and vibrant; organic berries from the grocery store’s produce section work perfectly. For the balsamic vinegar, aged varieties like Barolo or Chianti add depth—don’t use the cheap stuff. The avocado needs to be ripe but firm; pick one that yields slightly to gentle pressure.
No fresh strawberries? Frozen berries work in a pinch—just thaw and drain them well. Short on balsamic? Substitute red wine vinegar with a splash of honey for sweetness. The Dijon mustard can be swapped for whole-grain mustard if you prefer a nuttier flavor. For the croutons, homemade versions with garlic and herbs elevate the dish, but store-bought ones save time. If you’re avoiding gluten, toasted pumpkin seeds or almonds make great crunchy alternatives. The garlic and oregano in the marinade are non-negotiable—they’re what gives the chicken that signature restaurant flavor.
Chicken marinates best in the fridge for at least 30 minutes, but up to 4 hours for deeper flavor. Store the dressing in an airtight container with a thin layer of olive oil on top to preserve freshness—it keeps for 5 days in the fridge. The avocado turns brown fast, so toss it in lemon juice and store it separately until ready to serve. This salad tastes even better the next day once the flavors meld—perfect for meal prep. Double the dressing and store it separately for easy leftovers.
Why You'll Love This Recipe
- Foolproof Chicken: That balsamic-Dijon marinade does the work for you—just toss the chicken in it, let it sit while you chop strawberries, and boom. No monitoring, no overcooking, no stress. I’ve made this with frozen strawberries in a pinch, and it still tastes like summer.
- Sweet-Tangy Magic: The moment those strawberries hit the pan with the chicken, that balsamic caramelizes into something ridiculous—like a dessert dressing but make it savory. Honestly, the first time I tasted it, I asked for seconds before the plate was even empty.
- Lunchbox Hero: Between us, this is my go-to for meal prep—packs like a dream, stays fresh for days, and even my picky teen eats it cold. Toss it in a jar with mixed greens, or serve it over croissants for a fancy brunch. (Yes, even on a Tuesday.)
- Budget Bright Spot: Fresh strawberries in season? Cheap protein. A splash of balsamic and olive oil stretches the flavor without breaking the bank. I’ve fed four people for under $12 with this—leftovers? Even better for lunch the next day.
Step-by-step instructions for Applebee's-inspired strawberry balsamic chicken salad
Here's how to recreate that perfect balance of sweet, tangy, and savory in your own kitchen.
Marinate and Cook the Juicy Chicken Bites
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch cubes for even cooking. In a bowl, whisk together the 0.25 cup extra-virgin olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp dried oregano, 1.5 tsp salt, 0.5 tsp black pepper, and the 4 minced garlic cloves. Add the chicken cubes and toss to coat completely.
Let the chicken marinate for at least 15 minutes (up to 30 minutes for deeper flavor). Heat a skillet over medium-high heat and cook the chicken in batches for 4-5 minutes per side until golden brown and reaching 165°F internally. The cubes should be juicy on the inside with a slightly crisp exterior—this is key for that restaurant-quality texture.
Prepare the Signature Strawberry Balsamic Dressing
While the chicken cooks, hull and slice the 1.5 cups fresh strawberries. In a small saucepan, combine the sliced strawberries, 0.33 cup balsamic vinegar, 1 tbsp honey, and 1 tbsp red wine vinegar. Bring to a gentle simmer over medium heat and cook for 5-7 minutes until the strawberries soften and the mixture reduces slightly.
Transfer the warm mixture to a blender and purée until smooth. Strain through a fine-mesh sieve to remove any seeds, then return the dressing to the saucepan. Let it cool slightly—you want it warm enough to coat but not so hot it cooks the salad when you toss it.
Assemble the Crisp Base and Creamy Toppings
Chop the 1 head romaine lettuce into bite-sized pieces and place in a large serving bowl. Add the 0.5 cup store-bought croutons and toss gently to distribute. The croutons should be evenly spread but not overpowering—think of them as textural accents rather than the main event.
Slice the 1 whole avocado into thin wedges and arrange them on top of the salad just before serving. The avocado adds a luxurious creaminess that balances the bright acidity of the dressing and the tangy sweetness of the strawberries. Keep the avocado separate until serving to prevent browning.
Combine and Finish with Warm Dressing
Warm the cooked chicken cubes in the same skillet for 1-2 minutes to refresh their temperature. Drizzle the warm strawberry balsamic dressing over the salad, tossing gently to coat everything evenly. The dressing should glisten slightly—this indicates it's distributed properly without making the salad soggy.
Divide the salad among plates, placing 2-3 avocado slices on each serving. The contrast of warm chicken, cool avocado, crisp croutons, and the vibrant dressing creates that perfect bite. Serve immediately while the chicken is still juicy and the avocado holds its shape.
Pro Tips For Making Applebee'S Strawberry Balsamic Chicken Salad
- BRINE THE CHICKEN: Toss the chicken breasts in a mix of ¼ cup balsamic vinegar, ¼ cup water, and 1 tsp salt for 15 minutes before cooking—this keeps them juicy and adds that signature tang you’ll taste in every bite. I learned this the hard way after serving dry chicken to a crowd.
- SWEAT THE STRAWBERRIES: Don’t just toss raw strawberries into the salad—sauté them in 1 tbsp olive oil over medium heat for 2-3 minutes until they soften and release their juices. This makes the dressing cling better and deepens their flavor without turning mushy.
- THICKEN THE DRESSING: If your balsamic-Dijon dressing feels too thin, whisk in 1 tsp cornstarch mixed with 1 tsp water and cook it briefly over low heat until it thickens. Trust me, this saves you from a watery salad later.
- REST THE CHICKEN: Let the sliced chicken sit under foil for 5 minutes after cooking—it’s the only way to guarantee tender slices that don’t fall apart when mixed with the strawberries. Yes, even if you’re impatient like me.
Creative variations of this applebee's strawberry balsamic chicken salad
Sweet & Spicy Twist
Add ½ tsp cayenne pepper to the strawberry balsamic dressing for a subtle kick that mimics Applebee's signature heat. For extra depth, stir in 1 tsp smoked paprika during the simmering stage—this adds a smoky dimension that pairs beautifully with the sweet strawberries.
I like to serve this version with pickled jalapeños on the side for guests who want more heat. 🌶️
Grilled Chicken Swap
Swap the pan-seared chicken for grilled chicken bites by threading the cubed chicken onto skewers and grilling over medium-high heat for 8-10 minutes, turning occasionally. Brush with extra marinade during grilling for that smoky charred flavor.
For a smokier profile, add 1 tsp chipotle powder to the marinade. This method works especially well for summer gatherings when you want to minimize indoor heat. 🔥
Protein Alternatives
For a lighter option, replace chicken with grilled shrimp—toss 1 lb large shrimp in the same marinade (reduce salt to 1 tsp) and grill for 2-3 minutes per side.
For a vegetarian version, use crispy baked tofu cubes (press and marinate for 30 minutes before baking at 400°F for 20 minutes). Both alternatives absorb the dressing beautifully while adding unique textures. 💛
Seasonal Fruit Swaps
In summer, swap strawberries for peaches or mango—peel, dice, and simmer with the balsamic for a tropical twist. For fall, use roasted butternut squash purée (replace strawberries 1:1) and add ½ tsp cinnamon to the dressing.
Winter calls for cranberries (chopped) and a splash of orange juice in place of red wine vinegar. Each variation keeps the sweet-tart balance while adapting to seasonal produce. 🍎
Cheesy Upgrade
Add ¼ cup crumbled feta cheese or shredded goat cheese to the salad just before serving. The tangy cheese cuts through the sweetness of the dressing and adds a creamy element that complements the avocado.
For extra richness, sprinkle with toasted pine nuts or pecans—they add crunch and a buttery note that elevates the dish. This upgrade turns it into a heartier meal. 🧀
Meal Prep Adaptations
Prep the dressing and chicken separately to store for 4 days in the fridge. Keep the avocado and croutons separate until serving to maintain crispness. Reheat chicken in a skillet for 1-2 minutes before assembling.
For a quick lunch, pack the dressing in a small container and toss it with the salad right before eating. Double the dressing recipe—it freezes well for up to 3 months** and works great in sandwiches or pasta dishes later. ⏰
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Yes, but with smart prep! Store the cooked chicken and dressing separately in airtight containers for up to 4 days. Keep the avocado and croutons separate until serving to maintain texture. Reheat the chicken in a skillet for 1-2 minutes before assembling—this keeps it juicy. The dressing can be made 3 days ahead and stored in the fridge.
What if I don't have fresh strawberries?
Use frozen strawberries instead—thaw and drain them well before using. For a different flavor, try peaches or mango in summer, or cranberries in winter. The key is keeping the sweet-tart balance by adjusting honey or vinegar to taste.
How do I make the chicken extra juicy?
Marinate the chicken for at least 30 minutes (up to 4 hours) in the fridge. Use 1-inch cubes for even cooking, and cook them over medium-high heat for 4-5 minutes per side until they reach 165°F. Let them rest for 5 minutes after cooking to retain moisture. Avoid overcrowding the pan to prevent steaming.
Can I make this salad without avocado?
Skip the avocado and add ¼ cup crumbled feta or goat cheese for creaminess, or ¼ cup diced cucumber for freshness. For extra crunch, toss in toasted nuts like pecans or walnuts. The salad will still be delicious—just adjust the dressing ratio slightly if you're using more cheese or nuts.
Is there a lighter version of this salad?
Swap the chicken for grilled shrimp (toss 1 lb shrimp in marinade with 1 tsp salt and grill for 2-3 minutes per side) or crispy baked tofu cubes (marinate for 30 minutes, bake at 400°F for 20 minutes). Reduce the dressing to ¼ cup and add extra greens like spinach or arugula for volume.