Chicken, Strawberry & Sweet Potato Chopped Salad
Roasted sweet potatoes bring warmth and caramel notes that balance the bright, juicy sweetness of fresh strawberries. Tossed with lean cooked chicken and crisp mixed greens, this salad delivers substantial textures without feeling heavy. It is a composed yet casual meal where every forkful offers contrast: tender meat, soft caramelized root vegetables, crisp greens, and the toasted snap of pecans pulled together with tangy balsamic vinaigrette.
Why this one works
- Sweet roasted sweet potatoes pair naturally with tart, ripe strawberries.
- Cubed chicken provides substantial protein to turn greens into a complete meal.
- Pecans add an earthy crunch that contrasts with tender greens and soft fruit.
- Balsamic vinaigrette ties the savory and sweet elements together smoothly.
What you’ll need
- 2 cups (300g) cooked chicken breast, cubed Use chilled or room-temperature chicken breast cut into uniform, bite-sized cubes.
- 2 cups (300g) strawberries, hulled and quartered Choose firm, ripe strawberries so they hold their structure without releasing excess moisture into the bowl.
- 1 cup (200g) roasted sweet potato, diced Roast until the edges show slight caramelization while the interiors stay soft and tender.
- 1/2 cup (120ml) balsamic vinaigrette A balanced vinaigrette with gentle acidity highlights the natural sugars in both the berries and sweet potatoes.
- 4 cups (120g) mixed salad greens Use a crisp, dry blend of tender baby lettuces or field greens that can hold up under the toppings.
- 1/4 cup (30g) chopped pecans Roughly chopped pieces provide varied, satisfying crunch throughout the salad.
- 1 tablespoon (15ml) olive oil
- 2 cups (300g) sweet potato, cubed
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What to have nearby
- Rimmed baking sheet
- Large mixing bowl
- Wide shallow serving bowl
Step-by-step instructions
Start by roasting the sweet potatoes in a hot oven until they take on color and soften throughout. While they cook and cool slightly, prep the strawberries and chicken so everything is ready to combine in the bowl.
- 1Step 1
Preheat oven to 400F (200C). Toss diced sweet potatoes in olive oil and roast until tender and slightly caramelized.
- 2Step 2
In a large bowl, combine the salad greens, cooked chicken, quartered strawberries, and roasted sweet potatoes.
- 3Step 3
Drizzle with balsamic vinaigrette and toss gently to coat.
- 4Step 4
Top with chopped pecans and serve immediately in a wide bowl.
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A few things worth knowing
- Allow the roasted sweet potatoes to cool until warm or room temperature before tossing to prevent the greens from wilting.
- Dry the mixed salad greens thoroughly after washing so the balsamic vinaigrette coats evenly rather than sliding off.
- Scatter the chopped pecans over the top right before serving to maintain their crisp texture.
Ways to make it your own
- Lightly toast the chopped pecans in a dry skillet over medium-low heat before adding for deeper aroma.
- Arrange the chicken, sweet potatoes, and strawberries in neat rows over the greens for a composed platter presentation.
Serving suggestions
Serve this salad in wide bowls as a standalone lunch or a light dinner. It pairs nicely with a basket of warm artisan bread, simple flatbreads, or a cup of clear vegetable soup.
Storage & reheating
If preparing elements in advance, keep the chicken, roasted sweet potatoes, strawberries, and greens stored in separate airtight containers in the refrigerator. Dress and assemble only the portion you plan to eat immediately.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use leftover roasted chicken for this salad?+
Yes, leftover cooked chicken breast or rotisserie chicken breast works well when cut into bite-sized cubes.
Should the sweet potatoes be warm or cold when added?+
Warm or room-temperature sweet potatoes work best; adding them piping hot directly from the oven will cause the greens to wilt quickly.
Can I dress the salad in advance?+
It is best to toss the salad with balsamic vinaigrette right before serving to ensure the greens stay crisp.
Balancing savory chicken, tender caramelized root vegetables, and bright berries, this chopped salad makes fresh produce feel hearty and satisfying.
Chicken, Strawberry & Sweet Potato Chopped Salad
A vibrant chopped salad combining roasted sweet potato, juicy strawberries, tender chicken breast, and crunchy pecans tossed in balsamic vinaigrette.
Ingredients
- 2 cups (300g) cooked chicken breast, cubed
- 2 cups (300g) strawberries, hulled and quartered
- 1 cup (200g) roasted sweet potato, diced
- 1/2 cup (120ml) balsamic vinaigrette
- 4 cups (120g) mixed salad greens
- 1/4 cup (30g) chopped pecans
- 1 tablespoon (15ml) olive oil
- 2 cups (300g) sweet potato, cubed
Instructions
- Preheat oven to 400F (200C). Toss diced sweet potatoes in olive oil and roast until tender and slightly caramelized.
- In a large bowl, combine the salad greens, cooked chicken, quartered strawberries, and roasted sweet potatoes.
- Drizzle with balsamic vinaigrette and toss gently to coat.
- Top with chopped pecans and serve immediately in a wide bowl.
Nutrition
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