Salads
This Applebee's-inspired strawberry balsamic chicken salad delivers the restaurant's signature sweet-tart balance right to your kitchen table. The secret lies in a vibrant strawberry-balsamic vinaigrette that tenderizes the chicken while adding a bright, tangy flavor profile.
I've replicated their signature technique of poaching chicken in the dressing, which infuses every bite with that signature restaurant taste.
The recipe builds on simple ingredients—juicy strawberries, rich balsamic vinegar, and fresh herbs—to create a dressing that's both elegant and approachable. You'll start with grilled or poached chicken, then toss it with crisp greens, candied pecans, and crumbled feta for that perfect mix of textures.
The key is balancing the sweetness of the strawberries with the acidity of the balsamic, creating a dressing that's complex yet easy to make at home.
What you'll end up with is a salad that's restaurant-quality yet simple enough for weeknight dinners. The chicken stays tender and flavorful, the dressing clings beautifully to the greens, and the toppings add just the right amount of crunch and richness.
This is the kind of salad that transforms a simple lunch into something special—perfect for meal prep or impressing guests.
The best part? You can customize it with your favorite greens or add-ins without sacrificing that signature Applebee's flavor. Let's get started on making this salad that tastes like it came straight from the restaurant.
Ingredients for applebee's strawberry balsamic chicken salad
Sweet-tart dressing, juicy chicken, and crunchy toppings—this salad delivers restaurant magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Fresh Strawberries 🍓 | 1 ½ cups | Hulled and sliced |
| Balsamic Vinegar 🍷 | ½ cup | Aged variety preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light, fruity flavor |
| Fresh Basil Leaves 🌿 | ½ cup | Packed, stems removed |
| Fresh Mint Leaves 🌿 | ¼ cup | Chopped, for brightness |
| Granulated Honey 🍯 | 2 tbsp | For sweetness balance |
| Dijon Mustard 🍯 | 1 tbsp | Adds tangy depth |
| Crumbled Feta Cheese 🧀 | 1 cup | High-quality, crumbled |
| Candied Pecans 🥜 | ½ cup | Store-bought or homemade |
| Baby Spinach 🥬 | 6 cups | Fresh, crisp leaves |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The strawberries are non-negotiable here—they're the heart of that signature sweet-tart balance. Trader Joe's or local farmers markets have the juiciest, most flavorful ones. If you can't find fresh, frozen strawberries work in a pinch (thaw and drain well). The balsamic vinegar should be aged—Bartles & Jaymes or Cupcake brands have that perfect depth. For the chicken, boneless skinless breasts are easiest, but thighs stay juicier if you're feeling adventurous. Pound them to even thickness so they cook uniformly in the dressing.
No fresh basil? Dried basil at one-third the amount gets you close, though fresh is ideal. Swapping mint for parsley won't ruin it—just expect a slightly different vibe. Running low on feta? Goat cheese crumbles work beautifully. The candied pecans can be store-bought (check the Trader Joe's or Costco sections) or homemade with 1 cup pecans, 1 tbsp brown sugar, and 1 tsp butter. The spinach? Baby spinach is perfect, but any leafy green will work—just adjust the amount based on size. The dressing keeps well for 5 days in the fridge, so make extra for sandwiches or wraps.
This salad tastes even better the next day as flavors meld. Store the dressing separately in an airtight container for up to 5 days, and keep the chicken and toppings in separate containers. Reheat chicken gently in a skillet or microwave to maintain tenderness. The dressing can be made 2 days ahead—it actually improves overnight. For meal prep, assemble everything the morning of serving to keep the greens crisp. The candied pecans? Store them in an airtight container for 2 weeks—they'll stay crunchy and add that perfect crunch to every bite.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash a million dishes—just sear the chicken, toss in the strawberries and basil, then drizzle the balsamic glaze. The pan does all the work while I sip my coffee.
- Sweet-Tart Balance: That first bite? Juicy chicken with strawberries so ripe they practically melt, all wrapped in a glossy balsamic reduction. It’s like summer in a bowl—no sugar crash, just pure satisfaction.
- Lunchbox Hero: Between us, this is my go-to for work lunches or kids’ school meals. The chicken stays tender, the strawberries add color, and the basil keeps it fresh—no sad, soggy salads here.
- Budget Brightener: Fresh strawberries and basil feel fancy, but they stretch this recipe far. I make double batches, pack half for later, and still have leftovers that taste just as good cold. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's-inspired strawberry balsamic chicken salad
This dish brings restaurant-quality balance to your kitchen—juicy chicken, vibrant dressing, and crisp textures that shine together.
Prepare the Chicken for Perfect Texture
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it evenly to about ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness. Season both sides generously with 1 tsp Diamond Crystal kosher salt and ½ tsp freshly ground black pepper, pressing the seasoning into the meat so it adheres well.
Heat 2 tablespoons of the extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side, until the internal temperature reaches 165°F and the edges are golden brown. The chicken should release easily from the pan—if it sticks, let it cook a bit longer. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips. This resting time keeps the chicken juicy as it cools.
Create the Signature Strawberry Balsamic Dressing
In a small saucepan, combine 1.5 cups hulled and sliced fresh strawberries, 2 tbsp granulated honey, 1 tbsp Dijon mustard, and 1 tbsp freshly squeezed lemon juice. Cook over medium-low heat for 3-4 minutes, stirring occasionally, until the strawberries soften slightly and release their juices. Remove from heat and let cool for 5 minutes—this prevents the dressing from curdling when mixed with the oil.
In a separate bowl, whisk together ½ cup aged balsamic vinegar and ½ cup extra-virgin olive oil. Slowly drizzle the warm strawberry mixture into the vinegar-oil emulsion while whisking constantly. The acidity of the vinegar will help emulsify the dressing, creating a silky, balanced sauce. Taste and adjust sweetness with an additional ½ tbsp honey if needed, or acidity with ½ tsp more lemon juice. Set aside.
Assemble the Salad with Crisp, Bright Layers
In a large bowl, combine 6 cups baby spinach with 1 cup crumbled feta cheese and ½ cup candied pecans. Gently toss to distribute the feta and pecans evenly—this creates pockets of texture and flavor in every bite. The spinach should look vibrant and slightly wilted from the feta's moisture, but still retain its crispness.
Add the sliced chicken strips to the bowl and drizzle ⅓ of the strawberry balsamic dressing over the top. Toss gently to coat everything evenly, reserving the remaining dressing for serving. Here's the thing—this salad tastes best when the dressing is added just before eating. The acidity and sweetness mellow slightly over time, but the flavors remain bright and cohesive.
Garnish and Serve with Fresh Herbs
Just before serving, add ½ cup packed fresh basil leaves and ¼ cup chopped fresh mint leaves to the salad. Toss lightly to distribute the herbs—this adds a fragrant, herbal brightness that cuts through the richness of the chicken and feta. The basil and mint should be visible in every bite, offering a refreshing contrast to the sweet-tart dressing.
Divide the salad among 4 plates, drizzling the remaining strawberry balsamic dressing generously over each serving. The dressing should glisten slightly, indicating it's properly emulsified. Serve immediately while the chicken is still warm and the spinach retains its crisp texture. Each bite delivers a perfect harmony of juicy chicken, creamy feta, crunchy pecans, and the bright, tangy dressing that makes this salad unforgettable.
Pro Tips For Making Applebee'S Strawberry Balsamic Chicken Salad
- BRINE THE CHICKEN: Toss your chicken breasts in 1 cup cold water, 1 tablespoon salt, and 1 tablespoon sugar for 20 minutes before cooking—this keeps them juicy and tender. I learned this the hard way after serving dry chicken that tasted like cardboard, and it’s now non-negotiable for this salad.
- CUT STRAWBERRIES SMALL: Dice those strawberries into ¼-inch pieces instead of slicing them—this prevents them from turning mushy in the dressing. My first attempt used thick slices, and by the time I served it, they’d dissolved into a strawberry slurry.
- SIMMER THE BALSAMIC: Reduce ¼ cup balsamic vinegar in a small saucepan over medium heat until it thickens slightly (about 3-4 minutes)—this adds depth without making the salad soggy. I used to just pour it straight from the bottle, and the flavor was flat.
- ADD BASIL LAST: Toss in the fresh basil leaves right before serving so they stay vibrant and crisp, not wilted. I used to mix them in earlier, and they’d turn into sad, limp leaves by the time I ate it.
Best sauces and condiments for this applebee's strawberry balsamic chicken salad
Strawberry-Balsamic Dressing
The star of this salad is the strawberry-balsamic dressing—it's what makes it taste like Applebee's. The key is balancing the sweet strawberries with the tangy balsamic vinegar and bright lemon juice. For extra depth, I add Dijon mustard and a touch of honey to round out the flavors.
The dressing should coat the back of your spoon with a silky, slightly thick texture—this happens when you whisk the warm strawberry mixture into the vinegar and oil slowly. 🍓
Creamy Feta Twist
While traditional chicken salads often use ranch or Caesar dressing, this version swaps in crumbled feta cheese for a Mediterranean-inspired richness. Use high-quality feta—the saltier, the better. If you can't find it, goat cheese crumbles work beautifully too.
The feta adds a salty contrast that cuts through the sweetness of the strawberries and balances the tangy dressing. I like to crumble it myself for extra texture, but pre-crumbled works in a pinch. 🧀
Candied Pecans
These candied pecans are what give the salad that signature Applebee's crunch. Store-bought versions from Trader Joe's or Costco are convenient, but homemade is easy—just toss 1 cup pecans with 1 tbsp brown sugar and 1 tsp butter, then bake at 325°F for 10-12 minutes.
The warm spices in the pecans complement the strawberry's natural sweetness perfectly. Sprinkle them over the salad just before serving to keep them crisp. 🥜
Fresh Herb Garnish
The final touch is a handful of fresh basil and mint. These herbs add a fragrant, herbal brightness that lifts the entire dish. I like to tear the basil leaves by hand and roughly chop the mint for a more rustic look.
Toss them in just before serving so they stay vibrant. If you're short on time, dried herbs (like basil) work, but fresh is always better. The mint's coolness balances the warmth of the chicken and feta beautifully. 🌿
Extra Dressing Uses
Don't let any leftover dressing go to waste! Use it as a marinade for grilled shrimp or chicken thighs, or drizzle it over seared scallops for a sweet-tart finish. It also makes an amazing sandwich spread—just thin it with a splash of water if needed.
The dressing keeps well in an airtight container for up to 5 days, so make extra for meal prep. It's versatile enough to elevate simple dishes into something special. ✨
Nutrition facts
Frequently asked questions
Can I make this salad without fresh strawberries?
Yes, but the flavor will be different. Use 1 cup frozen strawberries (thawed and drained) or ½ cup strawberry jam mixed with 2 tbsp water to replicate the sweetness. For tanginess, add 1 extra tbsp lemon juice. The texture will be smoother, but the sweet-tart balance remains.
How do I keep the chicken moist when making this at home?
Pounding the chicken to ½-inch thickness ensures even cooking. Don't overcook—remove it when the internal temp hits 165°F and let it rest for 5 minutes before slicing. For extra moisture, brush the chicken with 1 tbsp olive oil before cooking and avoid cutting into it until fully rested.
Can I prepare this salad ahead of time?
Store the dressing separately in an airtight container for up to 5 days. Keep the chicken and toppings in separate containers. Assemble the salad just before serving to maintain crispness. The dressing actually improves overnight—its flavors meld beautifully.
What greens work best for this recipe?
Baby spinach is ideal, but you can use mixed greens, arugula, or romaine. For heartier salads, add chopped romaine or kale (massage with 1 tsp lemon juice first). Avoid iceberg—it lacks the texture and flavor needed to complement the dressing.
Why is my dressing separating?
This happens when oil and vinegar aren't properly emulsified. Cool the strawberry mixture completely before whisking it into the oil-vinegar base. If it separates later, whisk vigorously or add 1 tsp Dijon mustard to stabilize it. For a quick fix, blend briefly with an immersion blender.