Salads
This Applebee's-inspired strawberry balsamic chicken salad delivers restaurant-quality flavor at home with a perfect balance of sweet, tangy, and savory notes. The secret lies in a homemade strawberry balsamic glaze that transforms grilled chicken into tender, flavorful bites, while fresh greens and crisp strawberries create a vibrant, refreshing base.
I’ve perfected this recipe over countless weeknight dinners—it’s become a go-to for lunches that feel like a special occasion.
The sweet-tart dressing is where the magic happens, combining ripe strawberries, balsamic vinegar, and a touch of honey to create a glaze that caramelizes beautifully when brushed onto the chicken.
This isn’t just a salad; it’s a harmonious blend of textures—crisp, creamy, and juicy—with every component working together to deliver that signature Applebee’s taste. The best part? It comes together in under 30 minutes, making it ideal for busy days when you still want something impressive.
What sets this recipe apart is the plating technique—juicy chicken pieces arranged over a bed of mixed greens, topped with fresh strawberries and a drizzle of that irresistible balsamic glaze. The result is visually stunning and packed with layers of flavor that keep you reaching for another bite.
Whether you’re serving it for a lunch date or meal prepping for the week, this salad is designed to impress without the fuss.
Pair it with warm croutons or a sprinkle of feta cheese for extra depth, and you’ve got a dish that’s as satisfying as it is elegant. Let’s get started—your taste buds will thank you.
Ingredients for applebee's strawberry balsamic chicken salad
Sweet, tangy, and savory—this salad brings Applebee's magic home with just 14 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Fresh Strawberries 🍓 | 1 lb | Hulled and sliced |
| Balsamic Vinegar 🍷 | ¼ cup | High-quality aged variety |
| Honey 🍯 | 2 tbsp | Wildflower preferred |
| Mixed Greens 🌿 | 6 cups | Baby spinach or spring mix |
| Red Onion 🧅 | ¼ whole | Thinly sliced |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For cooking chicken |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Dijon Mustard 🍯 | 1 tsp | For glaze depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Feta Cheese 🧀 | ¼ cup | Crumbled, optional |
| Toasted Walnuts 🥜 | ¼ cup | Chopped, optional |
The strawberries make or break this dish. Look for deep red, firm berries—the kind that smell sweet at the store. Trader Joe's and Whole Foods usually have the best selection, but any grocery store's pre-washed berries work in a pinch. The balsamic vinegar? Aged balsamic (not the cheap stuff) gives that rich, caramelized flavor. If you can't find it, reduce regular balsamic vinegar by half and add a splash of red wine. The chicken should be boneless, skinless breasts—they cook evenly and stay juicy. Pound them to even thickness so they cook perfectly.
No fresh strawberries? Frozen works too—just thaw and drain them first. Swap the feta for vegan cheese if needed, or skip it entirely. The walnuts can be any nut you have—pecans or almonds are great substitutes. For the glaze, if you don't have Dijon mustard, yellow mustard at half the amount works. The honey is key—avoid imitation honey; real honey makes the glaze sing. If you're short on time, use pre-cut mixed greens from the store, but fresh baby spinach or spring mix gives the best texture.
The glaze keeps for 5 days in the fridge—store it in a jar with a tight lid. Chicken cooks best fresh but reheats beautifully for 3 days. Assemble the salad right before serving so the greens stay crisp. Portion into containers for meal prep—just add the chicken and glaze when you're ready to eat. The strawberries can be prepped ahead and stored in a sealed container for 2 days. Walnuts keep for months in the pantry, so toast a big batch to use in salads all week.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this one—just grill the chicken, slice the strawberries, and toss everything together. No fancy techniques, no measuring cups for the dressing (just eyeball the balsamic and honey until it looks right). My lazy Sundays thank me every time.
- Sweet-Savory Magic: That balsamic glaze on the chicken? It’s where the whole dish shines. The honey softens the edges of the chicken while the balsamic caramelizes just enough to make every bite taste like a restaurant-worthy bite. Add the strawberries, and suddenly it’s summer in a bowl.
- Lunchbox Hero: Between us, this is my go-to for work lunches or kids’ school meals. The greens stay crisp, the chicken holds up, and the strawberries add a pop of color that makes even the simplest lunch feel special. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Fresh strawberries might seem pricey, but a few dollars’ worth stretches across multiple servings. Chicken breast is lean and affordable, and the dressing costs pennies. Honestly, it’s the kind of meal that makes grocery budgets breathe easier—without sacrificing flavor.
Step-by-step instructions for sweet-tart strawberry balsamic chicken salad
Here's how to recreate that signature Applebee's flavor—crisp chicken, juicy strawberries, and a dressing so good you'll want to drizzle it everywhere.
Marinate and Cook the Chicken
Cut the 1.5 lb boneless, skinless chicken breast into bite-sized pieces and place them in a bowl. Whisk together 0.25 cup extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp salt, and 0.5 tsp black pepper. Pour this marinade over the chicken and toss gently to coat evenly. Let it marinate for at least 15 minutes—this ensures tender, flavorful chicken that won't dry out.
Heat a skillet over medium-high heat and add the marinated chicken in a single layer. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly golden and reaches an internal temperature of 165°F. The pieces should be fully cooked through but still juicy. Remove the chicken from the skillet and set it aside to cool slightly before assembling the salad.
Prepare the Strawberry Balsamic Dressing
In a small saucepan, combine 1 lb hulled and sliced fresh strawberries, 0.25 cup balsamic vinegar, and 2 tbsp honey. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook for 8-10 minutes until the strawberries soften and the liquid reduces slightly. You'll see the strawberries break down into a thick, jammy consistency—this is what gives the dressing its signature sweet-tart flavor.
Use a fork or potato masher to mash the strawberries slightly, creating a chunky texture. Let the mixture cool for 10 minutes before using it as a dressing. The reduced balsamic and honey will create a glossy, clinging sauce that ties everything together. If the dressing thickens too much as it cools, you can thin it with a splash of water or lemon juice later.
Assemble the Salad
In a large bowl, combine 6 cups mixed greens, 0.25 whole thinly sliced red onion, 0.25 cup crumbled feta cheese, and 0.25 cup chopped toasted walnuts. Toss gently to distribute the toppings evenly. The greens should be bright and crisp, while the walnuts add a satisfying crunch that contrasts with the soft chicken and strawberries.
Add the cooled chicken pieces to the bowl and toss everything together lightly. The goal is to coat the chicken and greens with the dressing without mashing the salad. If you're serving immediately, drizzle the strawberry balsamic mixture over the top and toss again. For a restaurant-style presentation, keep the dressing on the side so each person can customize their salad to taste.
Serve with Flavor Balance in Mind
Divide the salad among 4 plates, ensuring each serving has a good mix of greens, chicken, strawberries, and toppings. Drizzle with the remaining strawberry balsamic dressing just before serving—this keeps the greens crisp and the flavors vibrant. The dressing should glisten slightly on the salad, indicating it's been applied generously but not drowned.
For the perfect bite, balance the sweetness of the strawberries and honey with the tang of the balsamic and the saltiness of the feta. The chicken should be warm and juicy, while the walnuts add a nutty depth that rounds out the dish. Serve with a side of crusty bread to soak up any extra dressing—you won't want to waste a drop of this delicious combination.
Pro Tips For Making Applebee'S Strawberry Balsamic Chicken Salad
- BRINE THE CHICKEN: Toss those chicken breasts in a shallow bowl with ½ cup warm water, ½ teaspoon salt, and ½ teaspoon sugar for 15 minutes before cooking. I learned this the hard way—dry, rubbery chicken ruins even the best balsamic dressing, and this keeps it juicy without overpowering the strawberry flavor.
- HALVE THE STRAWBERRIES: Cut the strawberries into quarters and remove the stems before tossing them into the dressing. Whole berries look pretty but turn to mush in the balsamic-honey mix, while halved ones hold their shape and release juices evenly—no soggy salad here.
- SIMMER THE DRESSING: Heat the balsamic and honey together in a small saucepan over low heat until it thickens slightly—about 3-4 minutes. Skipping this step leaves the dressing cloyingly sweet and thin; simmering balances the flavors and makes it cling better to the greens.
- TOSS GREENS LAST: Whisk the dressing with the strawberries first, then add the greens right before serving. Mixed greens wilt fast in acidic dressings, and waiting until the last minute keeps them crisp—your salad will look and taste fresher, even if you’re serving it 10 minutes later.
Troubleshooting perfect results
Dressing Too Thin
If your strawberry balsamic glaze turns out too watery, don’t panic—simply simmer it uncovered for an extra 2-3 minutes to reduce the liquid. The key is patience; let it thicken naturally rather than rushing it.
I’ve found that using aged balsamic vinegar (like Balsamic Vinegar of Modena) gives better thickness than regular balsamic. For a quick fix, stir in ½ tsp cornstarch mixed with 1 tsp water and simmer for another 1 minute. 🍯
Chicken Too Dry
Overcooked chicken ruins the whole salad, so keep a close eye on the internal temperature—it should reach 165°F but not spend extra time in the pan.
If your pieces are drying out, try cooking them at medium heat instead of high and cover the skillet with a lid for the last 2 minutes to trap steam. For extra juiciness, brush the cooked chicken with a little of the strawberry balsamic glaze before serving. 🍗
Greens Turning Slimy
Wet greens are a salad killer, so avoid washing them until right before assembling. If your mixed greens look limp, drain them in a salad spinner for 10-15 seconds or pat them dry with a clean kitchen towel.
Store-bought greens often have excess moisture—skip the rinse if they’re pre-washed. For extra crunch, add 1 tbsp lemon juice to the dressing to brighten the greens. 🌿
Strawberries Too Tart
If your strawberries taste overly sour, balance the flavor by adding 1 extra tablespoon of honey to the glaze. Ripe strawberries should be sweet enough, but if yours are tart, a pinch of salt (just ¼ tsp) can enhance their natural sweetness.
For a smoother texture, blend half the strawberries before adding them to the pan—this prevents large chunks that might overpower the dish. 🍓
Dressing Too Thick
Thick glaze is easy to fix—just stir in 1 teaspoon of warm water or a splash of lemon juice to loosen it up. If it’s still too stiff, let it sit at room temperature for 5 minutes to soften naturally.
Avoid thinning with cold water, as it can cause the glaze to separate. For a restaurant-style drizzle, thin it just enough to coat the back of a spoon smoothly. 🍷
Onion Too Strong
Red onions can be overpowering if not balanced properly. Soak the sliced onion in ice water for 10 minutes before adding it to the salad to mellow its sharpness. Alternatively, swap it for shallots (use 2 tbsp minced) or skip it entirely if you prefer milder flavors.
A pinch of sugar (just ¼ tsp) tossed with the onions can also soften their bite. 🧅
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Prep the chicken and strawberry balsamic glaze 1 day ahead—they keep beautifully in the fridge. Store the chicken separately in an airtight container and refrigerate the glaze in a jar. Assemble the salad just before serving to keep the greens crisp. The strawberries can be prepped 2 days ahead if stored properly in a sealed container with a paper towel to absorb moisture.
What if I don't have fresh strawberries?
No problem! Use 1 cup frozen strawberries (thawed and drained) for the glaze—they work just as well. For extra richness, add 1 tsp vanilla extract to the glaze. If you're short on time, swap the strawberries for ½ cup strawberry jam (reduce the honey to 1 tbsp) and thin with a splash of water.
How do I make this salad vegetarian?
Replace the chicken with grilled halloumi cheese (cut into cubes) or marinated tofu (press and slice into strips). For a heartier option, add ½ cup chickpeas (roasted with olive oil and salt). Keep the strawberry balsamic dressing the same—it pairs perfectly with these alternatives. The salad will still be packed with flavor and texture!
Can I use this dressing on other dishes?
This strawberry balsamic glaze is incredibly versatile! Drizzle it over grilled pork chops, pan-seared salmon, or even roasted Brussels sprouts for a sweet-tart twist. It also makes an amazing marinade for shrimp skewers—just reduce the honey to 1 tbsp and add 1 tbsp soy sauce. The possibilities are endless!
Why does the original Applebee's version taste different?
Restaurant versions often use proprietary techniques—like reducing the balsamic glaze longer or adding hidden ingredients (like a pinch of cinnamon or smoked paprika). For the closest match at home, simmer the glaze for 12-15 minutes until deeply caramelized. Some locations also use pre-cooked chicken with added seasonings, which can alter the texture. This homemade version captures the essence with fresh, vibrant flavors!