This Chicken and Strawberry Salad comes together from a handful of ingredients that work better as a group than you might expect. The dressing is mayonnaise, white wine vinegar and mango chutney with a small measure of garam masala, giving it mild warmth without tasting heavily spiced. The chicken, onions and walnuts sit in this dressing overnight, so everything is well coated by the time you serve it. Strawberries go in at the very end to keep their texture. Served over torn lettuce, it makes a refreshing and filling plate.
About the Recipe
The dressing carries this salad. Mango chutney adds gentle sweetness and body to the mayonnaise, and white wine vinegar stops it tasting heavy. Garam masala is used in a small quantity, just enough to add a background warmth without taking over.
Resting the dressed chicken mixture in the fridge for at least 8 hours makes a real difference to how the flavours come together. Strawberries must be added only at the point of serving. Added earlier, they release juice and thin out the dressing.
Why You Will Love This Recipe
The overnight resting step does most of the work for you. Mix the dressing and combine it with the chicken the evening before, and the next day the salad is essentially ready.
There is very little active cooking involved since the recipe uses already cooked chicken. The combination of sweet strawberries, tangy vinegar, creamy mayo and mild garam masala makes the dressing taste more interesting than the ingredient list suggests. Walnuts add a crunch that holds up well even after chilling.
Cooking Tips
The most common mistake with this salad is adding the strawberries too early. They soften quickly and release liquid, which thins the dressing and makes the salad look untidy. Add them only just before plating.
Do not skip the overnight rest either. One hour in the fridge is not enough for the chicken to absorb the dressing properly.
If your mango chutney has large fruit pieces, chop them finely before mixing so the dressing stays smooth and coats evenly.
Top Tips
- Add strawberries only just before serving. Even 30 minutes early can make them soggy and watery.
- Chop any large fruit pieces in the mango chutney before adding it to the dressing so it blends in smoothly.
- Use leftover roasted or poached chicken breast for best texture. Avoid chicken that is too dry or overcooked.
- Chill the salad for a full 8 hours or overnight. A short rest does not give the dressing time to flavour the chicken properly.
- Tear the lettuce by hand rather than cutting it. Cut lettuce wilts faster once the salad is placed on top.
- Taste the dressing before adding the chicken and adjust salt and pepper at that stage, since chilling can mute seasoning slightly.
Serving and Storing Suggestions
Serve the salad immediately after adding the strawberries and arranging it over the lettuce. It works well as a light lunch or as a starter before a larger meal.
The dressed chicken mixture without the strawberries can be stored in an airtight container in the fridge for up to a day. Do not store the assembled salad with lettuce and strawberries, as both will go limp and watery. Add those fresh each time you serve.
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Nutrient Benefits
Chicken breast is a good source of protein and relatively low in fat when poached or roasted without skin. Strawberries provide vitamin C and some fibre. Walnuts contribute healthy fats and a small amount of protein. Spring onions add vitamins A and K. Together these ingredients make for a reasonably balanced light meal.
Chicken and Strawberry Salad
Ingredients
- 1 cup, cooked, chopped Chicken Breasts
- 1 to 1 1/2 cups, hulled, sliced + extra for garnish Strawberries
- 1/2 cup Mayonnaise
- 1/2 cup, chopped Onions
- 1 tblsp White Wine Vinegar
- 1 tblsp Mango Chutney
- 3 , sliced Spring Onions
- 1 to 2 tblsp Walnuts (or Almonds)
- Lettuce - torn
- Salt as per taste
- Black Pepper Powder as per taste
- 1/4 tsp Garam Masala Powder
Instructions
- Mix the mayonnaise, vinegar, mango chutney, garam masala powder, salt and pepper in a bowl.
- Whisk well.
- Add the chicken, onions, spring onions and walnuts.
- Mix well.
- Keep this in the fridge for 8 hours or over night.
- Add the strawberries just before serving.
- Spread the lettuce on a plate and place the salad on top.
- Garnish with strawberries.
- Serve at once.
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Frequently Asked Questions
Can I use store-bought rotisserie chicken for this salad?
Yes, rotisserie chicken works well here. Remove the skin, shred or chop the breast meat and use it as directed. Make sure the chicken is fully cooled before mixing it with the dressing, otherwise the mayonnaise can split slightly from the heat.
What can I use instead of mango chutney if I do not have it at home?
A small spoonful of apricot jam or a mild fruit preserve can stand in for mango chutney. The flavour will be slightly different but the dressing will still have the sweetness it needs to balance the vinegar. Avoid using a very tart or savoury chutney as a substitute.
Can I replace walnuts with something else?
The recipe already lists almonds as an alternative. Slivered or roughly chopped almonds work well. Cashews are another option that suits the mild sweetness of the dressing. If you prefer to leave out nuts entirely, the salad still holds together, though you will lose some of the textural contrast.
What if I do not have white wine vinegar?
Apple cider vinegar is the closest substitute and will not change the flavour noticeably. Regular white vinegar can also be used but it is sharper, so start with half a teaspoon less and taste before adding more. Avoid balsamic vinegar as the colour and strong flavour will not suit this salad.
Is it necessary to rest the salad overnight, or can I serve it the same day?
The overnight rest is genuinely important here. The chicken and onions need time to absorb the dressing, and the garam masala needs time to mellow into the mayonnaise base. If you are short on time, a minimum of 4 hours in the fridge will give a reasonable result, but the flavour will be noticeably better after a full 8 hours.
