Salads
This Applebee's strawberry balsamic chicken salad delivers the perfect balance of sweet, tangy, and savory flavors you crave. The secret lies in grilling the chicken just right—juicy inside, perfectly seared—and pairing it with a vibrant strawberry balsamic dressing that's brighter than any bottled version.
I've recreated this dish exactly as the restaurant serves it, so you can enjoy that signature restaurant-quality taste at home without the wait.
The salad itself is a harmonious mix of crisp romaine, tender grilled chicken, and fresh strawberries that add natural sweetness. What makes it special is the crunchy topping—a blend of almonds and croutons—that adds texture and keeps every bite interesting.
The strawberry balsamic dressing ties everything together, with its perfect sweet-tart balance that complements the savory chicken beautifully.
By following this recipe, you'll achieve restaurant-style plating with golden-brown chicken pieces arranged over a bed of greens, drizzled with that glossy strawberry balsamic dressing. The almond-crouton topping adds a satisfying crunch that contrasts perfectly with the tender chicken and creamy dressing.
It's the kind of salad that feels indulgent yet fresh, making it ideal for lunch dates or a light yet satisfying dinner.
This recipe serves 4 and comes together in about 30 minutes, perfect for a weeknight dinner that still feels special. The best part? You can adjust the sweetness of the dressing to your taste or even use store-bought balsamic glaze for convenience. Let's recreate that Applebee's magic in your kitchen!
Ingredients for applebee's strawberry balsamic chicken salad
Sweet, tangy, and perfectly balanced—these ingredients bring Applebee's signature salad to life at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Romaine Lettuce 🥬 | 1 whole | Heads cut into wedges |
| Fresh Strawberries 🍓 | 1 lb | Hull-free, quartered |
| Balsamic Vinegar 🍷 | ½ cup | High-quality aged |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For grilling chicken |
| Honey 🍯 | 2 tbsp | For dressing sweetness |
| Dijon Mustard 🧂 | 1 tbsp | For dressing depth |
| Sliced Almonds 🥜 | ¼ cup | Toasted for crunch |
| Croutons 🍞 | ½ cup | Store-bought or homemade |
| Garlic Cloves 🧄 | 2 cloves | Minced for marinade |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | For chicken seasoning |
The chicken is everything here. Look for boneless, skinless breasts with even thickness—they grill more consistently. Trader Joe's and Costco often have great deals on chicken, but check the sell-by date. Fresh strawberries are non-negotiable—they add that signature sweetness. Buy organic if possible, or at least ones that look plump and vibrant. The balsamic vinegar should be aged (that dark, syrupy kind), not the clear stuff. For the almonds, sliced over whole gives better texture, and toasting them in a dry pan for 2-3 minutes adds serious crunch. The croutons? Store-bought is fine, but if you're ambitious, cube up day-old bread and toast it with olive oil and a pinch of salt.
No fresh strawberries? Frozen works in a pinch—just thaw and drain them well. Out of balsamic vinegar? Substitute with 3 tbsp regular balsamic plus 1 tsp maple syrup. The Dijon mustard can be swapped for whole-grain mustard, but it'll be slightly less smooth. For the almonds, pecans or walnuts work too—they just have a different flavor profile. The croutons can be omitted if you're watching carbs, but trust me, they're worth it for that restaurant-style crunch. The chicken marinade is flexible—if you're short on time, just use olive oil, lemon juice, salt, and pepper. The thyme can be swapped for rosemary or oregano, but thyme is what gives it that classic Applebee's vibe.
Grill the chicken immediately after marinating—it's best served fresh. The strawberries and dressing can be prepped ahead and stored separately in the fridge for up to 2 days. The almonds and croutons stay crisp for 3 days in an airtight container. For plating, keep the chicken warm in a 200°F oven while you assemble the salad. The dressing is best made fresh, but you can prep it 1 day ahead—just stir before serving. This salad tastes even better the next day as the flavors meld, so make extra if you can. Store leftovers in individual containers for easy grab-and-go lunches.
Why You'll Love This Recipe
- No-Cook After Chicken: The grilled chicken stays juicy, but the real magic’s in that strawberry-balsamic dressing—just toss halved strawberries with olive oil and vinegar, let them sit 10 minutes. No chopping, no fuss, and suddenly your salad tastes like it came from a restaurant patio.
- Sweet-Savory Balance: That balsamic glaze on the chicken? It’s dangerously good—tangy, rich, with strawberries cutting through like a bright summer breeze. I’ll be real: I’ve eaten this for lunch three days in a row, and I still crave it.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Pack the chicken and dressing separately, then assemble when you’re ready—no soggy lettuce, no excuses. Honestly, it’s the only salad my kids won’t trade for chips.
- Budget Win: Fresh strawberries and chicken breast might sound fancy, but they stretch further than you’d think. A single batch feeds four for lunch, and leftovers? Toss them in a wrap the next day—still tastes like a splurge.
Step-by-step instructions for Applebee's strawberry balsamic chicken salad
Here's how to recreate that perfect balance of sweet, tangy, and crunchy in your own kitchen.
Marinate and Grill the Chicken
Begin by pounding the 1.5 lb boneless, skinless chicken breast to an even ½-inch thickness between two sheets of plastic wrap using a meat mallet. This ensures even cooking and juicy results. In a small bowl, whisk together 2 cloves minced garlic, 1 tbsp lemon juice, 1 tsp salt, ½ tsp black pepper, and ½ tsp dried thyme. Rub this marinade all over the chicken and let it sit for at least 30 minutes (or up to 2 hours) in the refrigerator.
Heat a grill or grill pan over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the surface is golden brown. The chicken should release easily from the grill—if it sticks, let it cook a bit longer. Transfer to a cutting board and let it rest for 10 minutes before slicing. This resting time keeps the chicken juicy and prevents it from drying out when sliced.
Prepare the Strawberry Balsamic Dressing
In a small saucepan, combine ½ cup balsamic vinegar, 2 tbsp honey, and 1 tbsp Dijon mustard. Bring to a gentle simmer over medium heat and let it reduce for 5-7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. The mixture should smell rich and aromatic—like a perfect balance of sweet and tangy.
Remove from heat and stir in ¼ cup extra-virgin olive oil and 1 tbsp lemon juice. Let the dressing cool to room temperature before using. This step is crucial—if you add the oil too early, it won't emulsify properly, and the dressing will separate. Taste and adjust the balance of sweetness and tanginess by adding a touch more honey or balsamic vinegar if needed.
Assemble the Salad with Crunchy Toppings
Cut the 1 whole Romaine lettuce into 4 wedges, discarding the core. Arrange the lettuce on a large platter or individual plates. Slice the 1.5 lb grilled chicken into ¼-inch thick strips and arrange it over the lettuce. Quarter the 1 lb fresh strawberries, removing any hulls, and scatter them evenly over the chicken.
Toast the ¼ cup sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until they turn a light golden brown and smell nutty. Sprinkle the toasted almonds and ½ cup croutons over the salad for added texture. The contrast of the crunchy toppings against the tender chicken and juicy strawberries is what makes this salad so irresistible.
Dress and Serve Immediately
Drizzle the strawberry balsamic dressing generously over the salad, coating every component evenly. The dressing should glisten slightly, indicating it's been applied just right. Serve immediately while the chicken is still warm and the lettuce is crisp. The flavors meld beautifully when everything is at its peak—juicy strawberries, tender chicken, and the perfect balance of sweet and tangy dressing.
Garnish with a few extra strawberry slices and a sprinkle of black pepper for a final touch. This salad is best enjoyed fresh, so don't let it sit too long before serving. The combination of textures and flavors—crisp lettuce, tender chicken, juicy strawberries, and crunchy toppings—makes every bite unforgettable.
Pro Tips For Making Applebee'S Strawberry Balsamic Chicken Salad
- Sear Chicken High: Start with a screaming-hot pan—no half-measures—and cook those chicken breasts for 3-4 minutes per side until golden. I used to rush this, and the chicken ended up dry as a bone. A quick sear locks in flavor and moisture before you finish cooking it low and slow.
- Toss Strawberries Early: Slice strawberries and toss them in the dressing before assembling the salad. They’ll soften slightly and soak up the balsamic, making every bite sweeter. (Yes, even if you’re impatient like me—just don’t let them sit too long or they’ll turn mushy.)
- Skip the Overcrowded Pan: Cook the chicken in batches if needed—no matter how tempting it is to pile everything in at once. Crowding steams the chicken instead of searing it, and you’ll end up with sad, gray meat instead of crisp edges.
- Use Cold Chicken: Let the cooked chicken rest for 5-10 minutes before slicing—this keeps it juicy. I learned this the hard way when I cut into it too soon and watched the juices pool on my plate. (Your future self will thank you.)
Essential equipment for perfect results
Grill Master Tools
For perfect grilled chicken, you'll need a grill pan or outdoor grill—I prefer a charcoal grill for that smoky depth, but a stainless steel grill pan works perfectly indoors. A meat thermometer is non-negotiable; I use the ThermoWorks Smoke to monitor internal temps accurately. 🔥
If you don't have a grill, a cast iron skillet (like Lodge) over high heat will give you those beautiful grill marks. Just
Dressing Prep Essentials
The strawberry balsamic dressing requires a small saucepan with medium heat control—I use my All-Clad Stainless Steel saucepan for even heating. A wooden spoon or silicon spatula helps prevent scorching while reducing the sauce. For emulsifying the oil, a hand mixer or immersion blender works wonders if you prefer a smoother texture. 💫
Don't forget a fine-mesh strainer to remove any strawberry seeds if you prefer a seedless dressing. A small mixing bowl and whisk are essential for combining the dressing ingredients before heating. I also keep a tasting spoon handy to check the sweet-tart balance as it reduces.
Salad Assembly Tools
A sharp chef's knife and cutting board are must-haves for slicing the chicken and prepping the romaine. I recommend a Wüsthof knife for clean cuts. For the strawberries, a small paring knife works best to remove hulls efficiently.
A large serving platter or individual plates helps showcase the salad beautifully—Corelle Stoneware is my favorite for its durability and presentation. ✨
For the crunchy toppings, a small skillet is perfect for toasting the almonds. A measuring cup and spoon ensure you get the right proportions of almonds and croutons. I also keep a small bowl nearby to mix any extra dressing before drizzling.
A tweezers or small tongs helps arrange the almonds neatly on top for that restaurant-style finish.
Nutrition facts
Frequently asked questions
Can I use store-bought strawberry balsamic dressing instead of making it from scratch?
For convenience, use about ½ cup of high-quality store-bought strawberry balsamic dressing. Look for brands with minimal additives and a good sweet-tart balance. If it's too sweet, add 1 tsp lemon juice to brighten it up. The homemade version tastes fresher, but store-bought saves time while still delivering that signature flavor.
How do I keep the chicken from drying out when grilling?
Pounding the chicken to ½-inch thickness ensures even cooking. Marinate for at least 30 minutes and grill over medium-high heat for 5-6 minutes per side. Most importantly, let it rest for 10 minutes before slicing—this redistributes juices. Avoid overcooking by checking with a meat thermometer (165°F internal temp).
What can I substitute if I don't have fresh strawberries?
Use ½ cup frozen strawberries (thawed and drained) or ¼ cup strawberry jam mixed with 1 tbsp water to mimic the sweetness. For a tangier option, try ½ cup raspberries or ¼ cup diced peaches. The dressing can handle these swaps, though fresh strawberries give the best texture and flavor.
Can I make this salad ahead of time?
Yes! Prep the dressing and toppings 1 day ahead and store separately. Assemble the salad just before serving to keep the lettuce crisp. Grill the chicken fresh or reheat pre-cooked chicken in a 200°F oven for 5-10 minutes. The flavors meld beautifully overnight, making it perfect for meal prep.
Why does my dressing separate when I add the oil?
This happens if the dressing isn't thickened enough before adding oil. Simmer the vinegar, honey, and mustard until it coats the back of a spoon, then cool completely before whisking in the oil. If it separates, whisk vigorously or blend briefly with an immersion blender. For extra stability, add 1 tsp cornstarch to the warm mixture before reducing.