This strawberry pistachio chicken salad is a spring staple. Peppery arugula greens are tossed with juicy strawberries and creamy goat cheese. Thin strips of crispy chicken blanket the top and the whole thing is tossed in a pistachio vinaigrette. Delish!
Say hello to your new favorite salad.
This strawberry pistachio salad is one that I make and eat frequently, the whole family enjoys it and it’s packed with fresh spring flavor. The chicken is so crunchy, the arugula is peppery, the strawberries sweet and the dressing brings it together like no other.
The goat cheese also gets mixed in with the greens and brings a creamy pop to each bite.
I freaking love it.
Strawberries are my favorite fruit (by far!) so there is no shortage of ways I will use them. Savory, sweet and everywhere in between. I love adding them to salads though, if only because of the nostalgic flavor. Like, a classic spinach salad with strawberry and red onion. Or a berry summer salad with candied almonds.
Those are potluck-y and party salads that my family has always shared at our large gatherings and they are always a hit. Probably because the kids will never pass up a strawberry.
If I could own stock in strawberries, I would. We go through POUNDS per week.
I can’t even tell you how many times I have made this salad over the years. It incorporates so many of my favorite things and the flavor is fabulous. Crunchy, crisp, refreshing, sweet, nutty, creamy – it has a little bit of everything.
In this bowl we have:
A base of arugula, because it’s the best for salads. My favorite!
Strawberries, goat cheese and a few chopped pistachios sprinkled into the arugula mixture. I love to toss it all up because salad toppings get nicely distributed when you’re using arugula. The skinny arugula leaves allow for full incorporation, making sure you get a bite of everything on your fork.
Next, my chicken cutlets. These are a must-have in our house. My kids request them weekly, if not multiple times per week. Paper-thin chicken with the crispiest, crunchiest coating. And then I make it even better by slicing them into narrow pieces. Delish!
And herby pistachio vinaigrette. Think cilantro, fresh mint, parsley – all the good spring herbs. Chopped pistachios, good olive oil, a touch of red wine vinegar. It’s tangy but fresh and delicious!
We all know I could drink most vinaigrettes and this is no different. It’s dreamy.
This whole thing mixed together is so fresh and satisfying. It tastes a bit like summer which I’m sure is on all of our minds right now. It’s so close we can taste it! Almost literally.
Of course, the best part is that you can add WHATEVER else you want and love. If you want to throw in some thinly sliced red onion, go for it. A different green, use another protein, add some beans – you can change it up and the dressing still makes it taste fabulous.
Plus, it’s so fun to eat something PRETTY!
Strawberry Pistachio Salad with Crispy Chicken
Strawberry Pistachio Salad with Crispy Chicken
This strawberry pistachio chicken salad is a spring staple. Peppery arugula greens are tossed with juicy strawberries and creamy goat cheese. Thin strips of crispy chicken blanket the top and the whole thing is tossed in a pistachio vinaigrette. Delish!
salad
- 6 to 8 cups arugula greens
- 1 ½ cups slices strawberries
- 2 to 3 ounces goat cheese, crumbled
- 2 tablespoons pistachios
crispy chicken
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Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices – ones you can almost see through! I get 3 to 5 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
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Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
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Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time – if it seems to be too hot, make sure to lower it!
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Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
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Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
salad
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In a large bowl, toss the arugula greens with a pinch of salt and pepper. Add in the strawberries, crumbled goat cheese and pistachios. Drizzle with a few spoonfuls of dressing and toss well.
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Add the chicken on top. Drizzle on more dressing if desired. Toss and serve!
Major fave.
