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Applebee's Strawberry Balsamic Chicken Salad Recipe
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Applebee’s Strawberry Balsamic Chicken Salad Recipe

Applebee’s Strawberry Balsamic Chicken Salad combines crisp romaine, juicy grilled chicken, fresh strawberries, red onion and sliced almonds with tangy balsamic dressing and drizzle.
Prep Time20 minutes
Active Time12 minutes
Course: Dinner, Lunch, Main Course, Salad, Salad Dressing
Cuisine: American
Keyword: Applebee's, Chicken Recipe, Salad, Salad Dressing, Strawberries
Yield: 4 Main-Dish Salads

Ingredients

Chicken

  • 1 1/4 pounds boneless skinless Chicken Breasts
  • 1 tablespoon Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 1/2 teaspoon Garlic Powder

Salad

  • 2 large heads Romaine Lettuce chopped
  • 1 pound Fresh Strawberries hulled and sliced
  • 1/4 medium Red Onion very thinly sliced
  • 1/2 cup Sliced Almonds lightly toasted

Balsamic Dressing

  • 1/4 cup Balsamic Vinegar
  • 2 teaspoons Honey
  • 1 teaspoon Dijon Mustard
  • 1 small Garlic Clove finely minced
  • 1/4 teaspoon Kosher Salt
  • 1/8 teaspoon freshly ground Black Pepper
  • 1/3 cup Olive Oil

For Finishing

  • 3 tablespoons Balsamic Glaze

Instructions

  • Pat chicken dry with paper towels.
  • Brush with olive oil and season both sides with salt, black pepper and garlic powder.
  • Heat a grill pan, cast-iron skillet or outdoor grill over medium-high heat.
  • Cook chicken for 5 to 6 minutes per side, or until the thickest part reaches 165°F.
  • Transfer chicken to a plate and let rest for 5 minutes.
  • Whisk balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper together in a small bowl.
  • Slowly whisk in olive oil until the dressing is well combined.
  • Add romaine, about three-quarters of the strawberries, the red onion and most of the almonds to a large bowl.
  • Add enough dressing to coat lightly and toss gently.
  • Divide salad among 4 plates or shallow bowls.
  • Slice or cube the chicken.
  • Arrange chicken over each salad.
  • Top with the remaining strawberries and the remaining almonds.
  • Drizzle each salad lightly with balsamic glaze.
  • Serve immediately.
Notes
  • Toast the almonds in a dry skillet over medium heat for 2 to 3 minutes for better flavor.
  • Do not overdress the salad. Romaine should stay crisp and the strawberries should remain fresh-looking.
  • Balsamic glaze is thicker and sweeter than vinaigrette. Using both gives the salad better restaurant-style flavor and presentation.
  • If your strawberries are very sweet, use the full amount of balsamic. If they are tart, add a little extra honey to the dressing.