This strawberry pistachio chicken salad is a spring staple. Peppery arugula is tossed with juicy strawberries and creamy goat cheese, topped with thin strips of crispy chicken, and dressed in a bright pistachio vinaigrette.
Say hello to your new favorite salad.
This strawberry pistachio salad is a go-to in my kitchen. The combination of crunchy chicken, peppery arugula, sweet strawberries and tangy goat cheese is refreshingly balanced. The pistachio vinaigrette ties everything together with a bright, herb-forward finish.
The goat cheese crumbles into the greens for a creamy contrast in every bite.
I make this often — my family loves it. It works for casual weeknight dinners, packed lunches, or a pretty dish to bring to potlucks.
Strawberries are naturally versatile: they play beautifully in both sweet and savory dishes. Here they add light sweetness and vibrant color to a spring salad — think classic strawberry-and-spinach, but elevated with crunchy chicken and pistachios.
These kinds of fruit-forward salads have always been a hit at family gatherings — especially with kids who rarely turn down strawberries.
I’ve made this version many times because the texture play is excellent: crunchy, crisp, sweet, nutty and creamy all at once. It’s simple to assemble and looks gorgeous on the table.
In this bowl we have:
A base of arugula — its narrow, peppery leaves help everything blend so each forkful has greens, fruit and cheese.
Strawberries, crumbled goat cheese and a few chopped pistachios tossed with the arugula. Mixing the toppings into the leaves helps distribute flavors evenly.
Paper-thin chicken cutlets: I pound or slice the breasts thin so the coating crisps quickly. After frying, I slice them into narrow strips and arrange over the salad.
The pistachio vinaigrette is herby and bright — cilantro, mint and parsley blended with chopped pistachios, olive oil and a splash of red wine vinegar. It’s tangy, fresh and a perfect match for the strawberries and goat cheese.
This salad tastes like summer and is extremely satisfying. The vinaigrette is excellent — I often make extra to keep in the fridge for other salads.
Feel free to customize: add thinly sliced red onion, swap the greens, use different proteins or add beans. The vinaigrette is versatile and will make any variation taste great.
Plus, it’s so fun to serve something that looks this pretty.
Strawberry Pistachio Salad with Crispy Chicken
Strawberry Pistachio Salad with Crispy Chicken
4
15 mins
20 mins
35 mins
Ingredients
Crispy chicken
- 1 pound boneless, skinless chicken breasts
- Kosher salt and pepper
- 2 large eggs, lightly beaten
- 1 1/2 cups seasoned breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 5 to 6 tablespoons olive oil
Pistachio vinaigrette
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 3 tablespoons chopped pistachios
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
Salad
- 6 to 8 cups arugula greens
- 1 1/2 cups sliced strawberries
- 2 to 3 ounces goat cheese, crumbled
- 2 tablespoons pistachios, chopped
Instructions
Crispy chicken
- Thinly slice the chicken breasts lengthwise into very thin cutlets. Season with salt and pepper. Line a baking sheet with paper towels.
- Place the eggs in a shallow bowl. Mix breadcrumbs and Parmesan in another shallow bowl.
- Heat 1–2 tablespoons olive oil in a large skillet over medium heat. When hot, dip each cutlet in egg, then press into the breadcrumb mixture to coat.
- Cook 2–3 pieces at a time until deeply golden, about 3–4 minutes per side. Ensure the internal temperature reaches 165°F. Transfer to the paper towel-lined sheet and repeat.
Pistachio vinaigrette
- Whisk together olive oil, red wine vinegar, garlic, chopped pistachios, cilantro, parsley and mint. Season with a pinch of salt and pepper. Store extras refrigerated in a sealed container.
Salad
- In a large bowl, toss arugula with a pinch of salt and pepper. Add strawberries, goat cheese and pistachios. Drizzle with a few spoonfuls of dressing and toss to combine.
- Top with sliced crispy chicken and drizzle more dressing if desired. Toss lightly and serve.
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