Berry Walnut Arugula Salad with Roast Chicken and Strawberry Viniagrette {recipe}

Berry Walnut Chicken Salad

This post is sponsored by DOLE Salads, whose Arugula is perfect for this recipe.

Why berries are relegated to breakfast and dessert is beyond me…

I suppose it’s the sweetness.

But I’m loving berries in savory dishes right now, especially since they are abundant (defying, of course, all laws of economics because even though they are everywhere, they are not necessarily cheaper).
Berry Walnut Chicken Salad
It would be a shame to cook the freshness out of berries, we so pureed a handful of the most gorgeous strawberries you’ve ever seen with some lemon juice and olive oil and made an awesome Strawberry Vinaigrette (so much better than “strawberry” vinaigrettes we’ve had made with preserves or just infused vinegars, if we do say so ourselves).

Super ripe strawberries are sweet, but also have a subtle natural tartness that together, are so perfect with peppery arugula. We threw in fresh blackberries, blueberries and raspberries, and some toasted walnuts to complete the salad.

To make this gorgeous salad a meal, we added shredded leftover roast chicken breast. A little bit of crumbled blue, feta or goat cheese chevre would be good, too.
Strawberry Vinaigrette

Berry Walnut Arugula Salad with Roast Chicken and Strawberry Vinaigrette

The cooked roast chicken makes this a main dish salad. You can leave the chicken out and serve the salad as a starter. The recipe for the Strawberry Vinaigrette makes a little more than a cup, which is much more than you need in one meal. Cover and store in refrigerator; it will keep for about 2 days.

serves 2 to 4 depending on serving size


For Strawberry Vinaigrette

1 cup fresh strawberries, hulled
2 tablespoons fresh squeezed lemon juice
¼ cup olive oil
salt and pepper to taste
optional: 1-2 teaspoons sweetener like agave syrup, honey, or sugar, depending on ripeness of strawberries and how sweet you like the dressing

For Salad

2-4 generous handfuls arugula
4 tablespoons Strawberry Vinaigrette
¼ cup fresh blackberries
¼ cup fresh blueberries
¼ cup fresh raspberries
¼ cup walnuts, lightly toasted
2 cups cooked chicken breast, shredded
optional: crumbled blue, feta, or goat cheese
salt and pepper to taste


Make the Vinaigrette: In the bowl of a food processor or a blender, puree strawberries with lemon juice. If you are using sweetener, add with lemon juice. With the food processor running, add the olive oil in a slow steady stream. Taste and adjust with more salt, pepper or lemon juice.

Make the Salad: Toss the arugula in a large bowl with the Strawberry Vinaigrette. Taste and adjust by adding more vinaigrette, salt and/or pepper if needed.

Divide dressed arugula among plates or bowls. Divide berries, walnuts and chicken (and cheese if you’re using) among plates.

(You can, of course, toss the berries, walnut and chicken in with the arugula and dress them with the vinaigrette, too, but we like the flavor of the nuts and berries to be ever so slightly distinct from the strawberries.)

Berry Walnut Chicken Salad
this post sponsored by DOLE salads

by Sarah J. Gim on May 29, 2012 · 2 comments

{ 2 comments… read them below or add one }

Valerie May 29, 2012 at 4:58 pm

This looks absolutely beautiful! I’d love to have access to a salad like this in the middle of February…when it’s needed the most.


Jamie @ green beans & grapefruit May 30, 2012 at 12:45 am

My kind of dish- this looks absolutely fabulous!


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