Blackened chicken and strawberry salad

Strawberries are available year-round in California but the peak season is just approaching. As it gets closer and closer to April, the strawberries sold are becoming larger, reddier, juicier, and they even smell sweeter. To welcome one of my favorite fruits into the season, I’m recreating a great blackened chicken and strawberry salad I had at the Alcove. The Alcove is a local restaurant in Los Angeles that serves typical California cuisine with salads, sandwiches, and freshly baked goods. I’ve only been there once but after trying their salad, I can confidently say that I will be returning. Here is my take on their creation.

blackened chicken and strawberry salad

blackened chicken and strawberry salad

blackened chicken and strawberry salad

Blackened chicken and strawberry salad
Serves 4
Write a review
Total Time
30 min
Total Time
30 min
612 calories
60 g
124 g
27 g
38 g
11 g
500 g
1044 g
43 g
0 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 612
Calories from Fat 238
% Daily Value *
Total Fat 27g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 124mg
Sodium 1044mg
Total Carbohydrates 60g
Dietary Fiber 9g
Sugars 43g
Protein 38g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Strawberry vinaigrette
  1. 1 lb strawberries, halved
  2. 2 tsp sugar
  3. juice of 1/2 lemon
  4. 1 tbsp balsamic vinegar
  5. 2 tbsp olive oil
  1. 4 chicken breasts
  2. 1 tsp paprika
  3. 1/2 tsp oregano
  4. 1/2 tsp cayenne
  5. 1/2 tsp cumin
  6. 1/2 tsp salt
  7. 1/2 tsp black pepper
  8. 1/4 tsp onion powder
  9. 1 tbsp oil
Remaining ingredients
  1. 8 cups spinach
  2. 8 ounces crumbled feta
  3. 1 lb strawberries, sliced
  4. 1 1/3 cup dried cranberries
  1. Preheat oven to 350 degrees F.
  2. Place strawberries, sugar and lemon juice in a medium sauce pan. Heat over medium-high and bring to a boil. Reduce heat to simmer and cook until strawberries have softened, about 5-8 minutes. Remove from heat. Transfer strawberries to a blender and puree until smooth. Strain the mixture. Cool.
  3. Whisk together the pureed strawberries with balsamic vinegar. Slowly add olive oil, whisking constantly. Season with salt and pepper. Set aside.
  4. Combine seasoning for chicken from paprika - onion powder. Liberally sprinkle seasoning mixture onto both sides of the chicken.
  5. Heat oil in saute pan over medium-high heat. Add chicken and sear on both sides, about 1 minute on each side. Transfer to a baking sheet. Finish cooking chicken in the oven until juices run clear, about 10 minutes. Remove from heat and let cool 10 minutes before slicing.
  6. Toss together spinach with feta, sliced strawberries, cranberries and salad dressing. Portion on four plates and top with sliced chicken. Serve.
Cherry on my Sundae

**Helpful tips and common mistakes

There are only a couple ingredients in this salad, but each one serves its purpose. You can substitute the chicken for salmon, shrimp, steak or even tofu and this salad will still be great.

For the vinaigrette, use fresh strawberries to really make them shine in the salad. The sweet strawberries with the tangy balsamic vinegar is a great combination, as is almost every fruit with balsamic vinegar!

Toss all the ingredients together and serve. I can have this salad every day and not get bored of it. The sweet cranberries with the slightly tart strawberries, creamy feta and savory chicken is heavenly. Fortunately, strawberries are available here in California so I can make this year-round!

blackened chicken and strawberry salad


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles



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  1. Can I make a reservation for dinner at YOUR house? Love this salad!!

  2. Saying hi from CCN! Lovely post – the photos, the salad, the details. Great job. I am in love with year round berries in California. Feel so spoiled. I love making a vinaigrette with them with balsamic. For some fun variation sometime, buy a bottle of pomegranate molasses at a Middle Eastern market and sub it in for the balsamic. it’s thicker but the flavor is a great alternative.

    • cma0425

      Thanks for stopping by! Wow pomegranate molasses sounds great for a dressing – definitely have to try that soon

  3. Gosh, this is such a beautiful salad!! I love all the colors and flavors! My husband would love me even more if I made this for him – he loves salads like this! Thanks for the recipe!

  4. Aimee

    I just made this and it was so delicious! Definitely worth a little work =)

  5. This was so amazing, even my boyfriend who never wants to eat salad loved it!!

    • cma0425

      Always a plus when you can make one meal for you and your man!

  6. Molly w

    can you make the dressing ahead of time, like a day? Then refrigerate?

    • cma0425

      Yes absolutely! The dressing will stay good for up several weeks if kept in the fridge

  7. Carol

    Can you substitute a different cheese-maybe goat cheese?

    • cma0425

      Yes absolutely, goat cheese would be a great substitution

  8. All these different flavors don’t seem like they work together but they do. I cut up the chicken and pit it in the salad, it was so amazing. Thanks for sharing.

  9. Emilee

    I have made this recipe so many times. It’s just so good!! Thanks so much for sharing. It’s my new favorite meal 🙂

    • cma0425

      Thanks for the feedback! I’m so glad you’re enjoying this salad 🙂

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