Strawberry-Basil Chicken Salad
This stunning strawberry-basil chicken salad features crispy fried goat cheese balls, tender chicken, and fresh spring flavors perfect for lunch or dinner.
You know what makes me absolutely giddy every spring? That first trip to the farmers market when strawberries finally appear, ruby-red and bursting with sweetness. Last year, I grabbed two flats without thinking—classic overbuyer move—and needed to get creative beyond our usual berry snacking.
That’s when this strawberry-basil chicken salad was born, and honestly, it’s become my go-to when I want something that feels fancy but doesn’t require me to stress in the kitchen. The combination of sweet strawberries, fragrant basil, and crispy fried goat cheese balls creates this beautiful sweet and savory dance that makes everyone at the table lean back and sigh with happiness.
Whether you’re planning a Mother’s Day brunch or just craving a fresh spring salad that actually fills you up, this gluten-free recipe delivers restaurant-quality flavor right at home. The fried goat cheese balls might sound intimidating, but trust me—they’re easier than you think and absolutely worth every golden, creamy bite.
Table of Contents
Ingredients
For the Salad:
- 4 chicken breasts (~2 lbs), pounded to even thickness
- Garlic salt and pepper to taste
- 1 lb fresh strawberries, trimmed and sliced
- 12 fresh basil leaves, torn
- ¼ cup almonds, roughly chopped
- 9 oz mixed greens
For the Fried Goat Cheese Balls:
- 8 oz goat cheese (chèvre), plain or flavored
- 2 large eggs
- 2 tablespoons water
- 2-3 slices gluten-free bread, or 1 cup gluten-free breadcrumbs
- ½ cup almonds
- ¼ cup gluten-free flour (or AP flour if not GF)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
For the Fried Goat Cheese Balls:
Step 1: Slice your goat cheese log into 10 even pieces, then gently roll each slice between your palms to form smooth balls. Place them on a baking sheet and pop them in the refrigerator to firm up while you prep everything else. This chilling step is crucial—it helps the coating stick and prevents the cheese from melting too quickly when it hits the hot oil.
Step 2: Set up your breading station by whisking together eggs and water in a wide, shallow bowl. In another bowl, combine your gluten-free flour with a generous pinch of salt and pepper. If you’re using gluten-free bread slices instead of pre-made crumbs, pulse them in your food processor until they’re transformed into fine, sandy crumbs, then transfer to a shallow dish and season well.
Step 3: Add the almonds to your food processor and pulse carefully until they resemble coarse breadcrumbs—watch closely because you definitely don’t want almond butter here! Mix the almond crumbs with your breadcrumbs and taste the mixture, adjusting the seasoning if needed. The almond coating adds this incredible nutty crunch that makes these fried goat cheese balls absolutely irresistible.
Step 4: Remove your chilled goat cheese balls from the fridge and roll each one first in the flour, shaking off any excess, then dip into the egg mixture, and finally coat thoroughly in the breadcrumb-almond mixture. For extra-crispy results, dip each ball back through the egg and breadcrumbs one more time to create a double coating.
Return all the coated balls to the baking sheet and refrigerate for another 20 minutes—this second chill helps everything stay put during frying.
Step 5: Pour enough vegetable oil into a heavy-bottomed pot to reach 2-3 inches up the sides, then heat over medium-high for about 10 minutes until it reaches 350-360°F on a thermometer. Once your oil is shimmering and at temperature, carefully lower 2-3 goat cheese balls into the pot using a slotted spoon.
Fry until they turn a gorgeous light golden brown, about 30 seconds to 1 minute, gently stirring once or twice to ensure even cooking.
Step 6: Use your slotted spoon to transfer the fried balls to a paper towel-lined plate, immediately sprinkling them with a pinch of salt while they’re still hot.
The outside should be crispy and golden while the inside stays creamy and tangy—pure magic! Continue frying the remaining goat cheese balls in small batches, adjusting your heat slightly if the temperature drops below 350°F.
For the Salad:
Step 7: While your goat cheese balls are chilling, spray a large skillet with nonstick spray and heat it over medium-high. Season both sides of your pounded chicken breasts generously with garlic salt and pepper, then add them to the hot skillet. Cook for 4-5 minutes per side until the chicken is golden on the outside and reaches 165°F internally—no pink should remain when you slice into the thickest part.
Step 8: Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing into strips or cubing into bite-sized pieces. This resting time keeps all those delicious juices inside the meat instead of running all over your cutting board.
Step 9: Time to assemble this beautiful strawberry-basil chicken salad! Divide your mixed greens between serving bowls, then arrange the sliced chicken, fresh strawberries, torn basil leaves, and chopped almonds on top. Nestle those gorgeous fried goat cheese balls right in the center—they’re the star of the show, after all.
Drizzle with balsamic vinaigrette or raspberry vinaigrette and serve immediately while the goat cheese is still warm and melty inside.
Substitutions
Can’t find goat cheese at your local store? Feta works beautifully as a tangy alternative, though it won’t be quite as creamy. You can also use fresh mozzarella if you prefer a milder flavor profile, or try cream cheese mixed with a bit of lemon zest for that signature tang.
If almonds aren’t your thing or you’re dealing with nut allergies, sunflower seeds make an excellent crunchy substitute in both the salad and the coating. You could also use crushed gluten-free pretzels or cornflakes in the breading for a different texture. Just make sure whatever you choose is certified gluten-free if that’s important for your household.
For a dairy-free version of this fresh spring salad, skip the fried goat cheese balls entirely and add crispy chickpeas or pan-fried tofu cubes instead. You’ll still get that satisfying protein and crunch, plus you can find expert substitution advice from trusted gluten-free resources for more swaps that work with your dietary needs.
Troubleshooting
Well… if your goat cheese balls are falling apart in the oil, it usually means they weren’t chilled long enough between steps. Pop them back in the fridge for another 10-15 minutes before attempting to fry, and make sure your double coating is thick and even.
Is your oil temperature dropping too much between batches? Don’t overcrowd the pot—stick to 2-3 balls at a time and let the oil come back up to temperature before adding more. Using a thermometer makes all the difference here, and you can find detailed cooking science resources that explain why temperature control matters so much for perfect frying.
If your chicken is turning out dry, you might be cooking it too long or starting with breasts that are uneven in thickness. Pounding them to an even thickness before cooking ensures everything cooks at the same rate. Also, don’t skip the resting period—it really does help keep the moisture locked inside.
Storage and Meal Prep
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the fried goat cheese balls, cooked chicken, and washed greens in their own containers so nothing gets soggy. The strawberries and basil should also be stored separately since they tend to wilt the greens if left together too long.
Man, oh man, this strawberry-basil chicken salad is perfect for meal prep! Cook your chicken and prepare the goat cheese balls ahead of time, storing them separately. When you’re ready to eat, you can either serve the goat cheese balls at room temperature or quickly re-crisp them in a 400°F oven for 5 minutes. Assemble individual portions as needed throughout the week for quick, satisfying lunches that taste freshly made.
Serving Suggestions
This sweet and savory masterpiece works beautifully as a light dinner when you’re craving something fresh and satisfying without feeling heavy. Pair it with crusty gluten-free bread or hearty lentil and potato soup for a more substantial meal that’ll keep everyone happy.
For a stunning brunch spread, serve this strawberry-basil chicken salad alongside a simple frittata and fresh fruit. The colors alone will make your table look like something out of a magazine, and your guests will be seriously impressed by those crispy fried goat cheese balls.
Variations
Turn this into a kid-friendly version by swapping the goat cheese for mild mozzarella sticks that you’ve cut into rounds and fried the same way. Kids tend to be more adventurous with familiar flavors, and the strawberries usually seal the deal. You can also serve the dressing on the side so picky eaters can control how much goes on their plate.
For a heartier cold-weather version, swap the strawberries for roasted butternut squash cubes and use dried cranberries instead of fresh berries. The warm, caramelized squash pairs beautifully with the tangy goat cheese, and you can serve it warm by wilting the greens slightly with the hot chicken. This variation is perfect for Thanksgiving or any fall gathering.
Want to make this dairy-free and still keep that wow factor? Try my gluten-free vegan rhubarb crisp for dessert instead, and top your salad with crispy, spiced chickpeas tossed in a bit of nutritional yeast for that cheesy flavor. You can also drizzle everything with tahini dressing for extra creaminess.
Strawberry-Basil Chicken Salad FAQs
Can I make the fried goat cheese balls ahead of time?
Absolutely! Prepare them completely through the breading step, then freeze them on a baking sheet before transferring to a freezer bag. When you’re ready to serve, fry them straight from frozen, adding an extra 30 seconds to the cooking time. They’ll taste just as incredible as freshly made ones.
What’s the best way to tell when my chicken is perfectly cooked?
Use an instant-read thermometer inserted into the thickest part of the breast—you’re looking for 165°F. If you don’t have a thermometer, slice into the thickest part and check that the juices run clear and there’s no pink remaining. The chicken should feel firm but still spring back slightly when pressed.
How do I keep my strawberry-basil chicken salad from getting soggy?
The secret is keeping components separate until serving time and making sure your greens are completely dry after washing. Spin them well in a salad spinner or pat them thoroughly with paper towels. Also, wait to add the dressing until right before eating—wet greens are sad greens!
Why do my goat cheese balls leak cheese when frying?
This usually happens when the oil isn’t hot enough or the cheese wasn’t chilled long enough between steps. Make sure your oil maintains a steady 350-360°F, and don’t skip those refrigeration periods. The double coating also helps create a stronger barrier against the heat.
Can I bake the goat cheese balls instead of frying them?
You can, though they won’t be quite as crispy and golden. Spray them well with cooking oil and bake at 425°F for 12-15 minutes, flipping halfway through. They’ll still be delicious in this fresh spring salad, just with a slightly different texture.
This gluten-free strawberry-basil chicken salad with crispy fried goat cheese balls has become my signature dish for spring and summer gatherings. The combination of fresh, seasonal ingredients with that indulgent fried cheese creates something truly special that works for casual weeknight dinners or impressive entertaining. Give it a try next time you’re at the farmers market and those gorgeous strawberries are calling your name!
For more gluten-free inspiration that brings comfort and flavor to your table, check out our complete gluten-free recipe collection or explore comforting classics like dal makhani recipe that prove gluten-free eating never means sacrificing taste.
Strawberry-Basil Chicken Salad
Equipment
- Food processor
- Heavy-Bottomed Pot
- Thermometer
- Large skillet
- Slotted spoon
- Shallow Bowls
- Baking sheet
- Paper towels
Ingredients
For the Salad
- 4 chicken breasts ~2 lbs, pounded to even thickness
- garlic salt to taste
- pepper to taste
- 1 lb strawberries trimmed and sliced
- 12 fresh basil leaves torn
- ¼ cup almonds roughly chopped
- 9 oz mixed greens
For the Fried Goat Cheese Balls
- 8 oz goat cheese chèvre, plain or flavored
- 2 large eggs
- 2 tablespoons water
- 2-3 slices gluten-free bread or 1 cup gluten-free breadcrumbs
- ½ cup almonds
- ¼ cup gluten-free flour or AP flour if not GF
- salt and pepper to taste
- vegetable oil for frying
Instructions
- Slice your goat cheese log into 10 even pieces, then gently roll each slice between your palms to form smooth balls. Place them on a baking sheet and pop them in the refrigerator to firm up while you prep everything else. This chilling step is crucial—it helps the coating stick and prevents the cheese from melting too quickly when it hits the hot oil.
- Set up your breading station by whisking together eggs and water in a wide, shallow bowl. In another bowl, combine your gluten-free flour with a generous pinch of salt and pepper. If you’re using gluten-free bread slices instead of pre-made crumbs, pulse them in your food processor until they’re transformed into fine, sandy crumbs, then transfer to a shallow dish and season well.
- Add the almonds to your food processor and pulse carefully until they resemble coarse breadcrumbs—watch closely because you definitely don’t want almond butter here! Mix the almond crumbs with your breadcrumbs and taste the mixture, adjusting the seasoning if needed. The almond coating adds this incredible nutty crunch that makes these fried goat cheese balls absolutely irresistible.
- Remove your chilled goat cheese balls from the fridge and roll each one first in the flour, shaking off any excess, then dip into the egg mixture, and finally coat thoroughly in the breadcrumb-almond mixture. For extra-crispy results, dip each ball back through the egg and breadcrumbs one more time to create a double coating. Return all the coated balls to the baking sheet and refrigerate for another 20 minutes—this second chill helps everything stay put during frying.
- Pour enough vegetable oil into a heavy-bottomed pot to reach 2-3 inches up the sides, then heat over medium-high for about 10 minutes until it reaches 350-360°F on a thermometer. Once your oil is shimmering and at temperature, carefully lower 2-3 goat cheese balls into the pot using a slotted spoon. Fry until they turn a gorgeous light golden brown, about 30 seconds to 1 minute, gently stirring once or twice to ensure even cooking.
- Use your slotted spoon to transfer the fried balls to a paper towel-lined plate, immediately sprinkling them with a pinch of salt while they’re still hot. The outside should be crispy and golden while the inside stays creamy and tangy—pure magic! Continue frying the remaining goat cheese balls in small batches, adjusting your heat slightly if the temperature drops below 350°F.
- While your goat cheese balls are chilling, spray a large skillet with nonstick spray and heat it over medium-high. Season both sides of your pounded chicken breasts generously with garlic salt and pepper, then add them to the hot skillet. Cook for 4-5 minutes per side until the chicken is golden on the outside and reaches 165°F internally—no pink should remain when you slice into the thickest part.
- Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing into strips or cubing into bite-sized pieces. This resting time keeps all those delicious juices inside the meat instead of running all over your cutting board.
- Time to assemble this beautiful strawberry-basil chicken salad! Divide your mixed greens between serving bowls, then arrange the sliced chicken, fresh strawberries, torn basil leaves, and chopped almonds on top. Nestle those gorgeous fried goat cheese balls right in the center—they’re the star of the show, after all. Drizzle with balsamic vinaigrette or raspberry vinaigrette and serve immediately while the goat cheese is still warm and melty inside.
