Longhorn Steakhouse Grilled Chicken Strawberry Salad Recipe: Copycat Restaurant Flavor at Home

I’ve recreated the signature Longhorn Steakhouse salad that balances sweet strawberries, grilled chicken, and a tangy vinaigrette. This version captures the restaurant’s bold flavors without leaving your kitchen.

The secret lies in marinating the chicken with a touch of balsamic and grilling it to juicy perfection. Fresh strawberries, creamy goat cheese, and candied pecans add layers of texture and flavor that make every bite memorable.

Tossed with mixed greens and a homemade poppy seed dressing, this dish delivers the same satisfying crunch and sweet-savory harmony you’d expect from the original. It’s a copycat recipe that truly stands up to the name.

Perfect for a light lunch or dinner, this salad brings restaurant-quality taste to your table with simple, fresh ingredients.

Ingredients for Longhorn Steakhouse Grilled Chicken Strawberry Salad

Fresh greens, juicy berries, and restaurant-worthy chicken come together here with ease.

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The chicken is what makes this salad sing. Boneless, skinless breasts work best—they stay juicy when grilled. I get mine from Whole Foods or Costco (the organic ones are plump and flavorful). Pound them to even thickness so they cook through without drying out. For the strawberries, local farmers markets have the sweetest in season, but grocery store berries work fine too (just taste one first—if it’s bland, add a pinch more honey to the dressing).

No goat cheese? Feta or blue cheese give a different tang but still work. Candied pecans can be swapped for walnuts or almonds—toss with a little brown sugar and toast if making your own. Short on balsamic? Red wine vinegar at half the amount plus a teaspoon of brown sugar mimics the depth. The mixed greens are flexible too—romaine or butter lettuce hold up well if you’re packing this for lunch.

This keeps surprisingly well. Store undressed salad in an airtight container for up to 2 days—the greens stay crisp. Dress right before serving. Candied pecans? Keep them separate until the last minute (they get soggy). The dressing holds for about 1 week in the fridge, but give it a good shake before using.

Step-by-Step Instructions for Grilled Chicken Strawberry Salad

Here’s how I recreate that restaurant-quality flavor with perfectly balanced sweet and savory elements.

Step 1: Marinate the Chicken Breasts

Place the 1.5 lb boneless skinless chicken breasts between plastic wrap and pound to an even ½-inch thickness. This ensures even cooking and prevents dry spots. In a bowl, whisk together 0.25 cup balsamic vinegar, 1 tablespoon olive oil, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder until fully combined.

Add the pounded chicken to the marinade, turning to coat all surfaces. Let it rest at room temperature for 15-20 minutes while you prep the remaining ingredients. The marinade will turn the chicken a beautiful caramel color as it absorbs the flavors.

Step 2: Grill the Chicken to Juicy Perfection

Heat your grill or grill pan to medium-high heat. Brush the grates with the remaining 1 tablespoon olive oil to prevent sticking. Remove the chicken from the marinade (discard any leftover marinade) and grill for 5-6 minutes per side until the internal temperature reaches 165°F.

Look for distinct grill marks and juices running clear when pierced. Avoid pressing the chicken with your spatula—this squeezes out precious moisture. Transfer to a cutting board and let rest for 5 minutes before slicing into strips. This resting period allows the juices to redistribute for maximum tenderness.

Step 3: Assemble the Salad Base

In a large bowl, combine the 8 cups mixed greens, sliced 1 lb fresh strawberries, and thinly sliced 0.25 whole red onion. The strawberries should be hulled and cut into quarters for even distribution. Toss gently to mix without bruising the greens or strawberries.

Sprinkle the 0.5 cup chopped candied pecans and crumbled 4 oz goat cheese over the top. I like to use chilled goat cheese as it holds its shape better when crumbled. The candied pecans add a delightful crunch that contrasts beautifully with the creamy cheese.

Step 4: Prepare the Poppy Seed Dressing

In a small bowl, whisk together the 2 tbsp honey, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 1 tbsp poppy seeds until smooth. The dressing should be slightly thick but pourable. Taste and adjust sweetness or tanginess as needed.

Drizzle the dressing over the salad just before serving. The poppy seeds will suspend throughout the dressing, adding texture and visual appeal. For best results, dress the salad right before eating to keep the greens crisp.

Step 5: Serve and Enjoy Immediately

Arrange the sliced grilled chicken over the dressed salad. The warm chicken contrasts beautifully with the cool salad ingredients. Serve immediately while the chicken is still warm for the most authentic restaurant experience.

Each bite should deliver a perfect balance of smoky grilled chicken, sweet strawberries, creamy goat cheese, crunchy pecans, and tangy dressing. This combination of textures and flavors is what makes this copycat recipe so special.

Essential Equipment for Great longhorn steakhouse grilled chicken strawberry salad

Grill Essentials

For authentic grill marks, I swear by my Weber Genesis EX-335 gas grill. Its even heat distribution prevents hot spots that can burn your chicken. A cast iron grill pan works just as well for indoor cooking—Lodge makes a great one that fits on any stovetop.

Thermometer Matters

Never guess doneness—use a ThermoWorks Instant Read for perfect 165°F chicken every time. I’ve ruined too many breasts without one. The thin probe gives accurate readings in 2-3 seconds, so you won’t overcook while waiting. 🌡️

Marinade Tools

A glass mixing bowl with a pour spout makes marinade prep mess-free. I use Pyrex because it’s durable and won’t absorb odors. For pounding chicken, a meat mallet with a flat side ensures even thickness without tearing.

Salad Prep Gear

Invest in a large wooden salad bowl—it keeps greens crisp and looks beautiful on the table. A sharp chef’s knife (8-10 inches) is essential for clean strawberry slices and onion juliennes. I’ve had my Wüsthof for over a decade.

Dressing Whisk

A small balloon whisk emulsifies the poppy seed dressing perfectly. The curved shape fits into bowl corners to catch every drop. For storage, glass mason jars with lids keep leftover dressing fresh for up to 1 week. 💡

Serving Touch

Tongs with a gentle grip (OXO Good Grips) let you plate the salad without crushing the greens. A microplane quickly zests citrus for garnish if you want to add a bright finish to your restaurant-worthy creation.

Frequently Asked Questions