Roasted Asparagus & Chicken Salad with Pickled Strawberries


Pickled strawberries…iff you haven’t tried them, then you just don’t know! It sounds a bit frightening but my goodness they are DELICIOUS. And the method I’ve used here is a quick-pickle method so you don’t have to wait!

Although pickled foods do have some probiotic content (I’m looking at you, apple cider vinegar), they don’t pack the same punch as a full-on fermented food. Still, the brine the strawberries are pickled in do give a probiotic boost, making these little berries yummy and beneficial.

What really brings this dinner salad together is the salty and sweet flavor combo from the roasted asparagus, pickled strawberries and balsamic reduction. Something about a tangy-sweet dressing just makes my mouth so happy, and it’s like a nice little bow wrapping up this dish! Plus, this can be a time-saver if you opt for pre-cooked chicken like I did (make ahead yourself, or grab an antibiotic-free, pasture raised roasted chicken). In my world, any way I can save time is a bonus! And don’t forget, those Brussels sprouts come pre-shredded too…even more time saved!

One more note on the pickled strawberries: they can be kept in the fridge for up to a week, so be sure to hang onto any extra you have!

Yield: 3

Roasted Asparagus and Chicken Salad with Pickled Strawberries

prep time: 20 Mcook time: 30 Mtotal time: 50 M
A savory and sweet salad tied together with a pop of Balsamic Reduction.


  • 1 small bunch asparagus
  • 2 tbsp olive oil
  • 1 tsp sea salt + 1 dash, divided
  • 1 tsp garlic powder + 1 dash, divided
  • 2 cups shredded Brussels sprouts
  • 1 large handful arugula
  • 1/4 cup red onion, diced
  • 1 chicken breast, shredded
  • Pickled strawberries (below)
  • Balsamic Reduction (below)
Pickled Strawberries
  • 1 1/2 cups sliced strawberries
  • 3/4 cups apple cider vinegar
  • 1/4 cup water
  • 2 tbsp coconut sugar
Balsamic Reduction
  • 1 cup balsamic vinegar
  • 2 tbsp honey


How to cook Roasted Asparagus and Chicken Salad with Pickled Strawberries

For the Salad
  1. Preheat oven to 350.
  2. Cut the woody stems off of the asparagus spears. Cut the spear in half or in thirds depending on size.
  3. Drizzle with the olive oil, 1 tsp sea salt and 1 tsp garlic powder. Toss.
  4. Line a baking sheet with parchment paper, and place the asparagus on it. Put in the oven and bake for 15-20 minutes until just tender.
  5. Toss the shredded Brussels Sprouts, arugula, onion, chicken, and asparagus together. Add the dash of salt and garlic and toss.
  6. Drizzle with balsamic reduction and top with pickled strawberries.
For the Strawberries
  1. Place the sliced strawberries in a mason jar.
  2. Combine the water and coconut sugar in a small pot and warm on the stove top until coconut sugar is dissolved. Remove from heat and allow to come to room temperature then add the vinegar.
  3. Pour over the strawberries. Cover or place a lid on the jar and allow to set for at least a half hour.
For the Balsamic Reduction
  1. Bring the vinegar to a boil then reduce heat to medium.
  2. Allow to cook until the vinegar begins to thicken a bit (it should start to coat the spoon).
  3. Add the honey and continue cooking over medium heat until the vinegar “odor” has diminished, about 15 minutes. Remove from heat.
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