Bright, seasonal, and satisfying, this Spinach Strawberry Salad with Chicken mixes sweet berries, creamy avocado, and savory grilled chicken for a lunch or dinner that feels special. The recipe balances textures with crunchy candied pecans and crumbly feta, and the homemade balsamic vinaigrette ties everything together. If you want a showstopping weeknight salad or a picnic centerpiece, this spinach and strawberry chicken salad delivers big flavor with simple steps.
Why You’ll Love This Salad (and What Makes It Different)
- Fresh seasonal strawberries add natural sweetness that pairs perfectly with tangy feta.
- Grilled chicken brings hearty protein so this salad works as a full meal.
- Baby spinach provides tender greens without overpowering the delicate flavors.
- Candied pecans add crunch and a caramel note that contrasts the balsamic dressing.
- Quick homemade vinaigrette lifts the whole dish with honeyed acidity.
Ingredients + Notes/Substitutions
This ingredient list makes one large Spinach Strawberry Salad with Chicken that serves 4 to 6. Swap or tweak any item for your pantry.
- 1 ½ pounds boneless skinless chicken breasts (cut into six 4-ounce pieces)
- ¼ cup olive oil (for marinade)
- 2 tablespoons balsamic vinegar (marinade)
- 1 tablespoon lemon juice
- 1 tablespoon packed brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 teaspoon salt and ½ teaspoon black pepper (for the chicken)
- ½ cup olive oil (for dressing)
- ⅓ cup high-quality balsamic vinegar (for dressing)
- ¼ cup honey (dressing)
- ¼ teaspoon salt (dressing)
- ¼ cup red onion, thinly sliced
- 10 ounces baby spinach leaves
- 1 pint strawberries, hulled and sliced
- 6 ounces crumbled feta cheese
- ½ cup candied pecans, coarsely chopped
- ½ cup fresh basil leaves, thinly sliced
- 2 small avocados, peeled, pitted, and sliced
- Salt and black pepper to taste
Notes/Substitutions: Use chicken thighs if you prefer darker meat. Swap feta for goat cheese for honeyed tang. Replace candied pecans with toasted walnuts for a less sweet crunch. For a lighter dressing, halve the olive oil and add a splash of water.
Instructions
- Pound the chicken in a gallon Ziploc bag to about ½-inch thick. Cut into six 4-ounce pieces, pierce breasts 7 to 8 times with a fork, then return to the bag.
- Whisk the marinade: ¼ cup olive oil, 2 tablespoons balsamic vinegar, lemon juice, brown sugar, garlic powder, thyme, paprika, salt, and pepper. Pour into the bag, seal, and massage so the marinade penetrates. Refrigerate at least 30 minutes.
- Remove chicken from the fridge 10 minutes before cooking to come to room temperature. Preheat the grill, or set the oven to 350°F if baking. Clean and oil the grates.
- Shake off excess marinade and place chicken smooth side down on the grill. Close the lid and cook undisturbed 4 to 5 minutes. Brush with reserved marinade, flip, and cook another 5 to 8 minutes until the internal temperature reaches 160°F. Tent with foil and rest 5 to 10 minutes, then slice into ½-inch pieces.
- Make the dressing by combining ½ cup olive oil, ⅓ cup balsamic vinegar, ¼ cup honey, and ¼ teaspoon salt in a jar. Shake vigorously until emulsified — similar to simple dressings like 3-ingredient garlic butter.
- Soak thinly sliced red onion in ice water 10 minutes to mellow the bite; drain and dry. In a large bowl, add baby spinach, sliced strawberries, crumbled feta, red onion, candied pecans, sliced basil, and avocado. Drizzle with the balsamic vinaigrette and toss gently.
- Arrange the sliced grilled chicken atop the tossed greens. Reserve extra dressing and avocado slices for guests to add just before serving.
Notes on Serving & Storage
This Spinach Strawberry Salad with Chicken holds up well when dressed just before serving and showcases contrasts between sweet fruit, creamy avocado, and savory grilled meat.
To prep ahead, keep components separate: chicken, greens, fruit, and dressing stored individually. Store leftover chicken and dressing separately in airtight containers in the refrigerator for up to 3 days; see how to store leftover chicken. Assembled salad is best enjoyed within a few hours before greens wilt. For a vegetarian version, omit chicken and add roasted chickpeas or grilled halloumi. To make a warm salad, serve sliced chicken hot over room-temperature spinach and strawberries.
Nutrition (per serving, approximate)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 420 kcal | 28 g | 28 g | 20 g |
Note: These values assume avocados and candied pecans contribute to higher healthy fat and calorie totals. Swap honey for a sugar-free alternative to reduce carbs.
FAQ
Can I make this Salad with Chicken ahead?
A: Yes, cook and cool the chicken, store dressing separately, and assemble within 24 hours to keep spinach crisp.
How to keep avocado from browning?
A: Toss avocado with a bit of lemon juice and add it right before serving to slow oxidation.
Can I bake the chicken instead of grilling?
A: Absolutely; bake at 350°F until the internal temperature reaches 160°F, then rest before slicing.
Conclusion
This Spinach Strawberry Salad with Chicken blends bright berries, savory grilled chicken, creamy avocado, and a honey-balsamic vinaigrette for a balanced, colorful meal. Perfect for casual weeknights or entertaining guests, it’s easily adaptable for vegetarian or gluten-free needs. Keep components separate if prepping ahead, and enjoy the lively flavors that make this spinach and strawberry chicken salad a repeat favorite.
Spring Vegetable Stir-Fry
Equipment
- Large skillet or wok
- Cutting Board
- Chef’s knife
- Wooden spoon or spatula
- Measuring spoons
Ingredients
Vegetable Stir-Fry
- 2 tablespoons olive oil or avocado oil or coconut oil
- 3 medium carrots sliced
- 1 cup shiitake mushrooms thinly sliced; cremini or oyster mushrooms may be used
- 1 clove garlic minced
- 1 cup asparagus trimmed and cut into 2-inch pieces
- 1 cup green beans trimmed and cut into 2-inch pieces
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 1 tablespoon soy sauce use tamari or coconut aminos if preferred
- 1/2 tablespoon balsamic vinegar or rice vinegar for a brighter finish
- 1 teaspoon sesame seeds for garnish
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat for about 2 minutes, until the oil shimmers. Add the sliced carrots and sauté, stirring often, for 2 to 3 minutes until they begin to soften.
- Add the sliced shiitake mushrooms and minced garlic. Stir-fry for another 2 minutes, tossing frequently, until the mushrooms begin to brown at the edges and the garlic smells fragrant.
- Stir in the asparagus and green beans. Season with salt and black pepper, then continue tossing for 2 to 3 minutes until the asparagus turns bright green and the green beans are crisp-tender.
- Pour in the soy sauce and balsamic vinegar. Toss everything well to coat the vegetables evenly. For a looser glaze, add 1 to 2 tablespoons of water and stir until lightly saucy.
- Taste and adjust the seasoning as needed. Sprinkle sesame seeds over the top and serve immediately over steamed rice, quinoa, soba noodles, or as a fresh side dish.
