Fresh Spinach Strawberry Salad with Grilled Chicken

Bright, juicy strawberries meet tender grilled chicken in this vibrant Spinach Strawberry Salad with Chicken. This recipe balances sweet and savory flavors with crunchy pecans, creamy avocado, and tangy feta. The easy balsamic vinaigrette ties everything together and takes less than 10 minutes to whisk. Serve it for a weeknight dinner, a light lunch, or a crowd-pleasing potluck dish that looks as good as it tastes.

Why you’ll love this Spinach Strawberry Salad with Chicken

• Fresh seasonal strawberries add natural sweetness and vibrant color.
• Grilled chicken provides lean protein and a smoky contrast.
• Baby spinach keeps the salad tender and nutrient-dense.
• Candied pecans add crunch and a touch of indulgence.
• Quick balsamic vinaigrette brightens every bite.

Ingredients + Notes/Substitutions

Ingredients (serves 4):

• 1 ½ pounds boneless skinless chicken breasts
• ¼ cup olive oil (for marinade)
• 2 tablespoons balsamic vinegar (marinade)
• 1 tablespoon lemon juice (from one lemon)
• 1 tablespoon packed brown sugar
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup olive oil (vinaigrette)
• ⅓ cup balsamic vinegar high quality (vinaigrette)
• ¼ cup honey
• ¼ teaspoon salt (vinaigrette)
• 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, sliced
• Salt and black pepper to taste

Notes and substitutions:

• Swap grilled chicken for rotisserie or roasted chicken for speed.
• Use maple syrup instead of honey in the dressing for a deeper flavor.
• Replace feta with goat cheese for a creamier tang.
• Toast plain pecans and toss with brown sugar if you lack candied pecans.

Instructions for Spinach Strawberry Salad with Chicken

1. Flatten and prep chicken: Place the chicken in a gallon-sized Ziploc bag and pound to about ½-inch thick using a meat mallet or rolling pin. Remove and cut into six 4-ounce pieces. Pierce each piece 7 to 8 times with a fork and return to the bag.
2. Make marinade: In a medium bowl, whisk ¼ cup olive oil, 2 tablespoons balsamic vinegar, lemon juice, brown sugar, garlic powder, thyme, paprika, salt, and black pepper until combined. Pour over the chicken in the bag, seal, and massage to coat. Refrigerate at least 30 minutes or up to overnight.
3. Preheat grill: Bring the marinated chicken to room temperature for 10 minutes. Preheat grill to high, then clean and oil grates.
4. Grill chicken: Shake off excess marinade and place chicken smooth side down on the grill. Close lid and cook undisturbed for 4 to 5 minutes. Brush with reserved marinade, flip, and cook 5 to 8 more minutes until internal temperature reaches 160°F. If it sticks, wait 1 to 2 minutes before trying to flip.
5. Rest and slice: Remove chicken, tent with foil, and let rest 5 to 10 minutes. Confirm it reaches 165°F before slicing into ½-inch pieces.
6. Balsamic vinaigrette: Combine ½ cup olive oil, ⅓ cup high-quality balsamic vinegar, ¼ cup honey, and ¼ teaspoon salt in a mason jar. Cover and shake until emulsified.
7. Prep salad components: Soak red onion slices in ice water for 10 minutes, then drain and pat dry. Slice strawberries and avocado.
8. Assemble salad: In a large bowl, add baby spinach, strawberries, crumbled feta, red onion, candied pecans, basil, and avocado. Drizzle desired amount of balsamic vinaigrette and toss to coat. Season with salt and black pepper. Top with sliced grilled chicken and serve extra dressing on the side.

Pro Tips & Troubleshooting for Spinach Strawberry Salad with Chicken

• Pound chicken evenly to ensure uniform cooking and juicy slices.
• Let chicken rest so juices redistribute and the meat remains tender.
• Use a probe thermometer to prevent overcooking; pull chicken at 160°F and allow carryover to reach 165°F.
• If strawberries run watery, pat them dry before assembling to avoid soggy spinach.
• For indoor cooking, sear in a hot cast-iron skillet 4 to 5 minutes per side and finish in a 400°F oven 6 to 8 minutes.

Serving, Storage, and Variations for Spinach Strawberry Salad with Chicken

Serving: Plate the salad immediately after tossing so spinach stays crisp and avocado looks fresh. Offer extra vinaigrette at the table.

Storage: Store chicken and vinaigrette separately in airtight containers for up to 3 days. Keep assembled salad components chilled and combine just before serving to avoid sogginess. The prepared Spinach Strawberry Salad with Chicken stays best if you add avocado and chicken at the last minute.

Variations:

• Make it vegetarian by omitting chicken and adding roasted chickpeas.
• Swap strawberries for raspberries or sliced peaches in summer.
• Add quinoa or farro to bulk up the salad into a hearty grain bowl.

Nutrition

Estimated per serving (with chicken): about 520 calories, 30 g fat, 28 g carbohydrates, 36 g protein, 4 g fiber. Values vary by ingredient brands and portion sizes.

FAQ

Can I make Spinach Strawberry Salad with Chicken ahead of time?

Yes. Grill the chicken and store it separately from greens; make dressing in advance. Assemble within hours of serving for best texture.

How do I keep avocado from browning on the salad?

Toss avocado with a little lemon juice and add it at the last minute to the Spinach Strawberry Salad with Chicken to minimize browning.

Can I use frozen strawberries for this salad?

You can, but thawed strawberries release extra liquid. Pat them dry and use just before serving to keep the salad from getting soggy.

Conclusion

This Spinach Strawberry Salad with Chicken combines bright fruit, crisp greens, and savory grilled chicken for a balanced, beautiful meal. The homemade balsamic vinaigrette lends acidity and sweetness while candied pecans add a satisfying crunch. Prepare components ahead for easy assembly, and customize with seasonal fruit or different cheeses to make it your own. Enjoy a salad that looks stunning on the plate and satisfies every time.

Spinach Strawberry Salad with Chicken

A vibrant salad featuring grilled chicken, fresh spinach, strawberries, feta, avocado, and a honey balsamic vinaigrette.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings 4 servings

Calories 520 kcal

Equipment

• Grill
• Cutting Board
• Chef knife
• Meat mallet or rolling pin
• mixing bowl
• Mason jar with lid
• whisk
• tongs
• Foil

Ingredients

  

Marinade and Chicken

• 1 1/2 pounds boneless skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Strawberry Spinach Salad

• ½ 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 pieces avocados
• to taste salt
• to taste black pepper

Balsamic Vinaigrette

• ¼ cup olive oil
• ¼ cup balsamic vinegar
• ¼ cup honey
• ¼ teaspoon salt

Instructions

 

Step 1

• Pound chicken to ~½ inch thick; cut into six 4-ounce pieces; pierce with fork.

Step 2

• Whisk marinade ingredients; pour over chicken; refrigerate at least 30 minutes.

Step 3

• Let chicken come to room temperature; preheat grill to high and oil the grates.

Step 4

• Grill chicken; brush with marinade; cook until internal temp reaches 165°F; rest 5–10 minutes.

Step 5

• Make vinaigrette: whisk olive oil, balsamic vinegar, honey, and salt in a mason jar; set aside.

Step 6

• Soak red onions in ice water 10 minutes; drain and pat dry.

Step 7

• In a large bowl, combine spinach, strawberries, feta, red onion, candied pecans, basil, and avocado.

Step 8

• Toss salad with vinaigrette; season with salt and pepper; slice chicken and serve atop salad.

Notes

Marinate the chicken for at least 30 minutes for best flavor. If you prefer a lighter dressing, reduce olive oil by half and increase balsamic to taste.