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Spinach Strawberry Salad with Chicken featuring fresh spinach, sliced strawberries, and grilled chicken.

Spinach Strawberry Salad with Chicken

A vibrant salad featuring grilled chicken, fresh spinach, strawberries, feta, avocado, and a honey balsamic vinaigrette.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
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.