I’m so happy to share this Berry Chicken Spinach Salad with you because it is fresh, colorful, and very filling. This salad mixes juicy berries, seasoned chicken, creamy goat cheese, and soft avocado on a bed of spinach. Every bite is sweet, a little salty, and full of texture. It is perfect for warm days when you want something light but still satisfying.
Level: Easy
Total Time: about 30 minutes
Prep Time: about 15 minutes
Cook Time: about 15 minutes
Yield: about 4 servings
Course: Lunch or Dinner
Cuisine: American
I still remember the first time I made this salad at home and how quickly it became a favorite. It is one of those meals that feels special but takes very little effort to put together.
This salad stands out because it balances sweet fruit with savory chicken and creamy toppings. The berries add freshness, the chicken makes it filling, and the dressing ties everything together.
It is great for weeknight dinners, easy lunches, or even meal prep if you cook extra chicken ahead of time. You can enjoy it right away or pack it up for later.
How to Make Berry Chicken Spinach Salad
This salad brings together sweet fruit, tender chicken, and creamy toppings for a bright and satisfying meal. Here’s how it all comes together:
• Chicken rubbed with simple spices and cooked until juicy
• Fresh baby spinach used as the base
• A mix of colorful berries for sweetness
• Creamy avocado and goat cheese for richness
• Crunchy pepitas or nuts for texture
• A drizzle of poppy seed dressing to finish
It comes together quickly and feels fresh, filling, and perfect for busy days.
Ingredients
• 1 pound chicken breast
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 10 ounces baby spinach
• 2 cups fresh berries (such as strawberries, blueberries, raspberries, or blackberries)
• 2 avocados, sliced
• 4 ounces goat cheese, crumbled
• 1/3 cup pepitas or sliced almonds
• about 1/3 cup poppy seed dressing
Directions
- Season the Chicken:
- Rub the chicken breasts with olive oil on both sides.
- Mix all the seasonings together and sprinkle them evenly over the chicken.
- Cook the Chicken:
- Cook the chicken on a grill or in a pan over medium high heat.
- Cook for about 6 minutes per side, until fully cooked through.
- Rest and Slice:
- Place the cooked chicken on a cutting board and let it cool slightly.
- Slice it into strips or bite sized pieces.
- Prepare the Salad Base:
- Add the baby spinach to a large serving bowl.
- Spread it out so it forms an even base.
- Add the Toppings:
- Top the spinach with sliced chicken, berries, avocado, goat cheese, and pepitas.
- Try to spread everything evenly for the best bites.
- Dress and Serve:
- Drizzle the poppy seed dressing over the salad.
- Toss gently and serve right away.
Process Details
• Seasoning the Chicken: The spice mix adds warm flavor that balances the sweet berries.
• Cooking the Chicken: Cooking over medium high heat keeps the chicken juicy and lightly golden.
• Fresh Spinach Base: Spinach holds up well under toppings and dressing.
• Creamy Elements: Goat cheese and avocado add a soft, rich texture to the salad.
• Crunch Factor: Pepitas or nuts give a nice bite that keeps the salad interesting.
Tips for Success
• Cook extra chicken if you want leftovers for lunches.
• Let the chicken cool slightly before slicing so it stays juicy.
• Use ripe but firm avocados so they do not turn mushy.
• Add the dressing right before serving to keep the spinach fresh.
• Taste and adjust the amount of dressing to your liking.
• Swap pepitas for sliced almonds if you prefer a different crunch.
Serving Ideas
• Light Dinner: Serve the salad on its own for a fresh evening meal.
• Lunch Bowl: Pack it into containers for an easy next day lunch.
• Extra Filling: Serve with a slice of bread or a roll on the side.
• Family Style: Place everything in a large bowl and let everyone serve themselves.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Dressing Tip: Keep dressing separate to prevent soggy spinach.
• Chicken Storage: Cooked chicken can be stored on its own for about 3 to 4 days.
• Freezing: This salad is not freezer friendly due to the fresh vegetables and cheese.
Nutrition Info (Approximate per Serving)
• Calories: ~470
• Protein: ~35g
• Carbohydrates: ~20g
• Fat: ~30g
• Fiber: ~8g
• Sodium: ~900mg
• Sugar: ~6g
This Berry Chicken Spinach Salad is fresh, sweet, and satisfying, all in one big bowl. It combines juicy chicken, colorful berries, creamy toppings, and a simple dressing for a meal that feels special but easy.
I hope you enjoy making and eating this salad as much as I do. It is a recipe you can come back to again and again, especially when you want something light, fresh, and filling.
