I’m so excited to share my Strawberry Chicken Spinach Salad recipe with you! This is a bright, fresh salad that pairs sweet strawberries and creamy avocado with tender, balsamic-marinated chicken and baby spinach. It tastes like summer and it is easy enough for a weeknight meal or for packing as a lunch.
Level: Easy
Total Time: 1 hour (includes 30 minutes marinating)
Prep Time: 10 minutes
Cook Time: 20 minutes (cook time depends on chicken thickness)
Yield: 2 main-dish salads or 4 side salads
Course: Salad, Main dish
Cuisine: American
I make this salad whenever I want something light but filling. The dressing is simple balsamic vinaigrette that also doubles as a marinade for the chicken. That means the chicken soaks up flavor and the salad stays bright. The mix of sweet strawberries, rich avocado, salty feta, and crunchy almonds gives different textures in every bite. You can grill the chicken outside or cook it on a stovetop grill pan. I like to cook a few breasts ahead on the weekend so I can toss this together in minutes during the week.
How to Make Strawberry Chicken Spinach Salad
This salad is built in three clear steps:
• Make the balsamic dressing and use half to marinate the chicken.
• Cook the chicken, let it rest, then slice.
• Toss the spinach, strawberries, avocado, red onion, feta, and almonds with remaining dressing and top with chicken.
It is very straightforward and the same basic parts can be scaled up easily.
Ingredients
Dressing / Marinade
• 1/4 cup extra virgin olive oil
• 1 tablespoon golden balsamic vinegar or regular balsamic vinegar
• 1 teaspoon granulated sugar or 1 teaspoon honey
• 1 tablespoon roughly chopped fresh tarragon or 1 teaspoon dried tarragon, optional
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Chicken and salad
• 2 boneless, skinless chicken breasts
• 6 cups loosely packed fresh baby spinach (or mixed greens)
• 6 to 8 large strawberries, hulled and quartered
• 1 avocado, peeled, pitted, and cut into chunks
• 3 to 4 thin rings of red onion, sliced thinly
• 1/4 cup crumbled feta cheese
• 2 tablespoons sliced almonds, toasted if you like
Directions
- Make the dressing: In a small bowl whisk the olive oil, balsamic vinegar, sugar or honey, chopped tarragon if using, salt, and pepper until smooth. You can also place everything in a jar with a lid and shake to combine.
- Marinate the chicken: Put the chicken breasts in a shallow dish or a resealable bag. Pour about half of the dressing over the chicken. Turn the chicken to coat, cover, and refrigerate for at least 30 minutes and up to 2 hours. Discard any leftover marinade that touched raw chicken.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat and spray or brush lightly with oil. Remove excess marinade from the chicken and place the breasts in the hot pan. Cook 3 to 5 minutes per side until you get a nice golden color. Lower heat to medium and continue cooking until the internal temperature reads 165 degrees F or the juices run clear. Cooking time depends on thickness. Let chicken rest 5 minutes, then slice into 1/4 inch slices.
- Assemble the salad: Place the spinach in a large bowl. Add the strawberries and red onion and toss lightly with the remaining half of the dressing. Arrange the avocado, sliced chicken, and sprinkle feta and sliced almonds on top.
- Serve: Serve immediately so the spinach stays crisp and the avocado stays creamy. If you made the chicken ahead, add it just before serving.
Process Details
• Why marinate half the dressing: Using half for the chicken makes sure the chicken picks up flavor while leaving enough fresh dressing to coat the greens. Do not reuse marinade that touched raw chicken.
• Resting the chicken: Resting for 5 minutes after cooking lets the juices redistribute. That keeps the meat moist when you slice it.
• Toasting almonds: Toasting sliced almonds in a dry skillet over medium-low heat for 2 to 3 minutes makes them more fragrant and crunchier. Watch them closely so they do not burn.
• Dressing texture: If the dressing separates in the jar, just shake it again. Sugar or honey helps balance the acid from the vinegar and smooths the dressing.
Tips for Success
• If you want to save time, use a cooked rotisserie chicken instead of cooking breasts. Toss the shredded or sliced rotisserie chicken with a tablespoon of the dressing for flavor.
• Use ripe but firm strawberries so they hold their shape. If strawberries are watery, drain them on paper towel before adding to the salad.
• Add the avocado right before serving so it does not brown. A squeeze of lemon juice on the avocado slows browning.
• Make the dressing ahead and store it in the fridge for up to 5 days. Bring it to room temperature and shake well before using.
• For a dairy-free version omit the feta or replace with a dairy-free crumbly cheese.
Serving Ideas
• Serve this salad with crusty bread or a warm baguette to soak up any extra dressing.
• Make it a picnic main by packing the components separately and assembling at your destination.
• For a heartier plate, add 1/2 cup cooked quinoa or farro under the greens.
• Pair it with a light white wine, sparkling water with lime, or an iced tea for a summer meal.
Storage & Freezing
• Refrigerator: Store leftover components separately when possible. Cooked chicken will keep in an airtight container for up to 3 days. Prepared salad with dressing tossed on it will keep for about 1 day before the greens soften and the avocado browns.
• Freezing: Do not freeze the assembled salad. You can freeze cooked chicken on its own for up to 3 months. Thaw in the refrigerator and reheat gently or serve cold in the salad.
Nutrition Info (Approximate per Serving)
• Calories: ~520
• Protein: ~34 g
• Carbohydrates: ~18 g
• Fat: ~32 g
• Fiber: ~7 g
These are estimates. Exact values depend on ingredient brands and portion sizes. For precise numbers enter your specific ingredients into a nutrition calculator.
This Strawberry Chicken Spinach Salad is a simple way to celebrate seasonal fruit and make a satisfying meal. I love how the balsamic dressing pulls everything together and how the grilled chicken adds a savory contrast to the sweet strawberries. It is easy to adapt, makes great leftovers when components are stored separately, and is a nice change from ordinary green salads. I hope you enjoy making and eating it as much as I do.
