Chicken and Strawberry Spinach Salad

When spring and summer roll around, there’s nothing more satisfying than a light yet flavorful salad bursting with color and freshness. Chicken and Strawberry Spinach Salad is that perfect dish — a delightful harmony of tender grilled chicken, juicy strawberries, crisp baby spinach, crunchy nuts, and creamy cheese, all brought together with a tangy-sweet balsamic dressing.

This salad celebrates balance: the strawberries add natural sweetness, the spinach gives a fresh green bite, the chicken offers satisfying protein, and the dressing ties it all together in the most refreshing way. Whether served as a light lunch, a dinner entrée, or a stunning side at a garden gathering, this salad always steals the show.

Why I Love This Recipe

I love this salad because it’s beautiful, balanced, and bursting with texture and flavor. The combination of sweet strawberries, savory chicken, creamy cheese, and crunchy almonds makes every bite exciting. It’s also incredibly healthy and energizing — perfect for when I want something light yet fulfilling.

What makes it even better is how versatile it is. You can use grilled, roasted, or rotisserie chicken; swap the nuts or cheese for your favorites; and make the dressing as tangy or sweet as you like. Plus, it’s ready in under 30 minutes — a fresh, wholesome meal that looks like something out of a café!

Why It’s a Must-Try Dish

• A perfect balance of flavors: Sweet, savory, and tangy in every bite.
• Quick and easy: Ready in minutes, ideal for busy days.
• Healthy and refreshing: Packed with vitamins, lean protein, and fiber.
• Versatile and customizable: Works as a main dish or side.
• Visually stunning: A colorful showstopper for picnics, brunches, or potlucks.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: ~380 kcal per serving

Course and Cuisine

• Course: Main Course / Salad
• Cuisine: American

Ingredients

For the Salad:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 6 cups baby spinach (or mixed greens)
• 1 ½ cups fresh strawberries, sliced
• ¼ red onion, thinly sliced
• ½ cup crumbled feta or goat cheese
• ⅓ cup sliced almonds or candied pecans
• Optional: 1 avocado, sliced

For the Balsamic Dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and black pepper, to taste

Cooking Directions (Overview)

1. Grill or pan-sear the chicken.
2. Whisk together the balsamic dressing.
3. Assemble spinach, strawberries, onions, cheese, and nuts in a bowl.
4. Slice the chicken and place it on top.
5. Drizzle with dressing and toss gently before serving.

Step-by-Step Preparation Method

Step 1: Prepare the Chicken

1. Pat chicken breasts dry and season with salt, pepper, and olive oil.
2. Heat a grill pan or skillet over medium-high heat.
3. Cook chicken for 4–5 minutes per side, until golden brown and cooked through (internal temp: 165°F / 74°C).
4. Remove from heat, let rest for 5 minutes, then slice thinly.

Step 2: Make the Balsamic Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
2. Adjust sweetness or tanginess to taste.
3. Set aside or refrigerate until ready to serve.

Step 3: Assemble the Salad

1. In a large salad bowl, add baby spinach as the base.
2. Top with sliced strawberries, red onion, and avocado (if using).
3. Sprinkle over feta cheese and almonds.
4. Place sliced chicken on top.

Step 4: Dress and Serve

1. Drizzle the salad evenly with the balsamic dressing.
2. Gently toss just before serving to coat everything evenly.
3. Serve immediately for the freshest flavor and texture.

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How to Serve

Serve this salad freshly tossed, either as a main course or side.

It pairs beautifully with:

• Crusty bread or garlic toast
• Iced tea or lemonade
• Light soups like tomato basil or gazpacho

For a complete meal, serve with a chilled glass of white wine such as Sauvignon Blanc or Pinot Grigio.

Recipe Tips

• Use freshly grilled chicken — it adds warmth that slightly wilts the spinach, enhancing flavor.
• Toast the nuts for extra crunch and aroma.
• Slice strawberries just before serving to keep them juicy and bright.
• Don’t overdress the salad — drizzle lightly to maintain freshness.
• Add protein variety — grilled shrimp or salmon also taste amazing here.

Variations

1. Berry Blast Salad: Add blueberries or raspberries with strawberries for extra sweetness.
2. Chicken Avocado Strawberry Salad: Add creamy avocado slices for richness.
3. Strawberry Poppy Seed Version: Use a poppy seed dressing instead of balsamic for a sweeter flavor.
4. Vegan Option: Omit chicken and cheese; add chickpeas or tofu for protein.
5. Nut-Free Version: Substitute nuts with sunflower or pumpkin seeds.

Freezing and Storage

To Store:

• Store salad and dressing separately in airtight containers.
• Refrigerate for up to 2 days.

To Freeze:

• Not recommended to freeze due to the fresh produce and dressing — it will lose texture upon thawing.

Make-Ahead Tip:

• Grill chicken and prepare dressing up to 2 days ahead.
• Assemble salad right before serving for best freshness.

Special Equipment Needed

• Grill pan or skillet
• Sharp knife
• Mixing bowls
• Whisk
• Salad tongs

Conclusion

Chicken and Strawberry Spinach Salad is the perfect celebration of freshness, color, and balance. It’s light yet satisfying, bursting with flavor, and looks absolutely stunning on the table.

With juicy strawberries, savory chicken, crunchy almonds, and tangy feta — all tied together with a homemade balsamic dressing — this salad transforms simple ingredients into something extraordinary.

Whether it’s a weekday lunch, a summer picnic, or a healthy dinner, this salad delivers vibrant flavor, nourishment, and elegance in every forkful.

Chicken and Strawberry Spinach Salad

When spring and summer roll around, there’s nothing more satisfying than a light yet flavorful salad bursting with color and freshness. Chicken and Strawberry Spinach Salad is that perfect dish — a delightful harmony of tender grilled chicken, juicy strawberries, crisp baby spinach, crunchy nuts, and creamy cheese, all brought together with a tangy-sweet balsamic dressing.

Author: Stella Parker Cuisine: American Course: Salads

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Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

For the Salad:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 6 cups baby spinach (or mixed greens)
• 1 ½ cups fresh strawberries, sliced
• ¼ red onion, thinly sliced
• ½ cup crumbled feta or goat cheese
• ⅓ cup sliced almonds or candied pecans
• 1 Optional: avocado, sliced

For the Balsamic Dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and black pepper, to taste

Instructions

1. Step 1: Prepare the Chicken : Pat chicken breasts dry and season with salt, pepper, and olive oil. Heat a grill pan or skillet over medium-high heat. Cook chicken for 4–5 minutes per side, until golden brown and cooked through (internal temp: 165°F / 74°C). Remove from heat, let rest for 5 minutes, then slice thinly.
2. Step 2: Make the Balsamic Dressing : In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Adjust sweetness or tanginess to taste. Set aside or refrigerate until ready to serve.
3. Step 3: Assemble the Salad : In a large salad bowl, add baby spinach as the base. Top with sliced strawberries, red onion, and avocado (if using). Sprinkle over feta cheese and almonds. Place sliced chicken on top.
4. Step 4: Dress and Serve : Drizzle the salad evenly with the balsamic dressing. Gently toss just before serving to coat everything evenly. Serve immediately for the freshest flavor and texture.

Keywords: Chicken and Strawberry Spinach Salad