I still remember the first time I made this salad—it was one of those hot afternoons when I wanted something fresh but still filling.
I had a bunch of ripe strawberries on the counter, some leftover grilled chicken in the fridge, and a bag of baby spinach that needed to be used. A quick toss later, and I had the perfect mix of sweet, savory, and crunchy in one bowl.
Ever since, this has been my go-to when I need something light yet packed with flavor and nutrition. Whether you’re looking for a healthy lunch or an easy dinner, this Strawberry Spinach Chicken Salad checks all the boxes!
Tips for Maximum Flavor & Nutrition:
- Marinate the Chicken for 15-30 minutes before cooking in olive oil, lemon juice, and garlic for extra juiciness.
- Use Fresh Ingredients! Farmers’ market strawberries and spinach make all the difference.
- Add Some Crunch: If you like an extra crunch, toss in homemade croutons or roasted chickpeas.
- Make It a Meal Prep: Store the salad ingredients separately and add the dressing right before eating.
Variations & Substitutions:
- Vegetarian? Skip the chicken and add extra avocado or grilled tofu.
- Dairy-Free? Swap out feta for a sprinkle of nutritional yeast or leave it out.
- Nut-Free? Try pumpkin seeds or sunflower seeds instead of almonds.
- Extra Protein? Add a hard-boiled egg or a handful of quinoa.
Serving Suggestions & Presentation Tips:
- Serve in a big wooden bowl for a rustic, inviting look.
- Garnish with extra fresh strawberries on top for a pop of color.
- Pair with a crisp white wine or a refreshing homemade lemonade.
Strawberry Spinach Chicken Salad – Fresh, Flavorful & Packed with Nutrition!
A fresh, protein-packed salad with juicy grilled chicken, sweet strawberries, crunchy almonds, and tangy feta, all tossed in a homemade balsamic dressing.
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
Ingredients
For the Salad:
- 2 boneless, skinless chicken breasts
- 6 cups fresh baby spinach
- 1 cup fresh strawberries, hulled and sliced
- ½ small red onion, thinly sliced
- ¼ cup crumbled feta cheese (or goat cheese)
- ¼ cup sliced almonds (or walnuts, pecans)
- 1 small avocado, diced
- ½ cup cucumber, sliced (optional)
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey (or maple syrup for vegan option)
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt & black pepper, to taste
Instructions
-
Cook the Chicken: Season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium heat. Add a drizzle of olive oil and cook the chicken for 6-7 minutes per side until golden brown and cooked through. Let it rest for 5 minutes before slicing.
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Make the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until well combined.
-
Assemble the Salad: In a large bowl, toss together spinach, strawberries, red onion, cucumber, avocado, and sliced almonds.
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Add the Chicken: Slice the grilled chicken into strips and lay it on top of the salad.
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Drizzle & Serve: Pour the dressing over the salad and gently toss to coat everything evenly. Sprinkle with feta cheese and serve immediately.
Notes
Perfect for meal prep! Store dressing separately and add when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled, Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: ~350 per serving
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
