Chicken and Berry Spinach Salad – Fresh, Bright, and Satisfying

This Chicken and Berry Spinach Salad is the kind of meal you look forward to on a busy day. It’s crisp, juicy, and full of color, with just the right balance of sweet and savory. Tender chicken, ripe berries, crunchy almonds, and creamy goat cheese all come together over a bed of baby spinach.

A light homemade dressing ties everything together in minutes. It’s simple enough for a weeknight, but pretty enough for company.

What Makes This Special

This salad delivers a crowd-pleasing mix of flavors and textures without any fuss. The berries add natural sweetness against savory, seasoned chicken.

Toasted nuts bring crunch, while goat cheese offers tangy creaminess. The dressing is quick, fresh, and made from pantry staples. Most of all, it feels like a complete meal, not a side.

Ingredients

• For the salad:
• 4 cups baby spinach, rinsed and dried
• 2 cups cooked chicken breast, sliced or shredded (rotisserie works great)
• 1 cup strawberries, hulled and sliced
• 1/2 cup blueberries
• 1/2 cup raspberries (optional but lovely)
• 1/3 cup crumbled goat cheese or feta
• 1/4 cup sliced almonds or chopped pecans, lightly toasted
• 1/4 small red onion, very thinly sliced
• 1 small avocado, sliced (optional)

• For the chicken (if cooking fresh):
• 2 small chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)

• For the dressing:
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar (or white balsamic for a lighter touch)
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste

How to Make It

1. Cook the chicken (if not using pre-cooked): Pat chicken dry.

   Rub with olive oil, salt, pepper, garlic powder, and smoked paprika. Sear in a hot skillet over medium heat for 5–6 minutes per side, or bake at 400°F (200°C) for 18–22 minutes, until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.

2. Toast the nuts: Add almonds or pecans to a dry skillet over medium heat.

   Stir often until fragrant and lightly golden, 3–5 minutes. Transfer to a plate to cool.
3. Make the dressing: In a small jar, combine olive oil, balsamic, honey, Dijon, salt, and pepper. Seal and shake until emulsified.

   Taste and adjust seasoning.

4. Prep the produce: Rinse and dry spinach and berries. Slice strawberries and red onion. If using avocado, slice just before serving to avoid browning.
5. Assemble the salad: Add spinach to a large bowl.

   Top with chicken, strawberries, blueberries, raspberries, red onion, and avocado. Sprinkle with goat cheese and toasted nuts.

6. Dress and toss: Drizzle over half the dressing and gently toss. Add more as needed.

   Serve immediately while everything is crisp and fresh.

Storage Instructions

Keep components separate for best texture. Store the chicken, dressing, and washed, fully dried spinach in separate airtight containers in the fridge. Berries should be stored unwashed until just before serving.

Shelf life: Cooked chicken keeps for 3–4 days.

Dressing lasts up to 1 week. Spinach and berries are best within 2–3 days. Once dressed, the salad should be eaten right away.

If you need a packed lunch, layer in a jar: dressing on the bottom, chicken and berries in the middle, spinach on top.

Toss just before eating.

Benefits of This Recipe

• Balanced nutrition: Lean protein, fiber-rich greens, and healthy fats help keep you full and energized.
• Quick and flexible: Uses rotisserie chicken and pantry staples. Swaps are easy.
• Seasonal and fresh: Berries bring antioxidants and bright flavor with minimal prep.
• Great for meal prep: Make components ahead and assemble in minutes.
• Light but satisfying: Perfect for lunch or a simple dinner without feeling heavy.

Common Mistakes to Avoid

• Overdressing the salad: Spinach wilts quickly. Start with less dressing and add more only if needed.
• Wet greens: Watered-down dressing and soggy leaves are no fun.

  Dry spinach thoroughly.

• Skipping the rest for chicken: Slicing too soon dries it out. Resting keeps it juicy.
• Not toasting the nuts: That quick toast boosts flavor and crunch.
• Using underripe berries: Flavor matters here. Choose ripe, sweet berries for the best balance.

Variations You Can Try

• Protein swap: Try grilled shrimp, salmon, or chickpeas for a vegetarian option.
• Cheese choices: Feta, blue cheese, or shaved Parmesan all work nicely.
• Greens mix: Use arugula for peppery bite, or spring mix for a softer texture.
• Different nuts: Walnuts, pistachios, or candied pecans add their own character.
• Citrus twist: Add orange segments and use a lemon vinaigrette instead of balsamic.
• Grain it up: Toss in cooked farro, quinoa, or wild rice for extra heartiness.
• Herb boost: Fresh basil or mint brings a bright, summer feel.

FAQ

Can I use frozen berries?

Frozen berries tend to bleed color and soften the salad.

If that’s all you have, thaw and drain them well, then pat dry. Fresh will give you the best texture.

What if I don’t like goat cheese?

Use feta for a similar tang, or try shredded mozzarella or shaved Parmesan for a milder option. You can also skip cheese and add extra avocado for creaminess.

How can I make it dairy-free?

Leave out the cheese and add creamy elements like avocado or a few spoonfuls of hummus on the side.

Check your Dijon to ensure it’s dairy-free, which most are.

Is there a way to reduce the sugar in the dressing?

Yes. Cut the honey to 1/2 teaspoon or omit it entirely. If you skip it, you might want to use white balsamic or add a few extra strawberries for natural sweetness.

What’s the best way to cook chicken for salads?

Pan-searing or baking works well.

Season generously, cook to 165°F (74°C), and let it rest before slicing. For convenience, shredded rotisserie chicken is a great standby.

Can I make this ahead for a party?

Prep everything a few hours ahead—but wait to slice the avocado and dress the salad until right before serving. Keep nuts and cheese separate to sprinkle at the end.

How do I keep the red onion from overpowering the salad?

Soak sliced onion in cold water for 10 minutes, then pat dry.

This takes the edge off without losing flavor.

What can I use instead of balsamic?

Red wine vinegar or apple cider vinegar both work. If you switch, you may want to add a touch more honey to balance the acidity.

Can I make it nut-free?

Yes. Use pumpkin seeds or sunflower seeds for crunch, or add crispy chickpeas for a nut-free alternative.

How do I scale this for meal prep?

Multiply the ingredients by the number of servings you want.

Store components separately and portion into containers. Add dressing and avocado right before eating.

Final Thoughts

This Chicken and Berry Spinach Salad proves that simple ingredients can shine when they’re fresh and well-balanced. It’s colorful, satisfying, and easy to tailor to your taste.

Whether you’re making a quick lunch or a light dinner, this bowl has the flavor and texture to keep you coming back. Keep the dressing on hand, switch up the add-ins, and make it your own all season long.