Grilled Chicken With Strawberry Spinach Salad – Fresh, Bright, And Satisfying

Fresh strawberries, crisp spinach, and juicy grilled chicken make a simple meal that tastes like sunshine on a plate. This dish is bright, balanced, and perfect for busy weeknights or relaxed weekend lunches. The flavors are familiar yet a little special, thanks to a tangy-sweet dressing and crunchy toppings.

It’s quick to throw together, and the ingredients are easy to find. If you want something light but filling, this salad hits the spot.

What Makes This Special

This recipe mixes sweet, savory, and tangy in a way that feels effortless. The grilled chicken adds warmth and protein, while strawberries bring a pop of sweetness that pairs beautifully with leafy spinach.

A simple balsamic-honey dressing ties everything together without overpowering the fresh ingredients. Plus, it’s flexible: you can swap cheeses, nuts, or even the greens and still get a great result.

What You’ll Need

• For the chicken:
• 2 large boneless, skinless chicken breasts (about 1 to 1.25 pounds total)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano (optional)
• For the salad:
• 6 cups baby spinach (about 5 ounces)
• 1 1/2 cups sliced fresh strawberries
• 1/3 cup thinly sliced red onion
• 1/2 cup crumbled goat cheese or feta
• 1/3 cup toasted almonds or pecans (sliced or chopped)
• 1 avocado, sliced (optional)
• Fresh basil or mint, torn, for garnish (optional)
• For the dressing:
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced
• Pinch of kosher salt and black pepper, to taste

Instructions

1. Prep the chicken. Pat the chicken dry. If the breasts are thick, slice them horizontally to create cutlets or pound to an even 1/2-inch thickness.

   This helps them cook quickly and stay juicy.

2. Season generously. Rub the chicken with olive oil. Sprinkle both sides with salt, pepper, garlic powder, paprika, and oregano if using. Let it sit while you heat the grill.
3. Heat the grill or skillet. Preheat an outdoor grill to medium-high heat (about 425–450°F).

   For indoors, use a grill pan or cast-iron skillet over medium-high.

4. Grill the chicken. Cook 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Move to a plate, tent loosely with foil, and rest 5 minutes before slicing.
5. Make the dressing. In a small jar, combine olive oil, balsamic, honey, Dijon, garlic, salt, and pepper. Shake until emulsified.

   Taste and adjust: add a touch more honey for sweetness or vinegar for brightness.
6. Assemble the salad base. In a large bowl, add the spinach. Drizzle with a little dressing and toss lightly to coat. This helps the leaves hold up.
7. Add the toppings. Layer in strawberries, red onion, cheese, and nuts.

   Add avocado if you’re using it.

8. Slice the chicken. Cut the rested chicken into strips or bite-size pieces. Place on top of the salad.
9. Finish and serve. Spoon over more dressing to taste. Add torn basil or mint if you like.

   Serve right away while the chicken is warm.

How to Store

• Keep components separate. Store the chicken, greens, toppings, and dressing in separate containers. This prevents soggy spinach.
• Refrigeration. Cooked chicken keeps for 3–4 days in the fridge. Dressing lasts up to a week.

  Wash and fully dry the spinach before storing to extend freshness.

• Make-ahead tip. Slice strawberries and onions the day before. Toast nuts ahead and keep them in an airtight container at room temp.
• Leftover assembly. Reheat chicken gently in a skillet or the microwave just to warm through, then assemble the salad fresh.

Benefits of This Recipe

• Balanced nutrition. Lean protein from chicken, fiber and vitamins from spinach and berries, and healthy fats from olive oil and nuts make a satisfying, well-rounded meal.
• Quick and flexible. Most of the work is simple prep. You can swap ingredients based on what’s in your fridge without losing flavor.
• Great for meal prep. Cooking a batch of chicken and mixing the dressing ahead gives you easy lunches for days.
• Seasonal and fresh. Strawberries shine in spring and summer, but the salad still works year-round with good-quality berries.

Pitfalls to Watch Out For

• Overcooked chicken. Dry chicken throws off the balance.

  Use a thermometer and pull it at 165°F, then rest before slicing.

• Soggy salad. Don’t dress the entire salad far in advance. Toss spinach lightly and add more dressing at the table if needed.
• Watery strawberries. Very ripe berries can bleed. Slice them just before serving and pat dry if they’re extra juicy.
• Too much bitterness. If your balsamic is sharp, add a touch more honey and a pinch of salt to round it out.

Recipe Variations

• Swap the protein. Try grilled shrimp, salmon, or rotisserie chicken.

  For a vegetarian option, use crispy chickpeas or grilled halloumi.

• Change the greens. Use arugula for peppery bite, mixed spring greens for softness, or a blend of spinach and romaine for extra crunch.
• Play with cheese. Goat cheese adds tangy creaminess; feta is briny; shaved Parmesan brings a savory edge.
• Nut alternatives. Use pistachios, walnuts, or candied pecans. Sunflower seeds or pumpkin seeds work if you need a nut-free crunch.
• Different dressing. A poppy seed dressing, lemon vinaigrette, or strawberry-balsamic reduction offers a fresh twist.
• Add grains. Toss in cooked quinoa, farro, or wild rice to make it even more filling.
• Herb boost. Fresh basil, mint, or tarragon lifts the flavor without much effort.

FAQ

Can I use frozen strawberries?

Fresh is best for texture, but in a pinch you can use frozen berries thawed and drained well. Pat them dry and add just before serving to avoid watering down the salad.

What if I don’t have a grill?

A hot cast-iron skillet or grill pan works great.

Sear the chicken in a bit of oil over medium-high heat, then lower the heat and finish cooking until it reaches 165°F.

How sweet should the dressing be?

It should be balanced, not sugary. Start with the listed honey and adjust by 1/2 teaspoon at a time. The sweetness should highlight the strawberries, not compete with them.

Can I marinate the chicken?

Yes.

A quick 30-minute marinade of olive oil, balsamic, garlic, and herbs adds depth. Pat the chicken dry before grilling to encourage browning.

How do I toast nuts without burning them?

Toast in a dry skillet over medium heat for 3–5 minutes, shaking often, until fragrant and lightly golden. Or bake at 350°F for 6–8 minutes, watching closely.

Is this recipe gluten-free?

Yes, as written.

Just ensure your Dijon and any add-ins are certified gluten-free if cross-contamination is a concern.

What’s the best way to slice the chicken?

Let it rest, then slice against the grain into 1/2-inch strips. This keeps it tender and easy to eat with the salad.

Can I make it dairy-free?

Absolutely. Skip the cheese or use a dairy-free crumble.

Add extra avocado or nuts for creaminess and richness.

How can I make the salad more filling?

Add grains like quinoa or farro, or include more avocado and nuts. A slice of crusty bread on the side also rounds out the meal.

What wine pairs well with this?

A chilled rosé or a crisp Sauvignon Blanc complements the berries and greens without overpowering the chicken.

Wrapping Up

Grilled Chicken with Strawberry Spinach Salad is simple food done right: fresh ingredients, clean flavors, and a satisfying mix of textures. It’s easy enough for weeknights and pretty enough for guests.

Keep the components on hand and you’ll have a feel-good meal ready in minutes. Once you make it, you’ll want it on repeat all season long.