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

This Strawberry Spinach Salad with Grilled Chicken is a feel-good meal that tastes like spring and eats like dinner. Sweet strawberries, tender chicken, crisp spinach, and crunchy nuts meet a tangy balsamic dressing that ties everything together. It’s simple to make, beautiful on the table, and perfect for busy weeknights or easy entertaining.

You get the best of both worlds: something light and fresh that still fills you up.

What Makes This Special

This salad is all about balance—sweet, savory, tangy, and crunchy in one bowl. The grilled chicken adds satisfying protein, while the strawberries and spinach bring bright flavor and color. A quick homemade balsamic vinaigrette pulls in just the right amount of acidity, so nothing tastes heavy or flat.

It’s versatile too: adjust the toppings, swap the nuts or cheese, and make it your own with whatever you have on hand.

Ingredients

• For the salad:
• 6 cups baby spinach, rinsed and dried
• 2 cups fresh strawberries, hulled and sliced
• 1 avocado, sliced or diced (optional but recommended)
• 1/3 cup red onion, very thinly sliced
• 1/2 cup crumbled feta or goat cheese
• 1/2 cup toasted pecans, walnuts, or sliced almonds
• For the grilled chicken:
• 1 lb boneless, skinless chicken breasts (about 2 large)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional, for a subtle smoky note)
• For the balsamic vinaigrette:
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (adjust to taste)
• 1 small garlic clove, finely minced
• 1/4 cup extra-virgin olive oil
• Pinch of salt and black pepper

Step-by-Step Instructions

1. Prep the chicken. Pat the chicken dry. In a small bowl, mix olive oil, salt, pepper, garlic powder, and smoked paprika. Rub evenly over both sides of the chicken breasts.
2. Grill the chicken. Heat a grill or grill pan over medium-high heat.

   Cook chicken 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.

3. Toast the nuts. In a dry skillet over medium heat, toast your chosen nuts for 3–4 minutes, stirring often, until fragrant and lightly golden. Set aside to cool.
4. Make the vinaigrette. Whisk together balsamic vinegar, Dijon, honey, and garlic.

   Slowly stream in olive oil while whisking until emulsified. Season with a pinch of salt and pepper. Taste and adjust sweetness or acidity as needed.
5. Prep the produce. Slice the strawberries, red onion, and avocado.

   Rinse and dry the spinach well so the dressing clings to the leaves.

6. Assemble the salad base. In a large bowl, add spinach, strawberries, red onion, and half the nuts and cheese. Drizzle with a little vinaigrette and toss gently to coat.
7. Top and finish. Add sliced grilled chicken and avocado on top. Sprinkle with the remaining nuts and cheese.

   Drizzle with more dressing to taste. Serve immediately.

Storage Instructions

Store components separately for best texture. Keep the spinach, sliced strawberries, and onion in airtight containers in the fridge for up to 2 days.

The grilled chicken will keep 3–4 days when refrigerated. The vinaigrette lasts up to 1 week in a sealed jar—just shake before using. Avoid dressing the entire salad in advance; it will wilt.

If you must store leftovers, keep them in a shallow container and eat within 24 hours.

Why This is Good for You

• Protein + fiber: Grilled chicken brings lean protein, while spinach, strawberries, and avocado deliver fiber that helps you feel full and steady.
• Vitamins and antioxidants: Spinach provides vitamins A, C, and K, and strawberries add vitamin C and antioxidant-rich compounds that support overall wellness.
• Healthy fats: Olive oil and avocado offer heart-healthy monounsaturated fats, which help your body absorb fat-soluble vitamins and keep you satisfied.
• Balanced meal: This salad has a smart mix of macronutrients—protein, fat, and carbs—so it’s energizing without feeling heavy.

Common Mistakes to Avoid

• Skipping the rest time for chicken: Slicing too soon causes juices to run out and the chicken to dry. Let it rest at least 5 minutes.
• Overdressing the greens: Too much dressing makes the spinach soggy. Start with less and add more as needed.
• Using wet spinach: Water clings to the leaves and dilutes the vinaigrette.

  Dry thoroughly with a salad spinner or clean towel.

• Thick, uneven chicken breasts: If the breasts are very thick on one side, pound them to even thickness so they cook evenly and stay tender.
• Not seasoning the chicken enough: The salad is simple, so well-seasoned chicken makes a big difference. Salt is your friend.

Variations You Can Try

• Swap the protein: Use grilled shrimp, salmon, or sliced rotisserie chicken. For a plant-based option, try crispy baked tofu or chickpeas.
• Change the cheese: Goat cheese adds creaminess and tang; blue cheese brings bold flavor.

  For dairy-free, skip the cheese and add extra avocado or toasted seeds.

• Different nuts or seeds: Candied pecans for a sweet crunch, pistachios for color, or pepitas and sunflower seeds for a nut-free option.
• Berry mix: Add blueberries or blackberries, or swap in sliced peaches when in season.
• Grains for staying power: Toss in cooked quinoa or farro to make it extra hearty and lunch-friendly.
• Citrus twist: Replace part of the balsamic with fresh lemon juice and add orange segments to the salad.

FAQ

Can I use a store-bought dressing?

Yes, a good-quality balsamic vinaigrette works fine. Look for one with olive oil and minimal added sugar. Still, homemade takes just a few minutes and tastes fresher.

What if I don’t have a grill?

Use a grill pan, cast-iron skillet, or bake the chicken at 400°F (205°C) for 18–22 minutes, depending on thickness.

Pan-searing followed by a short oven finish also works well.

How do I keep the sliced strawberries fresh?

Slice them just before serving. If prepping ahead, store them in a paper towel–lined container to absorb moisture and keep them from getting mushy.

Can I make this salad ahead?

Yes—prep all components and store separately. Assemble and dress right before serving.

If packing for lunch, keep the dressing in a small container and add it when you’re ready to eat.

What’s the best way to check if the chicken is done?

Use an instant-read thermometer. Insert it into the thickest part of the breast; it should read 165°F (74°C). This keeps the chicken safe and juicy.

Is there a way to make it lower in sugar?

Use less honey in the dressing or skip it entirely—balsamic vinegar and strawberries bring natural sweetness.

Choose unsweetened nuts and avoid candied toppings.

Can I use frozen strawberries?

For this salad, fresh is best. Frozen strawberries tend to release water and become soft as they thaw, which can make the salad watery and less crisp.

What can I use instead of spinach?

Baby arugula or a spring mix both work. Arugula adds a peppery bite that pairs nicely with the sweet berries and tangy dressing.

How can I make it meal-prep friendly?

Portion cooked chicken, toasted nuts, and cheese in separate containers.

Keep spinach and strawberries dry. Pack the dressing separately. Combine just before eating to keep everything crisp.

Wrapping Up

Strawberry Spinach Salad with Grilled Chicken is a simple, bright meal that feels special without a lot of effort.

With a handful of fresh ingredients and a quick vinaigrette, you get a colorful plate full of flavor and texture. Keep the core elements, switch up the toppings, and make it your own. It’s the kind of salad you’ll want on repeat—fresh, fast, and satisfying every time.