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Strawberry Chicken Spinach Salad

Strawberry Chicken Spinach Salad

iamwinfred
This Strawberry Chicken Spinach Salad is a fresh, vibrant, and satisfying meal that comes together in just over 30 minutes. Tender seasoned grilled chicken is layered over baby spinach with juicy sliced strawberries, crunchy candied pecans, creamy crumbled feta, and thinly sliced red onion, all brought together with a tangy homemade balsamic vinaigrette. It's the kind of salad that's beautiful enough for entertaining but simple enough for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 410 kcal

Equipment

  • Cast iron grill pan or skillet For searing and grilling the chicken
  • Instant-read meat thermometer To check chicken reaches 165°F (74°C)
  • Large salad bowl For assembling the finished salad
  • Small mixing bowl or jar with lid For whisking or shaking the balsamic vinaigrette
  • Sharp chef's knife and cutting board For slicing chicken, strawberries, and red onion
  • Measuring spoons and cups
  • Tongs For flipping chicken and tossing the salad
  • Whisk or fork For emulsifying the dressing
  • Zip-lock bag and rolling pin or meat mallet (optional) For pounding chicken breasts to even thickness

Ingredients
  

For the Chicken

  • 2 boneless skinless chicken breasts about 1 lb / 450g total; pound to even thickness if thicker than 1 inch
  • 1 tbsp olive oil for cooking the chicken
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried Italian seasoning
  • salt and black pepper to taste

For the Salad

  • 5 oz fresh baby spinach about 140g; pre-washed preferred
  • 1 1/2 cups fresh strawberries about 250g; hulled and sliced
  • 1/2 cup candied pecans about 55g; plain toasted pecans may be substituted
  • 1/2 cup crumbled feta cheese about 75g; goat cheese or Parmesan may be substituted
  • 1/4 small red onion very thinly sliced; soak in cold water for 10 minutes to mellow sharpness if desired

For the Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar 60ml; aged balsamic preferred for best flavor
  • 3 tbsp extra virgin olive oil 45ml
  • 1 tbsp honey adjust to taste
  • 1 tsp Dijon mustard helps emulsify the dressing
  • salt and black pepper to taste, for the dressing

Instructions
 

  • Pound chicken breasts to an even thickness if needed, then rub all over with olive oil. Season both sides with garlic powder, onion powder, Italian seasoning, salt, and pepper, and let rest at room temperature for 10 minutes.
  • Combine balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Whisk or shake vigorously until emulsified, then taste and adjust sweetness or acidity as needed. Set aside.
  • Heat a grill pan or skillet over medium-high heat for 2 minutes, then cook the chicken undisturbed for 5–6 minutes per side until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest for 5 minutes before slicing.
  • Slice the rested chicken thinly against the grain into approximately ¼-inch pieces for tender, salad-ready portions. Set aside.
  • Hull and slice the strawberries into ¼-inch pieces. Thinly slice the red onion into half-rings, soaking in cold water for 10 minutes if you'd like to reduce sharpness, then pat dry.
  • Add baby spinach to a large bowl, then layer the sliced strawberries, red onion, candied pecans, and crumbled feta on top. Arrange the sliced chicken over everything.
  • Re-whisk or shake the dressing, then drizzle two-thirds of it over the salad and toss gently with tongs. Add more dressing to taste and serve immediately for the best texture.

Notes

  • Dress the salad right before serving — spinach wilts within 15–20 minutes of being dressed.
  • For meal prep, store all components separately in airtight containers for up to 3 days and assemble when ready to eat.
  • If using plain pecans instead of candied, toast them in a dry skillet over medium heat for 3–4 minutes to bring out their flavor.
  • Soaking sliced red onion in cold water for 10 minutes significantly mellows its sharpness without losing crunch.
  • Pound chicken breasts to an even 1-inch thickness before cooking so they cook through evenly without dry spots.
  • Always let cooked chicken rest for 5 minutes before slicing — this keeps the juices locked in and the meat tender.
  • Goat cheese, blue cheese, or shaved Parmesan are excellent substitutes for feta cheese.
  • A poppy seed dressing is a popular alternative to balsamic vinaigrette and pairs equally well with the strawberries and spinach.
  • Sliced avocado, fresh raspberries, or blueberries make great additions or substitutions if strawberries are out of season.
  • The balsamic vinaigrette keeps in a sealed jar in the refrigerator for up to 7 days — shake well before each use.

Nutrition

Serving: 1ServingCalories: 410kcalCarbohydrates: 18gProtein: 32gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 80mgSodium: 380mgPotassium: 620mgFiber: 3gSugar: 11gVitamin A: 60IUVitamin C: 50mgCalcium: 12mgIron: 15mg
Keyword balsamic vinaigrette salad, easy summer salad, grilled chicken salad, spinach salad with strawberries, strawberry chicken spinach salad
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