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Fresh Strawberry Spinach Chicken Salad

fresh strawberry spinach chicken salad - featured image
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A light, fruity, and healthy summer salad featuring fresh strawberries, baby spinach, grilled chicken, and a tangy homemade vinaigrette. Perfect for quick lunches or family picnics.

Ingredients

Scale
  • 6 cups fresh baby spinach leaves, washed and dried
  • 2 cups strawberries, hulled and sliced
  • 2 medium boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 1/4 cup slivered almonds, lightly toasted
  • 1/4 small red onion, thinly sliced (optional)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup + 2 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 3 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt to taste (kosher salt recommended)
  • Freshly ground black pepper to taste
  • 1 tbsp lemon juice

Instructions

  1. Prepare the Chicken Marinade: In a medium bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, minced garlic, salt, and pepper. Add the chicken breasts and coat them well. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
  2. Cook the Chicken: Heat grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing thinly.
  3. Toast the Almonds: While chicken rests, toast slivered almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Set aside to cool.
  4. Make the Dressing: In a small bowl, whisk together remaining 1/4 cup olive oil, 2 tablespoons balsamic vinegar, honey, Dijon mustard, lemon juice, salt, and pepper until smooth and slightly thickened.
  5. Assemble the Salad: In a large bowl, combine baby spinach, sliced strawberries, thinly sliced red onion, and crumbled feta. Toss gently to mix.
  6. Add Chicken & Dressing: Top salad with sliced grilled chicken and toasted almonds. Drizzle dressing over salad and toss lightly to coat without bruising ingredients.
  7. Serve Immediately: Serve fresh for best texture and flavor. Optionally serve with crusty bread.

Notes

Marinate chicken for 15-30 minutes to keep it juicy without breaking down the meat. Use fresh, firm baby spinach leaves and add dressing just before serving to avoid sogginess. Toast almonds carefully to prevent burning. Rest chicken before slicing to retain juices. Pat strawberries dry if extra juicy to prevent watery salad.

Nutrition

Keywords: strawberry spinach chicken salad, healthy summer salad, grilled chicken salad, fresh strawberry salad, easy lunch recipe, gluten-free salad, low-carb salad

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