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Strawberry Spinach Salad with Chicken, showcasing vibrant colors and fresh textures

Strawberry Spinach Salad with Chicken

Fresh spinach salad topped with juicy grilled chicken, sweet strawberries, and tangy balsamic vinaigrette for a perfect summer meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 6 cups fresh baby spinach
  • 2 cups fresh strawberries hulled and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced almonds toasted
  • 1/4 red onion thinly sliced
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1/3 cup olive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Season chicken breasts with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F.
  2. Let chicken rest for 5 minutes, then slice into strips.
  3. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper.
  4. Slowly drizzle in olive oil while whisking to create a smooth vinaigrette.
  5. In a large salad bowl, combine spinach, sliced strawberries, and red onion.
  6. Add sliced chicken on top of the salad.
  7. Drizzle with balsamic vinaigrette and toss gently to combine.
  8. Top with crumbled feta cheese and toasted almonds before serving.

Notes

Toast almonds in a dry skillet for 2-3 minutes for extra flavor. Chicken can be cooked ahead and served cold. Store leftover salad without dressing for up to 2 days.