Hey y'all! Looking for a fresh and vibrant dish that sings with flavor? This Grilled Chicken Salad with Strawberries and Spinach is as delicious as it is beautiful–perfect for family lunches, picnics, or entertaining friends on a sunny day. The juicy, smoky chicken pairs perfectly with sweet strawberries, crisp spinach, and tangy feta, all brought together by a bright balsamic vinaigrette. Let's get cooking!

Why You'll Love This

Quick & easy – Ready in just 30 minutes, great for busy weeknights.
Super fresh flavors – Sweet strawberries and crisp spinach are a match made in heaven.
Protein-packed – The grilled chicken keeps you full and satisfied.
Nutrient-rich – Spinach, strawberries, and almonds provide lots of vitamins and antioxidants.
Customizable – Easily swap or add ingredients to fit your taste preferences.

Ingredients

2 boneless, skinless chicken breasts (about 12 oz total)
6 cups baby spinach, washed and dried
1 cup fresh strawberries, hulled and sliced
¼ cup sliced almonds, toasted
⅓ cup crumbled feta cheese
2 tablespoons olive oil (for brushing chicken)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Balsamic Vinaigrette:

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
Pinch black pepper

Directions

Step 1: Prep and Season the Chicken

Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
Brush chicken breasts with olive oil on both sides, and season evenly with salt, pepper, and garlic powder.

Step 2: Grill the Chicken

Place chicken on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear.
Transfer to a plate, cover loosely, and let rest for 5 minutes before slicing.

Step 3: Prepare the Salad

In a large bowl, combine baby spinach, sliced strawberries, crumbled feta, and toasted almonds.

Step 4: Make the Balsamic Vinaigrette

In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.

Step 5: Assemble and Toss

Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat.
Slice the grilled chicken and arrange it over the tossed salad.
Drizzle with the remaining vinaigrette and sprinkle with extra feta or almonds if desired. Serve immediately!

Notes

If you don’t have a grill, a stovetop grill pan or even a regular skillet works well for cooking the chicken.
To toast almonds, cook them in a dry skillet over medium heat for 2-3 minutes until golden, stirring frequently.
Let the grilled chicken rest before slicing for perfectly juicy bites.

Variations

Berry mix salad: Add blueberries or raspberries for extra color and sweetness.
Dairy-free: Skip the feta or use a dairy-free cheese alternative.
Walnut crunch: Substitute walnuts or pecans for the almonds for a different flavor and texture.

Required Equipment

Grill or grill pan
Large salad bowl
Sharp knife and cutting board
Small bowl or jar for dressing
Tongs

Storage Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the chicken, salad, and vinaigrette separate until ready to serve. Grilled chicken alone will last up to 3-4 days refrigerated.

Suggested Pairings & Serving Recommendations

Serve with a slice of crusty bread or a fresh baguette.
Pair with sparkling water, white wine, or iced tea for a refreshing meal.
Add a side of roasted sweet potatoes for extra heartiness.

Pro Tips

Marinate your chicken for 30 minutes in olive oil, lemon, and herbs beforehand for deeper flavor.
Slice chicken thinly across the grain for the most tender texture.
Use very ripe strawberries for maximum sweetness and juiciness.

Frequently Asked Questions

Can I use rotisserie or leftover chicken instead of grilling?

Absolutely! Just slice and reheat gently, or serve cold for a quick shortcut.

What other greens can I use besides spinach?

Arugula or mixed baby greens both work wonderfully and add a nice peppery flavor.

How do I keep the salad from getting soggy if making ahead?

Keep the dressing and chicken separate, and assemble right before serving for freshest texture.

Prep Time & Total Time

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes