Avocado Strawberry Spinach Salad with Grilled Chicken

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This avocado strawberry spinach salad with grilled chicken is fresh, colorful and full of summer flavor. Tender baby spinach is topped with juicy strawberries, creamy avocado, thinly sliced red onion, crumbled feta and toasted pecans, then crowned with smoky, juicy grilled chicken. A simple honey balsamic vinaigrette ties it all together with the perfect balance of sweet and tangy.

It is ready in about 30 minutes, naturally gluten free, high in protein and light enough for lunch while still filling enough for dinner. If you love fresh main dish salads, try my lemon herb Mediterranean chicken salad or a crunchy cabbage crunch salad.

Why You Will Love This Salad

• Sweet, savory and creamy. Strawberries, avocado, feta and chicken in every bite.
• Ready in 30 minutes. Marinate briefly, grill and toss.
• High protein. About 34 grams of protein per serving.
• Gluten free. Naturally free of gluten with no substitutions needed.
• Beautiful for guests. A colorful salad that looks great on the table.

Ingredients for Strawberry Spinach Chicken Salad

Here is everything you need. Exact amounts are in the recipe card below.

For the grilled chicken

• Boneless skinless chicken breasts: pounded to an even thickness.
• Olive oil, balsamic vinegar and garlic: a quick marinade that adds flavor.
• Salt, pepper and a pinch of smoked paprika.

For the salad

• Baby spinach: tender and mild, the perfect base for fruit.
• Fresh strawberries: hulled and sliced.
• Avocado: ripe but firm, sliced or cubed.
• Red onion: thinly sliced for a gentle bite.
• Feta or goat cheese: tangy and creamy.
• Toasted pecans or sliced almonds: for crunch.

For the honey balsamic vinaigrette

• Extra virgin olive oil and balsamic vinegar.
• Honey: balances the acidity of the vinegar.
• Dijon mustard: helps the dressing emulsify.
• Salt and pepper.

How to Make Avocado Strawberry Spinach Salad with Grilled Chicken

1. Marinate the chicken

Pound the chicken breasts to about 3/4 inch thick so they cook evenly. Toss them with olive oil, balsamic vinegar, minced garlic, salt, pepper and smoked paprika. Let them marinate for 15 minutes, or up to 4 hours in the fridge.

2. Grill the chicken

Heat a grill or cast iron grill pan over medium high heat. Grill the chicken for 5 to 6 minutes per side until it reaches 165°F in the center. Let it rest for 5 minutes, then slice it against the grain.

3. Make the vinaigrette

Add the olive oil, balsamic vinegar, honey, Dijon, salt and pepper to a small mason jar. Close the lid and shake until smooth and slightly thickened.

4. Prep the salad

Wash and dry the spinach in a salad spinner. Hull and slice the strawberries. Halve, pit and slice the avocado with an avocado slicer. Thinly slice the red onion and toast the pecans in a dry pan for 3 to 4 minutes until fragrant.

5. Assemble and serve

Place the spinach in a large serving bowl or on a platter. Arrange the strawberries, avocado, red onion, feta and pecans on top, then add the sliced chicken. Drizzle with the honey balsamic vinaigrette just before serving.

Tips for the Best Strawberry Spinach Salad

• Use ripe, sweet strawberries. They are the star of the salad.
• Dry the spinach well. Wet leaves dilute the dressing and wilt faster.
• Toast the nuts. It takes only minutes and makes them much more flavorful.
• Slice the avocado last. A squeeze of lemon keeps it from browning.
• Dress right before serving. Spinach wilts quickly once dressed.

Why Strawberries and Spinach Work So Well

Pairing fruit with leafy greens might seem unusual at first, but strawberries and spinach are a classic combination for a reason. Spinach has a mild, slightly earthy flavor that lets the bright sweetness of strawberries shine. Tangy feta balances the sweetness, and toasted pecans add a buttery crunch. Creamy avocado brings richness, and a honey balsamic dressing links everything together, since balsamic vinegar has a natural sweetness that loves berries. Add smoky grilled chicken, and you get a salad with sweet, salty, tangy, creamy and crunchy flavors all in one bowl.

Choosing the Best Strawberries and Avocado

Look for strawberries that are bright red all the way to the stem, with fresh green caps and a sweet smell. Avoid berries with white shoulders or soft spots. Rinse them just before using, since washing too early makes them spoil faster. For the avocado, choose one that yields slightly when you press gently near the stem. If it feels hard, it needs a few more days; if it feels mushy, it will be too soft to slice neatly. To ripen avocados faster, place them in a paper bag with a banana on the counter.

How to Grill Juicy Chicken Every Time

Juicy grilled chicken is what turns this from a side salad into a satisfying meal. The first step is pounding the breasts to an even thickness, so the thin end does not dry out while the thick end is still cooking. A short marinade of olive oil, balsamic vinegar and garlic adds flavor and helps the chicken brown. Make sure the grill or pan is fully preheated and lightly oiled before adding the chicken, and resist the urge to move it for the first few minutes so it develops nice grill marks. Flip only once. Use an instant read thermometer and take the chicken off at 165°F, then rest it for 5 minutes before slicing so the juices stay in the meat. If you do not have a grill, a cast iron grill pan on the stove or even a hot oven at 425°F for about 18 minutes works well.

Homemade Honey Balsamic Vinaigrette

This simple dressing takes just a minute to shake together and tastes much better than bottled. The ratio is roughly two parts olive oil to one part balsamic vinegar, with a spoonful of honey for sweetness and a little Dijon mustard to help it emulsify so it does not separate right away. Use a good quality balsamic vinegar, since it is the main flavor. If your vinegar is very thick and sweet, you may want to use a little less honey. Taste the dressing on a spinach leaf before adding more salt or honey. It keeps in the fridge for up to a week. The olive oil may firm up when cold, so let it sit at room temperature for 10 minutes and shake it again before serving.

Easy Variations

• Swap the protein: use grilled shrimp, salmon or rotisserie chicken.
• Vegetarian: skip the chicken and add chickpeas or quinoa.
• Different cheese: try goat cheese, blue cheese or fresh mozzarella.
• Add more fruit: blueberries, blackberries or sliced peaches are lovely in summer.
• Different nuts: candied walnuts, sliced almonds or sunflower seeds all work.
• Poppy seed dressing: swap the balsamic for a creamy poppy seed dressing.

What to Serve With This Salad

This salad is a complete meal, but it pairs nicely with warm crusty bread, a cup of soup or a simple grain like quinoa. For a summer spread, serve it alongside a fresh corn and tomato salad and grilled vegetables. It also makes a great lighter side next to honey BBQ chicken bites at a barbecue.

Meal Prep and Storage

• Meal prep: store the chicken, spinach, strawberries and nuts separately in glass meal prep containers.
• Dressing: keep the vinaigrette in small salad dressing containers and add it just before eating.
• Avocado: slice it fresh on the day you eat the salad.
• Fridge: undressed ingredients keep for up to 3 days; the vinaigrette keeps for 1 week.
• Dressed salad: best eaten right away, since the spinach and avocado soften quickly.

Is This Salad Healthy?

Yes. Spinach is rich in iron, folate, vitamin K and antioxidants. Strawberries provide vitamin C and fiber, avocado adds heart healthy fats and potassium, and grilled chicken gives you lean protein. Nuts bring extra healthy fats and crunch. Each serving has about 480 calories and 34 grams of protein. To make it lighter, use less cheese and nuts, or halve the dressing.

Making It for a Crowd

This salad is perfect for bridal showers, baby showers, Easter lunch and summer parties because it looks so pretty. For a crowd, arrange everything on a large platter in rows or sections, and serve the chicken and dressing on the side so guests can build their own plates. You can grill the chicken and make the dressing a day ahead, then slice the fruit and avocado just before serving. Plan on about 2 cups of spinach per person for a main dish salad.

Common Mistakes to Avoid

• Overcooking the chicken. Use a thermometer and pull it at 165°F.
• Slicing chicken too soon. Let it rest so it stays juicy.
• Using mushy strawberries. They make the salad watery.
• Dressing the salad too early. Wait until just before serving.

Frequently Asked Questions

Can I make strawberry spinach salad ahead of time?

Yes. Prep the chicken, dressing, nuts and spinach ahead, and slice the strawberries and avocado shortly before serving. Toss with dressing right before eating.

What dressing goes best with strawberry spinach salad?

Honey balsamic vinaigrette is a classic choice. Poppy seed dressing and lemon vinaigrette are also delicious.

Can I use rotisserie chicken?

Yes. Rotisserie chicken is a great shortcut. Slice or shred it and add it on top.

How do I keep avocado from turning brown?

Slice it just before serving and squeeze a little lemon or lime juice over the slices.

Is this salad gluten free?

Yes. All the ingredients are naturally gluten free. Check your balsamic vinegar and mustard labels if you have celiac disease.

Can I use a different green?

Yes. Mixed greens, arugula or chopped romaine all work well with strawberries.

A Fresh Salad for Sunny Days

This avocado strawberry spinach salad with grilled chicken is bright, satisfying and easy to make. It is perfect for weeknight dinners, packed lunches and summer entertaining. If you make it, leave a star rating and a comment below, and save it to your Pinterest summer salads board.

Nutrition Per Serving

Nutrient	Amount
Calories	480 kcal
Protein	34 g
Carbohydrates	18 g
Fat	31 g
Saturated Fat	7 g
Fiber	7 g
Sugar	10 g
Sodium	620 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.