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Avocado strawberry spinach salad with grilled chicken on a platter

Avocado Strawberry Spinach Salad with Grilled Chicken

Baby spinach topped with strawberries, avocado, red onion, feta, toasted pecans and juicy grilled chicken, drizzled with a honey balsamic vinaigrette. A colorful, high protein, gluten free summer salad.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinate 15 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Grilled Chicken
  • 1 1/4 lb boneless skinless chicken breasts pounded to 3/4 inch
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
Salad
  • 6 cups baby spinach
  • 2 cups fresh strawberries hulled and sliced
  • 1 large avocado sliced
  • 1/4 red onion thinly sliced
  • 1/2 cup crumbled feta or goat cheese
  • 1/2 cup pecans toasted
Honey Balsamic Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Toss the chicken with the olive oil, balsamic vinegar, garlic, salt, pepper and smoked paprika. Marinate for 15 minutes or up to 4 hours in the fridge.
  2. Grill the chicken over medium high heat for 5 to 6 minutes per side until it reaches 165°F. Rest 5 minutes and slice.
  3. Shake the vinaigrette ingredients in a jar until smooth.
  4. Toast the pecans in a dry skillet for 3 to 4 minutes.
  5. Arrange the spinach, strawberries, avocado, red onion, feta and pecans on a platter and top with the chicken.
  6. Drizzle with vinaigrette just before serving.

Notes

For meal prep, store the chicken, greens, berries, nuts and dressing separately and slice the avocado fresh. Undressed components keep for up to 3 days.