Strawberry Chicken Spinach Salad

Summer brings so many fresh flavors, and this Strawberry Chicken Spinach Salad is a perfect way to celebrate them. The combination of juicy strawberries, tender chicken, and crisp baby spinach creates a refreshing and satisfying meal. Each bite is a balance of sweet, savory, and tangy notes, making it a standout choice for lunch, a light dinner, or even a picnic spread.

What makes this salad truly special is how versatile it is. You can keep it simple with just the essentials—spinach, strawberries, and grilled chicken—or dress it up with nuts, cheese, or a drizzle of balsamic glaze. It’s a spring salad that feels bright and seasonal, perfect for enjoying the vibrant colors and flavors of the season.

The chicken adds a hearty element, making this strawberry chicken salad filling enough to serve as a main dish. Meanwhile, the spinach provides a nutrient-packed base, and the strawberries bring a natural sweetness that ties everything together. For those who love fresh, wholesome meals that don’t require hours in the kitchen, this chicken & strawberry salad is an ideal choice.

Beyond taste, this salad is visually stunning. The contrast of green spinach, red strawberries, and golden grilled chicken makes it feel almost too pretty to eat—but once you do, you’ll be hooked. It’s a dish that works well for casual family meals, meal prep for the week, or even entertaining guests who will be impressed by the vibrant flavors and presentation.

Why You’ll Love It

• Burst of Fresh Flavors in Every Bite – The sweetness of ripe strawberries perfectly complements the savory, juicy grilled chicken, while the spinach adds a crisp, refreshing base. Each forkful feels light yet satisfying.
• Quick and Easy to Prepare – This salad comes together in under 30 minutes, making it a lifesaver for busy weekdays or last-minute gatherings without compromising on taste or presentation.
• Perfect for Any Season – While it’s a standout spring salad, the combination of ingredients makes it a favorite during summer too. It’s light enough for warm days but hearty enough to enjoy year-round.
• Customizable to Your Taste – From adding toasted almonds or pecans for crunch, to crumbled feta or goat cheese for creaminess, this strawberry chicken salad can be tailored to match your flavor cravings.
• Nutritious and Filling – Packed with lean protein from chicken, vitamins from spinach, and antioxidants from strawberries, this salad is a healthy, guilt-free option that keeps you energized throughout the day.

Ingredient List

For the Salad:

• 4 cups baby spinach, washed and dried
• 2 cups fresh strawberries, hulled and sliced
• 2 cooked chicken breasts, sliced (about 1 pound)
• ½ cup crumbled feta cheese
• ¼ cup sliced almonds, toasted
• ½ small red onion, thinly sliced

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Ingredient Notes

• I always use fresh, firm strawberries—they make all the difference in a summer strawberry salad.
• For the chicken, rotisserie works perfectly if you’re short on time—it adds great flavor without the fuss.
• Don’t skip the almonds! Toasting them brings out a nutty crunch that really elevates this chicken & strawberry salad.
• Crumbled feta adds a creamy tang—totally worth it.
• Balsamic vinegar in the dressing ties everything together with just the right balance of sweet and tangy.

Kitchen Equipment Needed

• Large Salad Bowl – For tossing all your ingredients together evenly. I love using a wooden one; it makes everything look extra pretty.
• Cutting Board – For slicing strawberries, chicken, and onions safely. A sturdy board makes prep easier.
• Chef’s Knife – Sharp and precise for clean cuts on fruit and chicken. My favorite is [brand/type]—it glides through everything.
• Measuring Cups & Spoons – To get your dressing ratios just right. Accuracy makes the salad taste perfect every time.
• Small Mixing Bowl or Jar – For whisking or shaking together the dressing. I usually grab a mason jar—it’s quick and easy to store extra dressing.
• Toaster Oven or Skillet (Optional) – To toast almonds if you want that extra crunch. I love doing it on the stove for a faster, more even toast.

Instructions

1. Prepare the Chicken

• If not already cooked, season your chicken breasts with salt, pepper, and a pinch of garlic powder.
• Grill or pan-sear over medium heat until fully cooked (internal temperature of 165°F / 74°C).
• Let the chicken rest for 5 minutes before slicing. Pro Tip: Resting keeps the chicken juicy instead of drying out when you cut it.

2. Slice the Strawberries and Red Onion

• Rinse strawberries under cold water, remove the stems, and slice into even pieces.
• Thinly slice the red onion to avoid overpowering the salad.
• Pro Tip: For sweeter bites, soak onion slices in cold water for 5 minutes to mellow the flavor.

3. Toast the Almonds

• Heat a small skillet over medium heat and add the sliced almonds.
• Stir frequently for 2–3 minutes until lightly golden and fragrant.
• Remove from heat and let cool. Pro Tip: Keep a close eye—almonds burn quickly!

4. Prepare the Dressing

• In a small mixing bowl or jar, combine olive oil, balsamic vinegar, honey, and Dijon mustard.
• Whisk or shake until emulsified.
• Season with salt and pepper to taste. Pro Tip: Whisk continuously to prevent lumps and create a smooth, glossy dressing.

5. Assemble the Salad

• Place the spinach in a large salad bowl.
• Top with sliced chicken, strawberries, red onion, toasted almonds, and crumbled feta.
• Drizzle the dressing evenly over the salad.
• Toss gently to coat everything without bruising the spinach. Pro Tip: Toss lightly and in stages—too much mixing can make the salad soggy.

6. Serve and Enjoy

• Divide the salad onto individual plates or serve family-style.
• Optionally, add extra drizzle of balsamic glaze or sprinkle more almonds for presentation.
• Dig in immediately for the freshest flavor and texture.

Tips and Tricks for Success

• Use fresh, firm strawberries—they hold their shape and sweetness better than overripe ones.
• Always let cooked chicken rest before slicing to lock in juices.
• Toast almonds just before assembling for maximum crunch and aroma.
• Whisk dressing thoroughly for a smooth, well-emulsified finish.
• Toss salad gently to keep spinach leaves crisp and prevent bruising.
• Chill ingredients slightly before serving for a refreshing, crisp salad experience.

Ingredient Substitutions and Variations

• Chicken: Swap grilled chicken for rotisserie chicken or even turkey slices for a quicker version.
• Spinach: Try arugula or mixed greens for a slightly peppery twist.
• Strawberries: Fresh blueberries or raspberries work well if strawberries aren’t in season.
• Nuts: Walnuts or pecans can replace almonds for a different crunch and flavor.
• Cheese: Goat cheese or shaved Parmesan are delicious alternatives to feta.
• Dressing: A honey-lime vinaigrette or raspberry vinaigrette adds a fruity variation to the classic balsamic dressing.

Serving Suggestions

• I love serving this strawberry chicken salad with a side of crusty whole-grain bread—it’s perfect for soaking up any leftover dressing.
• Pair it with a light soup, like tomato basil or chilled cucumber, for a refreshing spring salad lunch.
• This salad works beautifully as a picnic dish—pack the dressing separately and toss just before serving.
• Top with a few extra strawberries and a sprinkle of nuts for an elegant dinner presentation when entertaining guests.
• Serve alongside a chilled glass of sparkling lemonade or iced tea to bring out the fruity flavors.

Storage and Reheating Instructions

• Store leftover salad components (chicken, strawberries, spinach) separately in airtight containers in the fridge for up to 2 days.
• Keep the dressing in a small jar or container to maintain freshness—refrigerate for up to 5 days.
• Avoid mixing the salad until ready to serve to prevent soggy spinach.
• If using leftover chicken, gently reheat in the microwave or skillet; do not overcook to avoid dryness.
• For make-ahead meals, prep all ingredients and assemble just before eating for the best flavor and texture.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! Prep all the ingredients in advance, but keep the dressing separate. Toss everything together just before serving to keep the spinach crisp and fresh.

What’s the best way to cook the chicken?

Grilling or pan-searing works perfectly. You can also use rotisserie chicken for a quick shortcut—it adds great flavor with minimal effort.

Can I use other greens instead of spinach?

Absolutely! Arugula, mixed greens, or baby kale are all delicious alternatives that give the salad a slightly different texture and flavor.

How do I keep the strawberries from getting soggy?

Slice them just before assembling, and store any extras separately. Also, avoid tossing them with the dressing too early—they stay juicy and firm this way.

Can I make this salad vegan or vegetarian?

Yes! Replace the chicken with roasted chickpeas or tofu and swap feta for a plant-based cheese or nuts for protein. The flavors remain bright and satisfying.

Can I freeze leftovers?

It’s not recommended to freeze the salad once assembled—spinach and strawberries don’t hold up well. You can freeze cooked chicken separately if needed.

Did you try this strawberry chicken salad? Let me know in the comments how it turned out!