Avocado Strawberry Spinach Salad with Grilled Chicken
This vibrant and fresh salad is the perfect meal for summer.
Made with juicy strawberries, creamy avocado, and grilled chicken, it’s a flavor-packed dish that’s both satisfying and light.
The homemade balsamic vinaigrette adds the perfect tangy touch to bring everything together.
You’ll love how quick and easy it is to make, and your family will enjoy customizing each salad to their taste.
Whether you’re enjoying it as a quick weeknight dinner or serving it at a gathering, this salad is guaranteed to impress.
For the Salad
- Baby Spinach – A fresh, tender base for the salad that adds nutrients and flavor.
- Chicken Breasts – Grilled to perfection, these provide lean protein to make the salad filling.
- Fresh Strawberries – Sweet, juicy, and full of vitamin C to balance out the savory ingredients.
- Blueberries – A burst of antioxidants and sweetness that complements the strawberries.
- Avocado – Adds creamy texture and healthy fats, giving the salad richness.
- Pecans – Crunchy and nutty, they add texture and healthy fats.
- Goat Cheese – Crumbled for a tangy, creamy touch that elevates the flavors.
For the Balsamic Vinaigrette
- Balsamic Vinegar – The tangy base of the dressing that adds depth and acidity.
- Olive Oil – Helps to emulsify the vinaigrette, bringing richness and smoothness.
- Dijon Mustard – Adds a little tanginess to balance the sweetness of the balsamic.
- Raw Honey – A touch of natural sweetness that rounds out the vinaigrette.
- Dried Basil – Adds herbal flavor to the dressing, complementing the fresh ingredients.
- Garlic – Freshly minced for a savory kick in the dressing.
- Salt & Pepper – Season to taste for balance and flavor.
Avocado Strawberry Spinach Salad with Grilled Chicken
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Ingredients
Salad:
- 6 cups baby spinach
- 2 chicken breasts
- Salt & pepper, to taste
- 1 ½ cups sliced fresh strawberries
- ⅓ cup blueberries
- 1 avocado, sliced
- ¼ cup pecans
- ⅓ cup crumbled goat cheese
Balsamic Vinaigrette:
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon raw honey
- 1 teaspoon dried basil
- 1 garlic clove, minced
- Salt & pepper, to taste
Instructions
- Preheat the grill to medium-high heat (about 350°–400°F).
- Season the chicken: Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.
- Grill the chicken: Place chicken on the grill and cook for 4–6 minutes on each side, or until internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing.
- Make the vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, dried basil, minced garlic, salt, and pepper until fully combined. Set aside.
- Assemble the salad: In a large bowl, combine spinach, strawberries, blueberries, avocado slices, pecans, and goat cheese. Top with sliced grilled chicken.
- Serve with balsamic vinaigrette on the side or drizzled on top.
Nutrition
Calories: 253 kcal | Carbohydrates: 17g | Protein: 13g | Fat: 16g | Saturated Fat: 3g
Cholesterol: 9mg | Sodium: 260mg | Potassium: 510mg | Fiber: 3g | Sugar: 12g
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. Can I use pre-cooked or rotisserie chicken instead of grilling fresh chicken breasts?
Yes, using pre-cooked or rotisserie chicken is a great time-saver. Simply shred or chop the chicken and add it to the salad.
2. Is it necessary to grill the chicken, or can I use another cooking method?
Grilling adds a smoky flavor, but you can also pan-sear, bake, or poach the chicken breasts if you prefer or if it’s more convenient.
3. Can I prepare the balsamic vinaigrette in advance?
Absolutely. The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week
4. Are there any substitutions for goat cheese if I don’t like it?
Yes, you can substitute goat cheese with feta, blue cheese, or even shredded mozzarella, depending on your preference.
5. How can I make this salad vegetarian?
To make the salad vegetarian, omit the grilled chicken and consider adding plant-based proteins like chickpeas, tofu, or tempeh.
