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Avocado Strawberry Spinach Salad with Grilled Chicken

A fresh and flavorful summer salad made with baby spinach, juicy strawberries, creamy avocado, and grilled chicken, all tossed in a homemade balsamic vinaigrette
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Course: Salad
Cuisine: American
Keyword: Avocado Strawberry Spinach Salad with Grilled Chicken
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5

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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

  1. Preheat the grill to medium-high heat (about 350°–400°F).
  2. Season the chicken: Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.
  3. 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.
  4. 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.
  5. Assemble the salad: In a large bowl, combine spinach, strawberries, blueberries, avocado slices, pecans, and goat cheese. Top with sliced grilled chicken.
  6. 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

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