If you are searching for the perfect way to brighten up your lunch or dinner table, the Grilled Chicken Strawberry Spinach Salad with Balsamic Vinaigrette Recipe is an absolute showstopper. This dish beautifully combines juicy, tender grilled chicken with the natural sweetness of fresh strawberries, the earthy freshness of baby spinach, and the tangy kick of a homemade balsamic vinaigrette. Every bite bursts with vibrant flavors and textures that feel both indulgent and wholesome. Whether you’re craving a refreshing summer meal or something special to impress friends, this salad fits the bill with its perfect balance of sweet, savory, and crunchy elements that make it simply irresistible.
Ingredients You’ll Need
Gathering simple yet thoughtfully chosen ingredients makes this Grilled Chicken Strawberry Spinach Salad with Balsamic Vinaigrette Recipe truly incredible. Each component plays a crucial role—from the marinated chicken providing hearty protein to the bright, juicy strawberries that add a refreshing pop. The candied pecans introduce delightful crunch, while creamy avocado slices lend richness that rounds out every forkful.
- Boneless skinless chicken breasts: Choose fresh breasts for juicy, tender grilled chicken.
- Olive oil: Used both in marinating the chicken and making the vinaigrette for smooth richness.
- Balsamic vinegar: A must-have for the marinade and dressing—brings deep tang and subtle sweetness.
- Lemon juice: Adds a bright citrus note to balance the flavors perfectly.
- Brown sugar: Helps caramelize the chicken during grilling and adds gentle sweetness.
- Garlic powder, dried thyme, paprika, salt, and pepper: These spices elevate the chicken’s savory profile with warm, aromatic hints.
- Honey: Sweetens the vinaigrette naturally in harmony with the balsamic vinegar.
- Red onion: Thinly sliced and soaked to mellow its sharpness, adding subtle crunch and tang.
- Baby spinach leaves: Fresh and tender, providing a nutritious green base for the salad.
- Strawberries: Hulled and sliced for juicy bursts of bright sweetness that contrast the greens.
- Feta cheese: Crumbled for a creamy, slightly salty element that complements the fruit and greens.
- Candied pecans: Chopped coarsely to add a crunchy, sweet texture that delights the palate.
- Fresh basil leaves: Thinly sliced to contribute a fragrant, herbal lift.
- Avocados: Peeled, pitted, and sliced for buttery smoothness and richness.
How to Make Grilled Chicken Strawberry Spinach Salad with Balsamic Vinaigrette Recipe
Step 1: Prepare the Chicken
Start by pounding the chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin right inside a large Ziploc bag. This ensures that the chicken cooks evenly and stays juicy. After pounding, cut the breasts into six equal pieces so each portion is perfectly sized for the salad.
Step 2: Marinate the Chicken
Whisk together olive oil, balsamic vinegar, lemon juice, brown sugar, garlic powder, thyme, paprika, salt, and pepper. Pour this marinade over the chicken in the bag and massage it gently to coat every piece well. Pop it into the fridge for at least 30 minutes to let the flavors soak in deeply—overnight if you plan ahead!
Step 3: Preheat the Grill
About ten minutes before grilling, remove the chicken from the fridge so it can come up to room temperature, which helps it cook more evenly. Heat your grill to high, and be sure to clean and oil the grates to prevent sticking. The prep here sets the stage for grilling perfection.
Step 4: Grill the Chicken
Shake off excess marinade and place the chicken on the grill smooth side down. Cook undisturbed for 4-5 minutes, brush the top with more marinade, then flip and cook an additional 5-8 minutes until the thickest part reaches 160°F. If it resists flipping, just give it a little more time to release naturally. This grilled chicken will be juicy and packed with flavor.
Step 5: Let the Chicken Rest
Remove the chicken from the grill and tent it with foil to rest for 5-10 minutes. Resting locks in the juices and allows the chicken to finish cooking; check for a final temperature of 165°F before slicing. Cut into ½-inch thick pieces for that perfect, salad-ready size.
Step 6: Make the Balsamic Vinaigrette
Combine olive oil, balsamic vinegar, honey, and salt in a jar, then secure the lid and shake vigorously until everything emulsifies into a beautifully smooth dressing. Setting this aside until the final toss keeps the flavors fresh and vibrant.
Step 7: Prep the Salad Components
Soak sliced red onions briefly in ice water to soften their sharp bite, then drain and pat dry. Rinse and dry spinach leaves carefully to avoid sogginess. Hull and slice strawberries, crumble the feta, chop candied pecans, slice fresh basil, and peel and slice ripe avocados. Each prep step ensures balance in your salad’s texture and flavor profile.
Step 8: Build the Salad
In a large bowl, combine spinach, strawberries, feta, red onions, candied pecans, basil, and avocado. Drizzle with your preferred amount of the balsamic vinaigrette and toss gently to coat everything evenly without bruising the delicate ingredients. Add salt and pepper to taste, then crown the salad with the sliced grilled chicken for a colorful, irresistible meal.
How to Serve Grilled Chicken Strawberry Spinach Salad with Balsamic Vinaigrette Recipe
Garnishes
For an added flourish, sprinkle extra candied pecans or feta on top just before serving. Fresh basil leaves make a lovely visual and aromatic garnish. A few whole strawberries on the side also add a pop of color and sweetness that will wow your guests.
Side Dishes
This salad shines on its own but pairs wonderfully with a warm, crusty baguette or garlic bread to round out the meal. A light soup or chilled gazpacho could also complement this vibrant plate perfectly if you want a full-course experience.
Creative Ways to Present
Try serving this salad in individual mason jars for a charming, portable option. Another idea is to layer ingredients in a clear glass bowl to showcase the brilliant colors before tossing right at the table—inviting your friends to dig into not just a meal but a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad and grilled chicken separately in airtight containers in the fridge. Keep the vinaigrette in its own jar so the salad doesn’t wilt. The chicken will stay juicy and the greens fresh for up to 2 days when stored properly.
Freezing
We don’t recommend freezing the salad due to the fresh fruit and avocado, which don’t freeze well. However, you can freeze any extra grilled chicken before assembling the salad. Just thaw it gently overnight in the fridge when ready to use.
Reheating
To reheat the grilled chicken, warm it lightly in a skillet over medium heat or in the microwave until heated through but still juicy. Avoid overheating as it can dry out quickly. Add freshly sliced strawberries and avocado after reheating for the freshest experience.
FAQs
Can I use a different type of cheese instead of feta?
Absolutely! Goat cheese or fresh mozzarella can also work beautifully, adding creaminess and tang. Just choose your favorite cheese that crumbles or slices well and complements the sweet and savory elements.
Is it possible to make this salad vegetarian?
Yes! Skip the grilled chicken and add extra candied pecans or roasted chickpeas for protein. You could also grill some portobello mushrooms as a meaty alternative that pairs perfectly with the berry and spinach base.
How long should I marinate the chicken?
While 30 minutes is the minimum to let the flavors soak in, marinating overnight will intensify the taste and help tenderize the meat further. Just remember not to go much longer than 24 hours to keep the texture ideal.
Can I prepare the vinaigrette ahead of time?
Yes, the balsamic vinaigrette can be made up to 3 days in advance and stored in the refrigerator. Just give it a good shake before dressing your salad to remix the ingredients.
What if I don’t have a grill? Can I cook the chicken another way?
Definitely! You can bake the marinated chicken in a preheated oven at 400°F for about 20-25 minutes or pan-sear it on the stove over medium-high heat until cooked through. The flavors will still be fantastic even without the grill marks.
Final Thoughts
This Grilled Chicken Strawberry Spinach Salad with Balsamic Vinaigrette Recipe is truly one of those meals you’ll want to make again and again. It’s vibrant, refreshing, and utterly satisfying, perfect for any occasion when you want a healthy meal that feels anything but ordinary. I hope you enjoy making it as much as I do sharing it—go ahead and treat yourself to this delightful salad soon!
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Grilled Chicken Strawberry Spinach Salad with Balsamic Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and fresh Strawberry Spinach Salad topped with juicy balsamic grilled chicken, crumbled feta, candied pecans, and creamy avocado slices. This recipe combines sweet, tangy, and savory flavors with a homemade balsamic vinaigrette, perfect for a nutritious and delicious meal.
Ingredients
For the Balsamic Chicken Marinade
- 1 ½ pounds boneless skinless chicken breasts
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice (from one lemon)
- 1 tablespoon packed brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Balsamic Vinaigrette
- ½ cup olive oil
- ⅓ cup balsamic vinegar (high quality)
- ¼ cup honey
- ¼ teaspoon salt
For the Strawberry Spinach Salad
- ¼ cup red onion (thinly sliced)
- 10 ounces baby spinach leaves
- 1 pint strawberries (hulled and sliced)
- 6 ounces crumbled feta cheese
- ½ cup candied pecans (coarsely chopped)
- ½ cup fresh basil leaves (thinly sliced)
- 2 small avocados (peeled, pitted, sliced)
- Salt and black pepper (to taste)
Instructions
- Prepare the chicken: Place the chicken breasts in a gallon-sized Ziploc bag and pound them to about ½-inch thickness using a meat mallet or rolling pin. Then remove them from the bag and cut into six 4-ounce pieces. Pierce each piece 7-8 times with a fork, then return them to the bag or a new one if damaged.
- Marinate the chicken: In a medium bowl, whisk together olive oil, balsamic vinegar, lemon juice, brown sugar, garlic powder, thyme, paprika, salt, and black pepper. Pour the marinade over the chicken pieces in the bag, seal it, and massage well to coat evenly. Refrigerate for at least 30 minutes, up to overnight.
- Preheat the grill: Remove the chicken from the fridge about 10 minutes before cooking to bring it to room temperature. Preheat the grill to high heat and clean and oil the grates thoroughly.
- Grill the chicken: Remove chicken from the marinade, shaking off excess. Place chicken smooth side down on the grill, close the lid, and cook undisturbed for 4-5 minutes. Brush with reserved marinade, flip the chicken, and grill for another 5-8 minutes or until the internal temperature reaches 160°F. If chicken sticks when flipping, wait 1-2 extra minutes and try again.
- Let the chicken rest: Transfer the chicken to a plate, tent loosely with foil, and rest for 5-10 minutes. The chicken will continue cooking under the foil. Ensure final internal temperature reads 165°F before slicing into ½-inch thick pieces.
- Make the vinaigrette: In a mason jar, combine olive oil, balsamic vinegar, honey, and salt. Seal the jar tightly and shake vigorously until the dressing is well combined. Set aside.
- Prep the red onions: Place thinly sliced red onions in a bowl of ice water and soak for at least 10 minutes. Drain thoroughly and pat dry with paper towels to remove excess moisture.
- Build the salad: In a large salad bowl, combine baby spinach, sliced strawberries, crumbled feta, prepared red onions, chopped candied pecans, sliced basil, and avocado slices. Drizzle with desired amount of balsamic vinaigrette and toss gently until evenly coated. Season with salt and black pepper to taste.
- Serve: Plate the salad and top with sliced grilled chicken. Serve immediately with remaining vinaigrette on the side if desired.
Notes
- To bake the chicken instead of grilling, preheat the oven to 400°F (200°C). Place marinated chicken on a lined baking sheet and bake for 20-25 minutes until cooked through, flipping halfway.
- Ensure chicken reaches a safe internal temperature of 165°F before serving.
- Soaking red onions in ice water mellows their sharpness and adds a pleasant crunch.
- Use ripe but firm avocados to prevent mushiness in the salad.
- Leftover vinaigrette can be stored in the refrigerator for up to one week.
- Candied pecans add a delightful sweetness and crunch, but can be omitted or substituted with toasted nuts if desired.
