I published this recipe for Strawberry Spinach Salad with Grilled Chicken a few years ago after a particularly frantic week. I was tired of my same old lunch routine and craved something that felt like a treat but wouldn’t leave me sleepy at my desk. If you’re looking for another incredible way to enjoy chicken and spinach, you must try these healthy and delicious Spinach-Stuffed Chicken Breasts.
I wanted bright, fresh flavors and a good hit of protein. This salad was my answer. It’s the kind of meal that makes you feel good about eating it, without any fuss.
My little secret for this dish? I always grill a few extra chicken breasts on Sunday. Having that protein ready to go is a total game-changer for quick, healthy lunches all week long.
Recipe Overview
- Cuisine: American
- Category: Salad, Main Course
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 4
Why This Recipe is So Special
This isn’t just a salad you throw together. It’s a perfect balance of textures and tastes. You get the sweet pop of seasonal fruit from the strawberries.
The savory, smoky grilled chicken makes it a full meal. And the creamy, tangy poppyseed dressing ties everything together in the most delicious way. For another creamy, comforting chicken dish that’s perfect for busy nights, my Slow Cooker Creamy Tuscan Chicken is always a hit.
It’s a lunch salad that actually excites you. The colors are gorgeous, and it feels special, even though it comes together in under 30 minutes.
The Full Ingredient List
Gathering everything is the first step. I promise, each part plays a key role in making this salad sing.
- For the Salad:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and black pepper
- 6 cups fresh baby spinach
- 1 pint fresh strawberries, hulled and sliced
- 1/2 cup sliced almonds
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 small red onion, thinly sliced
- For the Poppyseed Dressing:
- 1/3 cup mayonnaise
- 1/4 cup milk or buttermilk
- 3 tbsp white wine vinegar
- 2 tbsp honey
- 1 1/2 tbsp poppy seeds
- Salt and pepper to taste
My Step-by-Step Method
Follow these steps, and you’ll have a stunning salad ready in no time. Let’s start with the star of the show: the chicken.
- Prep the Chicken: Pat the chicken breasts dry and rub them with olive oil. Season generously on both sides with salt and pepper.
- Grill the Chicken: Heat your grill or a grill pan over medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through. Let it rest for 5 minutes, then slice.
- Make the Dressing: While the chicken cooks, whisk all the dressing ingredients in a small bowl until smooth. Taste and adjust salt or honey as needed.
- Assemble the Salad: In a large bowl, combine the fresh spinach, sliced strawberries, almonds, red onion, and cheese if using.
- Bring It Together: Add the sliced grilled chicken on top. Drizzle with the poppyseed dressing right before serving and toss gently.
My Top Tips for Success
- Dry Your Spinach: After washing, make sure your spinach is completely dry. This helps the dressing cling perfectly instead of sliding off.
- Slice Just Before Serving: Hull and slice your strawberries right before you assemble. This keeps them from getting mushy and losing their juicy texture.
- Rest Your Chicken: Letting the chicken rest after grilling is non-negotiable. It keeps all those delicious juices inside the meat.
- Toast Your Almonds: For an even deeper flavor, toast your sliced almonds in a dry pan for a few minutes until fragrant. Let them cool before adding to the salad.
Common Mistakes to Avoid
I’ve made these errors so you don’t have to! Here’s how to steer clear.
Strawberry Spinach Salad with Grilled Chicken Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Strawberry Spinach Salad with Grilled Chicken Recipe!
Nutrition Information
Dressing the salad too early. If you add the dressing ahead of time, the spinach will wilt into a sad, soggy mess. Always dress it just before you eat.
Overcooking the chicken. Dry, tough chicken can ruin the meal. Use a meat thermometer if you have one. You want it to reach 165°F internally.
Using under-ripe strawberries. Their sweetness is key. If your berries aren’t sweet, add an extra half-tablespoon of honey to your dressing to balance the flavors.
NUTRITION INFORMATION
- Calories: ~420
- Protein: 30g
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 14g
- Fat: 25g
*Nutrition is an estimate and will vary with specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I make this salad ahead of time?
Yes, but keep the parts separate! Prep the chicken, dressing, and chopped veggies ahead. Store them in different containers in the fridge. Assemble and dress just before you’re ready to eat for the best texture.
What can I use instead of mayonnaise in the dressing?
Plain Greek yogurt is a fantastic swap. It gives the same creamy texture with a little extra tang. Start with 1/3 cup and whisk it up. You might need a splash more milk to get it to the right consistency.
Can I use a different protein?
Absolutely. Grilled shrimp, flaked salmon, or even chickpeas for a vegetarian option work beautifully here. The sweet strawberries and poppyseed dressing pair well with many proteins.
Leave a Reply! (I’d Love to Hear From You!)
Did you try this strawberry spinach salad? I want to know all about it! Did you add any fun twists? Maybe some avocado or swap the nuts? Tell me how your grilled chicken turned out. If you love the combo of creamy, cheesy, and savory, you should definitely check out my ultimate Crack Chicken Grilled Cheese Sandwiches next. Your comments and recipe ratings make my day and help other home cooks find their new favorite lunch. Share your story below!
