Strawberry Spinach Grilled Chicken Salad

A nutritious, flavor-packed meal that takes less than 30 minutes to prepare. This refreshing dish combines lean protein with seasonal fruits and vegetables in a harmonious blend that's as nutritious as it is delicious.

No ratings yet

Print Pin

Course: Main Course, Salad

Cuisine: American

Keyword: Strawberry Spinach Salad, Grilled Chicken Salad, Summer Salad, Healthy Meal

Prep Time: 15

Cook Time: 10

Marination Time: 15

Total Time: 40

Servings: servings

Calories: 385kcal

Equipment

Grill or Grill Pan
Mixing bowls
Skillet

Ingredients

Salad

2 boneless, skinless chicken breasts about 6 oz each
6 cups fresh spinach washed and dried
2 cups fresh strawberries hulled and sliced
1/2 cup crumbled feta cheese substitute goat cheese for a tangier flavor
1/4 cup thinly sliced red onion
1/3 cup sliced almonds toasted (or candied pecans for a sweeter touch)
2 tablespoons fresh basil thinly sliced

Marinade

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic minced
1/2 teaspoon dried oregano
salt and pepper to taste

Dressing

1/4 cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon honey or maple syrup for vegan option
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste

Instructions

Combine olive oil, balsamic vinegar, garlic, oregano, salt, and pepper in a shallow dish or ziplock bag. Add chicken breasts and turn to coat evenly. Let marinate for 15-30 minutes at room temperature (or up to 4 hours in the refrigerator if preparing ahead).
Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until well combined. Set aside to allow flavors to meld.
In a dry skillet over medium heat, toast almonds until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning. Remove immediately from hot pan to cool.
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 4-5 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
Arrange spinach in a large serving bowl or individual plates. Top with sliced strawberries, red onion, feta cheese, and toasted almonds. Add sliced grilled chicken and drizzle with prepared dressing. Garnish with fresh basil.

Notes

For meal prep: Store components separately in airtight containers. Chicken will maintain quality for up to 3 days, sliced strawberries for 2 days, and dressing for up to a week.

To prevent oxidation: Toss sliced strawberries with a teaspoon of lemon juice before refrigerating.

Presentation tip: For an Instagram-worthy salad, arrange components in sections rather than mixing everything together.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe