If you’re looking for a vibrant, healthy, and flavor-packed salad that’s perfect for warm days or light dinners, this Strawberry and Avocado Spinach Salad with Chicken has your name written all over it. It’s a colorful bowl filled with protein-rich chicken, juicy strawberries, creamy avocado, tender spinach, and the crunch of almonds, all pulled together with a golden balsamic vinaigrette that doubles as a marinade. This recipe not only checks the box for balanced nutrition, but it also delivers on flavor, texture, and visual appeal.
Unlike many salads that are quickly forgotten, this one is crave-worthy. It’s got the right blend of sweet, savory, and tangy, with creamy and crunchy elements in every bite. Whether you’re prepping lunch, hosting brunch, or just want a feel-good meal to brighten your weeknight, this strawberry chicken salad is the perfect choice.
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Why You’ll Love Strawberry and Avocado Spinach Salad with Chicken
There are countless reasons to adore this salad. First and foremost, it’s incredibly versatile and adaptable to any dietary preferences. Packed with lean protein, healthy fats, and antioxidants, it’s nourishing without being heavy. The strawberries bring a burst of natural sweetness, while the balsamic vinaigrette enhances every ingredient with its mellow tang.
Here’s why this Strawberry and Avocado Spinach Salad with Chicken stands out:
- The dressing doubles as a chicken marinade, saving time and adding depth of flavor.
- It’s filled with vibrant, seasonal ingredients.
- It’s naturally gluten-free and can be made dairy-free by omitting feta.
- It looks stunning on a plate, making it perfect for entertaining.
- It takes less than 30 minutes of active prep time.
Whether you’re enjoying it as a light dinner or prepping it for a picnic, it’s sure to impress.
Who This Recipe Is For
This Strawberry and Avocado Spinach Salad is ideal for:
- Health-conscious eaters seeking a balanced and flavorful meal
- Busy home cooks who want quick and wholesome recipes
- Salad lovers looking to shake up their usual routine
- Hosts searching for a stunning dish to serve guests
- Anyone wanting a restaurant-style salad at home
Even if you’re not a salad person, the variety of textures and flavors in this bowl just might change your mind.
Ingredients You’ll Need For Strawberry and Avocado Spinach Salad with Chicken
For the Dressing / Marinade:
- 1/4 cup extra virgin olive oil
- 1 tablespoon golden balsamic vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon roughly chopped fresh tarragon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Salad:
- 2 boneless, skinless chicken breasts
- 6 cups loosely packed fresh spinach
- 6–8 large strawberries, hulled and quartered
- 1 avocado, peeled, pitted, and cut into chunks
- 3–4 thin rings of red onion, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons sliced almonds
Ingredient Notes and Variations
The golden balsamic vinegar used in the dressing is slightly sweeter and more delicate than traditional balsamic. It allows the flavors of the fruit and herbs to shine. If you can’t find golden balsamic, white balsamic or even regular balsamic vinegar will work, though the taste will be bolder.
Tarragon adds a fresh, slightly licorice-like flavor that complements strawberries beautifully. If you don’t have tarragon, fresh basil or mint makes a great substitute.
You can swap out spinach for arugula or a spring mix if preferred. For more crunch, add extra almonds or sunflower seeds. And for a dairy-free version, simply omit the feta or replace it with a plant-based alternative.
Need more summer salad ideas? You might enjoy our Asian Chicken Cranberry Salad or Fennel Apple Salad.
Kitchen Equipment You’ll Need
- Mixing bowls (small for dressing, large for salad)
- Whisk
- Grill pan or non-stick skillet
- Knife and cutting board
- Tongs
- Measuring cups and spoons
Step-by-Step: How to Make Strawberry and Avocado Spinach Salad with Chicken
Step 1: Make the Dressing
In a small bowl, whisk together the olive oil, golden balsamic vinegar, sugar, chopped tarragon, kosher salt, and pepper until emulsified. You can also shake everything together in a mason jar.
Step 2: Marinate the Chicken
Place the chicken breasts in a shallow bowl or dish. Pour half of the dressing over the chicken, making sure it’s well coated. Cover and refrigerate for 30 minutes to 2 hours. Reserve the remaining dressing for the salad.
Step 3: Grill the Chicken
Spray a grill pan or 12-inch non-stick skillet with cooking spray and heat over medium-high. Place the marinated chicken breasts on the hot pan and cook for 3 minutes, then flip. Cook for another 3 minutes, then turn again. Reduce the heat to medium-low and continue cooking for 20–25 minutes, turning every 5 minutes until the chicken reaches 165°F internally.
Step 4: Let Chicken Rest and Slice
Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. Then slice into 1/4-inch thick pieces.
Step 5: Assemble the Salad
In a large bowl, combine the spinach, strawberries, and red onion. Drizzle with the remaining dressing and toss lightly to coat.
Step 6: Top and Serve
Gently add the avocado chunks and sliced chicken on top. Sprinkle with crumbled feta cheese and sliced almonds. Serve immediately.
Pro Tips for the Best Strawberry Chicken Salad
- Letting the chicken marinate enhances flavor and keeps it juicy.
- Allow the chicken to rest before slicing to retain its juices.
- Don’t overdress the salad—toss lightly so ingredients stay crisp.
- Add avocado last to prevent bruising and browning.
- Toast your almonds lightly in a dry skillet for extra flavor.
Common Mistakes to Avoid
- Skipping the marinade step: it adds flavor and moisture.
- Overcooking the chicken: it should be moist and tender, not dry.
- Using too much dressing can make the salad soggy.
- Adding avocado too early can result in mushy texture.
Serving Suggestions
This salad is satisfying enough to be a main dish, but it also pairs beautifully with:
- A side of crusty bread or sourdough
- A cup of Tomato Bisque for a light lunch combo
- A refreshing iced tea or fruit spritzer
- A light dessert like Mini Christmas Drip Cakes or Fig Cookies
Creative Presentation Ideas
- Serve in a wide, shallow bowl for a vibrant, layered look.
- Stack ingredients in a mason jar for a meal-prep-friendly option.
- Plate individually for a formal brunch or luncheon setting.
- Garnish with edible flowers or fresh herbs for a pop of color.
Flavor Variations and Add-Ins
Want to make it your own? Here are some delicious customizations:
- Swap chicken for grilled shrimp or salmon.
- Add sliced cucumber or radishes for extra crunch.
- Use blueberries or raspberries instead of strawberries.
- Add a drizzle of honey or balsamic glaze over the top.
You can even pair it with our Peanut Butter Pretzel Bark for a salty-sweet contrast.
How to Store and Reheat
- Storage: If you anticipate leftovers, store components separately. Keep salad greens and dressing apart to prevent wilting.
- Chicken: Store cooked chicken in an airtight container in the fridge for up to 3 days.
- Dressing: Keep leftover dressing refrigerated for up to 5 days.
- Reheating: Gently warm sliced chicken in a skillet or microwave for a few seconds.
Make-Ahead Tips
This salad is great for prep:
- Grill the chicken ahead of time and store in the fridge.
- Make the dressing a day in advance.
- Assemble the salad just before serving for best texture.
- If packing for lunch, layer salad ingredients with dressing at the bottom and spinach on top.
Frequently Asked Questions
Can I use pre-cooked chicken?
Yes, rotisserie or leftover grilled chicken works well. Just skip the marinade step and use the full dressing on the salad.
Is golden balsamic necessary?
No, but it does offer a milder flavor. White balsamic or even apple cider vinegar can be substituted.
Can I make this vegetarian?
Definitely—omit the chicken and add chickpeas or extra avocado.
What’s a good nut substitute for almonds?
Try pumpkin seeds, walnuts, or omit entirely if needed for allergies.
Final Thoughts: Why This Salad Deserves a Spot on Your Table
Strawberry and Avocado Spinach Salad with Chicken isn’t just a salad—it’s a celebration of flavor, color, and balance. With a handful of simple ingredients and a few minutes of effort, you get a dish that’s nutritious, beautiful, and incredibly satisfying. Whether you’re hosting brunch or just feeding yourself something fresh, this salad brings joy to every table.
Make it once, and you’ll keep coming back to it all season long.
Print
Fresh Strawberry and Avocado Spinach Salad with Chicken
- Total Time: 1 hour 5 minutes (including marinade)
- Yield: 2 1x
- Diet: Gluten Free
Description
This Strawberry and Avocado Spinach Salad with Chicken is fresh, flavorful, and easy—perfect for light meals, brunches, or summer dinners. Juicy strawberries, creamy avocado, tender spinach, crunchy almonds, and protein-rich chicken come together with a golden balsamic vinaigrette that doubles as a quick marinade.
Ingredients
For the Dressing / Marinade:
- 1/4 cup extra virgin olive oil
- 1 tablespoon golden balsamic vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon roughly chopped fresh tarragon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Salad:
- 2 boneless, skinless chicken breasts
- 6 cups loosely packed fresh spinach
- 6–8 large strawberries, hulled and quartered
- 1 avocado, peeled, pitted, and cut into chunks
- 3–4 thin rings of red onion, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons sliced almonds
Instructions
- Make the Dressing: In a small bowl, whisk together olive oil, golden balsamic vinegar, sugar, chopped tarragon, kosher salt, and black pepper until emulsified (or shake in a jar).
- Marinate the Chicken: Place chicken in a shallow dish and pour half the dressing over it. Cover and refrigerate 30 minutes to 2 hours. Reserve remaining dressing for the salad.
- Grill the Chicken: Spray a grill pan or 12-inch non-stick skillet with cooking spray and heat over medium-high. Cook chicken for 3 minutes, flip and cook 3 minutes more, then turn again. Reduce heat to medium-low and cook 20–25 minutes, turning every 5 minutes, until chicken reaches 165°F.
- Rest and Slice: Transfer chicken to a cutting board and rest 5 minutes. Slice into 1/4-inch thick pieces.
- Assemble the Salad: In a large bowl, combine spinach, strawberries, and red onion. Drizzle with remaining dressing and toss lightly.
- Top and Serve: Add avocado chunks and sliced chicken on top. Sprinkle with feta and sliced almonds. Serve immediately.
Notes
- Vinegar swap: Golden balsamic is mild and slightly sweet; substitute white balsamic or regular balsamic for a bolder flavor.
- Herb options: Tarragon pairs beautifully with strawberries; swap with fresh basil or mint if needed.
- Greens: Spinach can be replaced with arugula or spring mix.
- Dairy-free: Omit feta or use a plant-based alternative.
- Crunch: Add extra almonds, sunflower seeds, or swap nuts (walnuts/pumpkin seeds) for allergies.
- Avocado last: Add just before serving to prevent browning and bruising.
- Toast the almonds: Lightly toast in a dry skillet for extra flavor.
- Don’t overdress: Toss lightly to keep greens crisp and prevent sogginess.
- Make-ahead: Grill chicken ahead and refrigerate; make dressing up to 1 day ahead.
- Storage: Store components separately (greens/dressing/chicken) to prevent wilting.
- Chicken storage: Refrigerate cooked chicken up to 3 days.
- Dressing storage: Refrigerate dressing up to 5 days.
- Reheating: Warm sliced chicken briefly in a skillet or microwave for a few seconds if desired.
- Shortcut: Use rotisserie or leftover chicken—skip marinating and use all dressing on the salad.
- Vegetarian option: Omit chicken and add chickpeas or extra avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
