This Strawberry Spinach Salad With Chicken is a super easy protein-packed meal complete with fresh strawberries and a 4-ingredient dressing.
In just 30 minutes you'll have a ready-to-eat satisfying lunch or dinner that feels so fresh and summery any time of year.
Why you'll love this recipe
- Fresh and flavourful: The sweet strawberries combined with the tangy dressing is such a good combo.
- Simple but satisfying: I love that this is made with wholesome ingredients and ready in just 30 minutes.
Ingredients and substitutions
- Olive oil – any neutral oil like sunflower or avocado oil will work.
- Chicken cutlets – you can also use chicken breast cut thinly in half.
- Baby spinach – romaine lettuce, baby kale or mixed greens will also work in this recipe.
- Strawberries – blackberries, figs and mandarin oranges would also be delicious in this salad.
- Red onion – if you’re not a fan of red onions, feel free to use shallots or leave them out entirely.
- Feta – goat cheese is a great alternative.
- Almonds – walnuts, pecans, sunflower seeds, pine nuts, roasted chickpeas or popped lentils can also be used in place of almonds.
Dressing
- Olive oil – see substitution notes above.
- Red wine vinegar – balsamic or apple cider vinegar can be used in place of red wine vinegar.
- Honey – agave syrup or maple syrup will also work in this dressing.
- Dijon mustard – stone-ground mustard will provide a similar (but milder) flavour.
How to make this strawberry spinach salad
Step 1: Cook the chicken.
Sear the chicken, then slice into pieces.
Step 2: Make the dressing.
Mix together the olive oil, red wine vinegar, honey, Dijon mustard and salt and pepper.
Step 3: Add everything to a large bowl.
Thinly slice strawberries and red onion. Add to a large bowl with spinach, nuts, goat cheese and chicken.
Step 4: Top with dressing and serve!
Add dressing and you're ready to enjoy.
What dressing goes with strawberry spinach salad?
In my opinion, summer salads like this one pair so well with vinaigrettes. Vinaigrette dressings are a combination of oils, vinegars, herbs and other flavours that offer a light dressing option. The acidic palette pairs really well with the greens in salads.
If you're looking for more dressing options for this salad besides the red wine vinaigrette dressing I suggested, try one of these:
Frequently asked questions
Can I use grilled chicken from the store?
Yes, store-bought grilled or rotisserie chicken is a great time-saver and works perfectly for this salad.
How do I keep the strawberries from getting soggy in salad?
Pat them dry after rinsing and add them just before you serve the salad.
Is this salad filling enough for dinner?
I definitely find it to be filling on its own. The combination of protein, fibre and healthy fats makes it satisfying for a full meal.
What to serve with this dish
This salad is great on its own, but if you're looking to round out the meal, here are a few simple sides that pair well:
How to store and meal-prep
Make-ahead: Prep the chicken and dressing ahead, but keep the strawberries and spinach separate until just before serving.
Store: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat: Only reheat the chicken if needed. Enjoy the rest of the salad cold.
Freeze: Freeze the chicken for up to three months, thaw, and add to a freshly assembled salad.
More delicious salad recipes
Meal prep tools
- These are the mason jars I use to store salads and homemade dressing in the fridge.
- I like this salad dressing shaker to make homemade dressings easier.
- These colourful mason jar lids are so fun and perfect if you lose your lids.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Strawberry Spinach Salad with Chicken
Equipment
- Mason jars for prepping for lunch
Ingredients
- 1 tbsp olive oil
- 4 chicken cutlets or 2 chicken breasts sliced in half lengthwise
- Salt & pepper, to taste
- 5 oz container baby spinach about 6 cups
- 1/2 lb strawberries, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup feta or goat cheese, crumbled
Nut crumble
- 2 tbsp sliced almonds
- 2 tbsp walnuts finely chopped
- 2 tbsp pumpkin seeds
- 1/4 cup maple syrup
Dressing
- 2 tbsp olive oil
- 2 tbsp red wine vinegar balsamic also works
- 1 tbsp honey
- 1 tsp dijon mustard
- 1 pinch each salt & pepper
Instructions
- Heat olive oil in a large skillet over med-high heat. Alternatively, preheat the BBQ to 425 F. Season chicken with salt & pepper, then add to the pan, sauteeing for 5 minutes per side. If grilling, grill for 4-5 minutes per side. Remove from heat and set aside.
- Meanwhile, add almonds, walnuts, pumpkin seeds and maple syrup to a medium-sized skillet over medium-high heat. Cook for 5 minutes, stirring often, until mixture thickens and starts to solidify. Place onto a plate, let cool at least 5 minutes, then crumble.
- Mix together ingredients under the dressing heading. Once chicken has rested for 5 minutes, slice chicken against the grain into bite-sized pieces.
- Add spinach to a large bowl, along with strawberries, red onion and nut brittle.
- When salad is ready to serve, toss with dressing, then divide among 4 salad bowls. Top with sliced chicken and goat cheese. Serve and enjoy!
Video
Comments & Reviews
Tara says
Easy prep & super refreshing! A hit with the whole family!
Thank you!!!
Linda says
Easy prep. Tasty. Thanks
Andrea Ellis says
Excellent recipe, delicious and quick to make!
Taylor Stinson says
I’m so happy you enjoyed 🙂 Thanks for leaving a review!