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Strawberry Chicken Spinach Salad - Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salad:
  • 6 cups baby spinach, washed and dried
  • 2 cups cooked chicken breast, sliced or shredded (grilled or rotisserie works great)
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1/3 cup crumbled goat cheese or feta
  • 1/3 cup sliced almonds or toasted pecans
  • 1 small avocado, sliced (optional)
  • 1/4 small red onion, thinly sliced
  • For the dressing:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1–2 teaspoons honey or maple syrup, to taste
  • 1 small garlic clove, finely grated or minced
  • Salt and black pepper, to taste
  • Optional add-ins: Cucumber slices, cooked quinoa, fresh basil or mint, chia or hemp seeds for extra texture.

Method
 

  1. Make the dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon, honey, and garlic. Season with a pinch of salt and a few grinds of black pepper. Taste and adjust sweetness or acidity as needed.
  2. Prep the chicken: If using leftover or rotisserie chicken, remove the skin and shred or slice. For fresh chicken, season lightly with salt and pepper and pan-sear or grill until cooked through, then let it rest before slicing.
  3. Toast the nuts: Warm a dry skillet over medium heat. Add almonds or pecans and toast, stirring often, for 2–3 minutes until fragrant. Transfer to a plate to cool so they stay crisp.
  4. Slice the produce: Hull and slice the strawberries. Thinly slice the red onion. If using avocado, slice just before serving to prevent browning.
  5. Build the base: Add the baby spinach to a large bowl. Drizzle with 1–2 tablespoons of the dressing and toss gently to coat the leaves. Lightly dressing the greens first helps the salad taste seasoned throughout.
  6. Add the toppings: Layer on the chicken, strawberries, red onion, cheese, and toasted nuts. Add avocado last to keep the slices intact.
  7. Finish and serve: Spoon over more dressing to taste. Give everything a gentle toss, or serve as composed layers if you prefer. Taste for salt, pepper, and acidity, and adjust with a pinch of salt or a splash of balsamic if needed.