Grilled Chicken Salad with Strawberries and Spinach
A vibrant and healthy salad featuring grilled chicken, fresh strawberries, baby spinach, and a zesty balsamic‑honey dressing—perfect for a light lunch or summer dinner.
Ingredients
- 2 boneless skinless chicken breasts (about 1 lb)
- 6 cups baby spinach leaves
- 1 cup strawberries hulled and sliced
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup sliced almonds or chopped pecans toasted
- 2 tbsp olive oil for chicken
- Salt and pepper to taste
Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your grill or grill pan to medium‑high heat. Brush chicken breasts with 2 tbsp olive oil and season with salt and pepper.
- Grill chicken for about 6–7 minutes per side, or until internal temperature reaches 165 °F (74 °C). Remove and let rest for 5 minutes, then slice.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
- Place baby spinach in a large serving bowl. Top with sliced strawberries, crumbled cheese, and toasted nuts.
- Add sliced grilled chicken on top.
- Drizzle the dressing over the salad and toss gently until everything is evenly coated.
- Serve immediately. Optionally garnish with extra strawberries or a sprinkle of fresh herbs.
Notes
- Substitute baby arugula or mixed greens for spinach if preferred.
- Use grilled chicken strips or rotisserie chicken for convenience.
- Swap feta with goat cheese or omit for a dairy‑free option.
- Customize with avocado, red onion, or cucumber slices.
- To prep ahead, grill chicken and make dressing in advance; assemble right before serving.