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Up close image of grilled chicken and strawberry salad on a white plate.
Course lunch, Salad

Grilled Chicken Strawberry Salad with Balsamic Vinaigrette

By: Elysia Cartlidge
Servings 4 servings
When the temperatures rise, few things hit the spot like a grilled chicken strawberry salad! Loaded with sweet strawberries, tangy feta cheese, avocado, crunchy pecans, marinated chicken, and homemade strawberry balsamic vinaigrette, this summertime favorite is bursting with flavor, protein, healthy fats, and fiber in every bite. Perfect for a light lunch or a warm-weather celebration! {Gluten-free}
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes

Ingredients
  

  • 1 pound skinless boneless chicken breasts
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the salad:

  • 8 cups baby spinach
  • 1 cup sliced strawberries
  • 1 medium avocado, sliced
  • 1/2 cup crumbled feta cheese or goats cheese
  • 1/4 cup chopped pecans

For the strawberry balsamic vinaigrette (makes a full bottle)

Instructions

  • Add chicken to a large resealable bag or bowl. Add 2 tablespoons oil, 2 tablespoons vinegar, 1/4 teaspoon of salt and pepper and toss until chicken is coated. Allow it to marinate for at least 10 minutes, turning occasionally.
  • Preheat grill to medium high. Remove chicken from marinade; discard marinade.
  • Place chicken on the grill and cook 5-6 minutes per side or until cooked through. Cut into thin slices.
  • Meanwhile, divide the spinach, chopped pecans, crumbled feta cheese, sliced strawberries, and avocado among four plates or bowls.
  • Add all ingredients for the dressing to a blender and blend until smooth (I used a Ninja blender to make it nice and smooth).
  • Evenly distribute sliced chicken between each serving.
  • Pour desired amount of dressing over the salad and toss to combine (the salad dressing recipe makes a full bottle's worth so I used about a quarter of the dressing for this salad recipe).

Notes

  • *The salad dressing recipe makes a full bottle's worth. I used about a quarter of the dressing for this salad recipe. The nutritional information is based on using about a quarter of the dressing across four servings. Leftover salad dressing can be kept in the fridge for up to a week.
  • You can also toast the pecans if desired for even more depth of flavor. To do so, preheat your oven to 350 degrees F. Spread the nuts evenly onto a rimmed baking sheet and bake until they begin to brown and become aromatic, making sure to toss halfway through, about 7 to 10 minutes. Remove from the oven and allow them to cool before adding to the salad.
  • If you prefer to make this a side salad, skip the chicken and simply combine the spinach, strawberries, feta cheese, pecans, avocado and dressing.

Recipe Variations

    • Substitute rotisserie chicken: In a rush? Use leftover rotisserie chicken for a super quick salad.
    • To make nut-free: Either skip the pecans entirely or swap sunflower seeds or pepitas.
    • Add some bite: Add thinly sliced red onion for an extra savory note.

Nutrition

Calories: 472kcalCarbohydrates: 18gProtein: 32gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 83mgSodium: 592mgPotassium: 1115mgFiber: 6gSugar: 9gVitamin A: 5744IUVitamin C: 50mgCalcium: 88mgIron: 3mg
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