There's nothing more refreshing during the summer than a delicious grilled chicken strawberry salad! With fresh strawberries, feta, avocado, pecans, marinated chicken, and homemade strawberry balsamic vinaigrette, this strawberry chicken salad recipe is truly bursting with flavor in every bite! {Gluten-free}
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 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. 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.