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Grilled Chicken Strawberry Avocado Salad
Course lunch, Salad

Strawberry Spinach Salad with Grilled Chicken

By: Elysia
Servings 4 servings
This strawberry spinach salad is a light, healthy and filling salad that's packed with refreshing flavours and nutrients and gets a boost of protein from the grilled chicken! The strawberry salad dressing is super refreshing and the perfect way to make use of the seasonal produce this summer. {Gluten-free}
Prep Time 8 mins
Cook Time 12 mins
Total Time 20 mins


  • 4 four oz chicken breasts grilled and sliced
  • 8 cups baby spinach
  • 4 tbsp chopped pecans
  • 8 tbsp crumbled goats cheese or feta cheese
  • 1 cup sliced strawberries
  • 1 avocado sliced

For the strawberry balsamic vinaigrette (makes a full bottle)


  • Preheat grill to medium high.
  • Season chicken breasts with salt and pepper. Add chicken to the grill and cook 6 minutes per side or until cooked through. Cut into thin slices.
  • Meanwhile, toss the spinach, chopped pecans, crumbled goats cheese, sliced strawberries, and avocado together in a large bowl.
  • Add all ingredients for the dressing to a blender and blend until smooth (I used a Ninja blender to make it nice and smooth).
  • Divide the salad among four bowls. Evenly distribute sliced chicken between bowls. 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).


*The salad dressing recipe makes a full bottle's worth. I used about a quarter of the dressing for this salad recipe.
*Salad dressing can be kept in the fridge for up to a week.


Calories: 374kcalCarbohydrates: 16gProtein: 37gFat: 25gCholesterol: 98mgSodium: 275mgFiber: 5gSugar: 7g
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