Strawberry Spinach Salad with Grilled Chicken Recipe

I published this recipe for Strawberry Spinach Salad with Grilled Chicken a few years ago after a particularly frantic week. I was tired of my same old lunch routine and wanted something that felt like a treat but didn’t leave me sleepy at my desk. If you’re looking for another fantastic way to enjoy spinach and chicken, you must try my Spinach-Stuffed Chicken Breasts.

My secret? I treat the chicken like I would a good piece of cake. That sounds strange, I know. But just like I wouldn’t overmix a batter, I don’t overwork the chicken. A simple marinade, a hot grill, and a good rest make all the difference.

This salad became my go-to. It’s the perfect mix of sweet, savory, and crunchy. It feels fancy but comes together with the ease of a weeknight dinner. Every bite is a little celebration of the season.

Recipe Overview

• Cuisine: American
• Category: Salad, Main Course
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4

Why This Recipe is So Special

This isn’t just another lunch salad. What makes it special is the balance. The juicy strawberries play off the savory grilled chicken perfectly.

The homemade poppyseed dressing is the real star, though. It’s creamy, slightly sweet, and has that wonderful little crunch. Store-bought dressings can’t compare.

It’s a complete meal in a bowl. You get your protein, your greens, and your seasonal fruit all in one vibrant, delicious package. It’s a salad you’ll actually look forward to eating.

The Full Ingredient List

Gathering everything is the first step to success. I like to get my “mise en place” ready, just like I do when baking. It makes the process so smooth.

• For the Chicken & Marinade:
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• For the Poppyseed Dressing:
  • 1/3 cup mayonnaise
  • 3 tablespoons plain yogurt or sour cream
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons poppy seeds
  • Salt and pepper to taste
• For the Salad:
  • 5 oz fresh baby spinach
  • 1 lb fresh strawberries, hulled and sliced
  • 1/2 cup sliced almonds or pecans
  • 1/4 cup thinly sliced red onion
  • 4 oz crumbled feta or goat cheese (optional)

My Step-by-Step Method

Follow these steps in order for the best results. I promise it’s easier than frosting a layer cake!

1. First, prepare the chicken. Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness. This helps them cook evenly and stay juicy.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon, garlic, salt, and pepper. Place the chicken in a shallow dish or zip-top bag, pour the marinade over it, and let it sit for at least 15 minutes at room temperature.
3. While the chicken marinates, make the dressing. In a medium bowl, whisk the mayonnaise, yogurt, honey, and vinegar until completely smooth. Stir in the poppy seeds and season with a pinch of salt and pepper. Set aside.
4. Heat a grill or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through. The key is to get nice grill marks and then let the chicken rest for 5 minutes before slicing. This keeps all the juices inside.
5. While the chicken rests, assemble the salad. In a large bowl, combine the baby spinach, sliced strawberries, nuts, and red onion.
6. Slice the rested chicken against the grain into strips. Arrange the sliced chicken over the salad. Drizzle with the desired amount of poppyseed dressing, sprinkle with cheese if using, and serve immediately.

My Top Tips for Success

• Dry Your Greens: After washing the spinach, make sure it’s very dry. A salad spinner is your best friend here. Wet greens will make your dressing watery and sad.
• Toast Your Nuts: For maximum flavor, toast the almonds or pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool before adding to the salad.
• Marinate Smart: If you have more time, you can marinate the chicken in the fridge for up to 4 hours. Just pull it out about 20 minutes before grilling to take the chill off. For a truly hands-off chicken dinner, my Slow Cooker Chicken Florentine with Spinach is a lifesaver on busy days.
• Dressing on the Side: If you plan on having leftovers, store the dressing separately. This keeps the spinach from wilting and the salad fresh for the next day.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to! Here’s how to steer clear.

• Skipping the Rest: Slicing the chicken right off the grill lets all the precious juices run out. Always let it rest for a full 5 minutes. This is non-negotiable for tender meat.
• Using Mushy Strawberries: Your fruit should be ripe but firm. Soft, overripe berries will bleed color and make the salad soggy. Pick the brightest, freshest ones you can find.
• Over-dressing the Salad: Start with half the dressing, toss, and then add more as needed. You can always add more, but you can’t take it away. A lightly dressed salad is a happy salad.

NUTRITION INFORMATION

• Calories: ~450
• Protein: 30g
• Carbohydrates: 25g
• Fiber: 6g
• Sugar: 16g
• Fat: 26g
• Note: Nutrition is estimated and includes dressing. Values will vary with specific ingredients and portion sizes.

FREQUENTLY ASKED QUESTIONS

Can I make this salad ahead of time?

Yes, but with a little prep. You can grill the chicken, make the dressing, and chop the veggies/fruit a day ahead. Store everything separately in the fridge. Assemble the salad just before you’re ready to eat for the best texture.

Recipe

Strawberry Spinach Salad with Grilled Chicken Recipe

Make Strawberry Spinach Salad with Grilled Chicken Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 20 min | Cook: 10 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• For the Chicken & Marinade: 2 boneless, skinless chicken breasts 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 clove garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• For the Poppyseed Dressing: 1/3 cup mayonnaise 3 tablespoons plain yogurt or sour cream 2 tablespoons honey 1 tablespoon apple cider vinegar 1 1/2 teaspoons poppy seeds Salt and pepper to taste
• 1/3 cup mayonnaise
• 3 tablespoons plain yogurt or sour cream
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons poppy seeds
• Salt and pepper to taste
• For the Salad: 5 oz fresh baby spinach 1 lb fresh strawberries, hulled and sliced 1/2 cup sliced almonds or pecans 1/4 cup thinly sliced red onion 4 oz crumbled feta or goat cheese (optional)
• 5 oz fresh baby spinach
• 1 lb fresh strawberries, hulled and sliced
• 1/2 cup sliced almonds or pecans
• 1/4 cup thinly sliced red onion
• 4 oz crumbled feta or goat cheese (optional)

My Step-by-Step Method

1

First, prepare the chicken. Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness. This helps them cook evenly and stay juicy.

2

In a small bowl, whisk together the olive oil, lemon juice, Dijon, garlic, salt, and pepper. Place the chicken in a shallow dish or zip-top bag, pour the marinade over it, and let it sit for at least 15 minutes at room temperature.

3

While the chicken marinates, make the dressing. In a medium bowl, whisk the mayonnaise, yogurt, honey, and vinegar until completely smooth. Stir in the poppy seeds and season with a pinch of salt and pepper. Set aside.

4

Heat a grill or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through. The key is to get nice grill marks and then let the chicken rest for 5 minutes before slicing. This keeps all the juices inside.

5

While the chicken rests, assemble the salad. In a large bowl, combine the baby spinach, sliced strawberries, nuts, and red onion.

6

Slice the rested chicken against the grain into strips. Arrange the sliced chicken over the salad. Drizzle with the desired amount of poppyseed dressing, sprinkle with cheese if using, and serve immediately.

Notes

Enjoy your homemade Strawberry Spinach Salad with Grilled Chicken Recipe!

Nutrition Information

Calories: ~450

Protein: 30g

Carbohydrates: 25g

Fiber: 6g

Sugar: 16g

Fat: 26g

Note: Nutrition is estimated and includes dressing. Values will vary with specific ingredients and portion sizes.

Did You Make This?

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What can I use instead of mayonnaise in the dressing?

Absolutely. For a lighter version, you can use all plain Greek yogurt. The dressing will be tangier and a bit thicker, but just as delicious. You might need a tiny splash of water or milk to thin it to your liking.

My dressing is too thick. How can I thin it?

No problem! Just whisk in a teaspoon of milk, water, or even a little more lemon juice at a time until it reaches a pourable consistency. Go slow—you can always add more liquid.

Leave a Reply! (I’d Love to Hear From You!)

Did this strawberry salad brighten up your lunch routine? I truly love hearing from you in my kitchen community. Tell me all about it in the comments below! Did you add avocado? Try it with peaches? For another grilled chicken salad idea with a smoky twist, check out my BBQ Chicken Skewer Salad. Let me know how it went and please leave a star rating if you loved it. Happy cooking!