Strawberry Avocado Spinach Salad with Chicken – Healthy Recipe

There’s something undeniably refreshing about a salad that strikes the perfect balance between sweet, savory, creamy, and crunchy. That’s exactly what you get with this Strawberry and Avocado Spinach Salad with Chicken. This isn’t your average leafy green bowl—it’s a full, satisfying meal that feels gourmet without requiring hours in the kitchen. With grilled chicken, juicy strawberries, buttery avocado, tangy feta, and crisp almonds all tossed in a light homemade balsamic tarragon dressing, this salad is as beautiful as it is delicious.

What makes this salad special is how effortlessly it comes together while still feeling like something you’d order at your favorite bistro. The combination of textures and flavors makes every bite exciting—sweetness from the strawberries, richness from the avocado, crunch from the almonds, and a zesty kick from the dressing. Whether you’re looking for a light lunch, a healthy dinner, or a crowd-pleasing side dish, this salad fits the bill.

I first made a version of this Strawberry Avocado Spinach Salad on a warm spring day when I was craving something fresh but still filling. It quickly became a favorite in our house. It’s one of those dishes that feels light but still satisfies, and the fact that you can prep the chicken in advance makes it a perfect go-to for busy weekdays or meal prep Sundays. Plus, the homemade dressing doubles as a marinade—saving time without compromising on flavor.

Why You’ll Love This Recipe

This Strawberry and Avocado Spinach Salad with Chicken isn’t just another pretty salad. It’s a go-to meal you’ll find yourself craving on repeat—and here’s why:

It’s easy to make. With simple ingredients and minimal prep, this recipe fits perfectly into your weekday meal rotation. The chicken can be grilled ahead of time, and the dressing comes together in just a few minutes.

It’s packed with flavor. The sweetness of ripe strawberries contrasts beautifully with creamy avocado and savory grilled chicken. Add in the tangy feta, red onion bite, and the rich, golden balsamic vinaigrette, and you’ve got a dish bursting with balanced flavors.

It’s flexible and customizable. You can easily make it your own. Swap spinach for arugula or kale, use blueberries instead of strawberries, or add grains like quinoa or couscous for extra heartiness.

It’s visually stunning. Let’s be honest—sometimes we eat with our eyes first. The bright reds, deep greens, and creamy whites make this salad pop on the plate and feel just a little extra special.

It’s satisfying and wholesome. Thanks to the protein-rich grilled chicken and fiber-filled spinach and avocado, this salad won’t leave you hungry an hour later. It’s truly a full meal in a bowl.

Health Benefits

This Strawberry Avocado Spinach Salad does more than just taste amazing—it’s loaded with nutrients your body will love. Every ingredient pulls its weight in both flavor and health benefits.

Spinach is a nutrient powerhouse, rich in iron, vitamin K, and antioxidants. It supports healthy bones, immune function, and helps reduce inflammation.

Strawberries are high in vitamin C and fiber, and they bring a burst of natural sweetness without adding processed sugar.

Avocado delivers healthy monounsaturated fats, potassium, and vitamins E and B6. These fats support heart health and keep you feeling full longer.

Chicken breast is a lean protein that supports muscle repair and keeps you energized. Grilling it with olive oil and herbs adds flavor without unnecessary calories.

Feta cheese contributes calcium and a bit of protein while adding that creamy, tangy contrast to the sweeter elements of the salad.

Almonds offer a satisfying crunch while providing healthy fats, vitamin E, and fiber.

Golden balsamic vinegar is slightly sweeter and milder than traditional balsamic, making it a great option for dressings with fruit. Combined with olive oil and fresh tarragon, it adds a depth of flavor that ties everything together.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 20 minutes
Marinating Time: 30 minutes (can be done ahead)
Cooking Time: 10 minutes
Total Time: 1 hour (with marinating) or 30 minutes (if chicken is prepped ahead)
Servings: Serves 4 as a main or 6 as a side

Nutritional Info (per serving):
Calories: 410
Protein: 28g
Carbohydrates: 18g
Fat: 26g
Fiber: 5g
Sugar: 7g

Ingredients List

For the salad:

• 6 cups baby spinach, washed and dried
• 1 cup strawberries, hulled and sliced
• 1 ripe avocado, sliced or diced
• 1/4 cup red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup sliced almonds, lightly toasted
• 2 boneless, skinless chicken breasts

For the balsamic tarragon dressing/marinade:

• 1/4 cup olive oil
• 3 tablespoons golden balsamic vinegar
• 1 teaspoon sugar or honey
• 1 tablespoon fresh tarragon, finely chopped (or 1 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Note: If you don’t have golden balsamic, white balsamic or apple cider vinegar can work in a pinch, though the flavor will be slightly different.

Step-By-Step Cooking Instructions

1. Marinate the chicken:
In a small bowl, whisk together olive oil, golden balsamic vinegar, sugar, tarragon, salt, and pepper. Pour half of the mixture into a resealable bag or shallow dish and add the chicken. Let it marinate in the fridge for at least 30 minutes (or up to 24 hours). Reserve the other half of the dressing for later use.

2. Grill the chicken:
Preheat your grill or grill pan to medium-high heat. Remove chicken from marinade and discard the used marinade. Grill the chicken for about 4-5 minutes per side or until fully cooked and the juices run clear. Let rest for 5 minutes before slicing.

3. Prepare the salad base:
While the chicken is grilling, add baby spinach to a large serving bowl. Top with sliced strawberries, diced avocado, thinly sliced red onion, and crumbled feta.

4. Toast the almonds:
Place sliced almonds in a dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.

5. Slice the chicken:
Once rested, slice the grilled chicken into thin strips or bite-sized pieces.

6. Assemble the salad:
Add the sliced chicken to the salad bowl. Drizzle with the reserved dressing and gently toss to combine, being careful not to mash the avocado.

7. Finish with almonds:
Sprinkle the toasted almonds on top just before serving for the perfect crunch.

How to Serve

There are so many ways to enjoy this salad depending on your mood or occasion. Here are a few favorites:

• Serve as a standalone lunch or dinner—it’s filling enough to be the main event.
• Make it a side salad for a lighter soup or sandwich combo.
• Turn it into a wrap using flatbread or a whole-wheat tortilla.
• Top with a soft-boiled egg for a brunch-worthy twist.

Pairing Suggestions

To make this salad part of a full, well-rounded meal, consider these pairing ideas:

• Side dishes: Pair with a side of herbed couscous, garlic toast, or grilled sweet potato wedges.
• Beverages: Enjoy with sparkling water with lemon, a homemade iced green tea, or a fresh-squeezed citrus spritzer.
• For kids: Serve deconstructed—keep ingredients separated on a plate so little ones can choose what they like.

Storage, Freezing & Reheating Instructions

Storage:
Once assembled, this salad is best eaten fresh. However, you can store leftovers in an airtight container in the fridge for up to 24 hours. Keep the dressing and almonds separate to maintain texture.

Freezing:
This recipe isn’t ideal for freezing due to the fresh ingredients like spinach and avocado. However, the grilled chicken can be frozen. Slice and freeze in a single layer, then store in a freezer-safe container for up to 2 months.

Reheating:
If using pre-cooked chicken from the fridge or freezer, reheat gently in a skillet or microwave until warmed through. Avoid overheating to keep it juicy.

Common Mistakes to Avoid

Skipping the marinade: Marinating the chicken adds so much flavor. If you’re short on time, even 20 minutes will make a difference.

Overdressing the salad: Add dressing just before serving and use it sparingly to avoid soggy greens.

Not toasting the almonds: It’s tempting to skip this step, but toasted almonds bring out their nutty flavor and add great texture.

Using underripe avocado: An underripe avocado won’t give you that creamy texture. Choose one that yields slightly to pressure.

Forgetting to rest the chicken: Letting the chicken rest after grilling helps retain juices and keeps it tender when sliced.

Pro Tips

• Make it ahead: Grill the chicken and prep the dressing in advance to save time during the week.
• Use a salad spinner: Drying your spinach thoroughly helps the dressing cling to the leaves better.
• Layer strategically: If prepping for later, layer in this order—spinach, onion, chicken, strawberries, feta, avocado, and almonds. Add dressing and toss just before eating.
• Customize your crunch: If almonds aren’t your thing, sunflower seeds or pecans work beautifully too.
• Upgrade with grains: Add a scoop of cooked quinoa, bulgur, or couscous for extra fiber and substance.

Frequently Asked Questions (FAQs)

Can I use frozen strawberries?
Fresh strawberries are best for texture, but if using frozen, thaw and drain them well to avoid excess moisture.

Is there a substitute for golden balsamic vinegar?
Yes, white balsamic or apple cider vinegar will work. Just note the flavor will be slightly sharper.

Can I use a different cheese?
Absolutely! Goat cheese or even shredded mozzarella can work if feta isn’t your favorite.

Can I make this salad vegetarian?
Definitely. Omit the chicken and add chickpeas, tofu, or extra avocado for protein.

Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just double-check that your vinegar and cheese are certified gluten-free if needed.

Can I make it dairy-free?
You can skip the feta or use a dairy-free cheese alternative to make it dairy-free.

What if I don’t have tarragon?
Fresh basil or parsley can be used in its place for a different flavor profile.

How long can I marinate the chicken?
Up to 24 hours is ideal. Any longer and the vinegar may start to break down the meat too much.

Can I use a store-bought dressing?
Of course. A light vinaigrette or balsamic-based dressing will work in a pinch.

What’s the best way to slice an avocado?
Cut it lengthwise around the pit, twist to open, remove the pit carefully, and scoop out the flesh with a spoon before slicing or dicing.

Conclusion & Call to Action

This Strawberry and Avocado Spinach Salad with Chicken is one of those rare recipes that feels fresh, filling, and flavorful—all at once. It’s easy enough for a weeknight dinner but pretty enough to serve when company’s coming. Whether you’re meal prepping, trying to eat more greens, or just want something that tastes as good as it looks, this salad has you covered.

I’d love to hear how it turns out for you. Try it out, make it your own, and let me know what twists you added! Snap a photo and tag me online—I always enjoy seeing your kitchen creations. Let this be your new go-to for healthy, satisfying meals that don’t skimp on flavor.

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