Some salads are just a side dish; this one is the entire event. It’s a vibrant, show-stopping meal that looks as incredible as it tastes, a true celebration of textures and flavors that feels both indulgent and incredibly wholesome. This isn’t just a bowl of greens; it’s a carefully constructed masterpiece where every single ingredient plays a crucial role, from the juicy, perfectly grilled chicken to the sweet burst of fresh strawberries and the salty crumble of feta.
Prepare for a salad that will redefine your expectations for a healthy lunch or a light dinner. You’ll get tender baby spinach, sweet and tangy poppy seed vinaigrette that clings to every leaf, crunchy toasted almonds, and that warm, savory chicken tying it all together. It’s the kind of meal that makes you feel amazing, satisfying every craving for something fresh, filling, and utterly delicious. This is one of those essential spring recipes you’ll make on repeat.
The Strawberry Spinach Salad with Grilled Chicken Difference
- Bold Flavor Harmony: This recipe excels because of its perfect balance. The sweetness of the strawberries, the savory char of the chicken, the sharp tang of red onion, the salty bite of feta, and the sweet-tart dressing create a symphony of flavor that is complex yet perfectly cohesive.
- Bold Textural Playground: You get a delightful contrast in every bite. The crisp, tender spinach, the juicy berries, the firm chicken, the creamy cheese, and the crunchy toasted almonds ensure the salad is never boring.
- Bold The Ultimate Vinaigrette: The homemade poppy seed vinaigrette is the star that ties everything together. It’s emulsified to a creamy consistency that coats the ingredients beautifully without making them soggy, providing the perfect acidic and sweet counterpoint.
The Building Blocks
The magic of this salad lies in using fresh, high-quality ingredients. Each component is chosen not just for its own flavor, but for how it complements the others. This is where you can really let the season’s best produce shine.
- For the Poppy Seed Vinaigrette:
- Avocado Oil or Olive Oil: The base of our dressing. Use a good quality, light-flavored oil.
- Apple Cider Vinegar: Provides the perfect tangy backbone that cuts through the richness. (Why it’s crucial: Its bright acidity is essential for balancing the sweetness).
- Honey or Maple Syrup: For a touch of natural sweetness to balance the vinegar.
- Poppy Seeds: They add a subtle nutty flavor and a wonderful texture.
- Dijon Mustard: Acts as an emulsifier to help the oil and vinegar stay together, creating a creamy dressing.
- Salt & Black Pepper: To season and elevate all the other flavors.
- For the Grilled Chicken:
- Boneless, Skinless Chicken Breasts: Two medium-sized breasts are perfect. (Why it’s crucial: They provide a lean, substantial protein that makes this salad a full meal).
- Olive Oil, Salt, Pepper, Garlic Powder, Paprika: A simple, flavorful marinade that won’t overpower the other salad ingredients.
- For the Salad:
- Baby Spinach: About 8-10 ounces. (Why it’s crucial: Its tender leaves and mild flavor are the perfect canvas and won’t wilt as quickly as other lettuces). If you love spinach, you should also try these incredible Spinach Stuffed Chicken Breasts.
- Fresh Strawberries: Hulled and sliced. They should be ripe, red, and fragrant for the best sweet flavor.
- Feta Cheese: Crumbled. (Why it’s crucial: It provides a briny, salty, and creamy counterpoint to the sweet berries).
- Slivered Almonds: Toasted until golden. (Why it’s crucial: This adds an essential nutty flavor and a fantastic crunch).
- Red Onion: Very thinly sliced. A little goes a long way to add a sharp, savory bite.
Swaps & Alternatives
Don’t be afraid to make this recipe your own! It’s incredibly versatile and works well with a variety of ingredients you might already have on hand.- Cheese: If feta isn’t your favorite, creamy goat cheese is a phenomenal substitute. Crumbled blue cheese also works beautifully if you enjoy a stronger, funkier flavor.
- Nuts: Toasted pecans or candied walnuts are fantastic alternatives to almonds. For a nut-free version, try using toasted sunflower or pumpkin seeds for that necessary crunch.
- Greens: A mix of spinach and arugula can add a lovely peppery bite. Spring mix or even romaine lettuce can also work in a pinch.
- Protein: This salad is wonderful with grilled shrimp, flaked salmon, or even chickpeas for a vegetarian option.
- Onion: If raw red onion is too sharp for you, try soaking the slices in ice water for 10 minutes to mellow their flavor, or use thinly sliced shallots for a milder taste.
Gourmet Variations
Ready to take this classic chicken salad to the next level? Here are a few of my favorite ways to add a little extra flair and make it feel even more special.A scoop of creamy, ripe avocado is a game-changer. It adds a luxurious texture and healthy fats that make the salad even more satisfying. This addition reminds me of another favorite, the Grilled California Avocado Chicken, which proves chicken and avocado are a match made in heaven.
For an extra layer of complex flavor, drizzle a thick, high-quality balsamic glaze over the finished salad. The deep, syrupy sweetness contrasts beautifully with the tangy vinaigrette and sweet strawberries.
Instead of just toasting the almonds, make a quick batch of candied pecans. The sweet, crunchy coating adds an irresistible, dessert-like quality that makes this salad feel truly indulgent.
Finally, consider adding a handful of fresh herbs. A little bit of chopped mint or basil can introduce a bright, aromatic note that complements the strawberries and elevates the entire dish. It’s a simple touch that adds a professional finish.
How to Make Strawberry Spinach Salad with Grilled Chicken
1. Whisk the Vinaigrette
In a small bowl or a glass jar with a lid, combine the avocado oil, apple cider vinegar, honey, Dijon mustard, and poppy seeds. Season with a pinch of salt and pepper. Whisk vigorously or shake the jar until the dressing is well-combined and emulsified. Set it aside; this allows the flavors to meld together while you prepare the rest of the salad.Making your own dressing is a key step for the best salad recipes, as it avoids the preservatives and excess sugars found in many store-bought versions. This poppy seed vinaigrette is a fantastic staple to have in your repertoire.
2. Season and Grill the Chicken
Pat the chicken breasts dry with a paper towel. Rub them all over with olive oil and season generously with salt, pepper, garlic powder, and paprika. Make sure they are evenly coated.Preheat your grill or a grill pan over medium-high heat. Cook the chicken for about 6-8 minutes per side, or until it’s cooked through and has beautiful grill marks. The internal temperature should reach 165°F (74°C). For a different take on grilled chicken, these Grilled Ranch Garlic Parmesan Chicken Skewers are always a crowd-pleaser.
3. Rest and Slice the Chicken
This is a non-negotiable step! Once the chicken is cooked, transfer it to a cutting board and let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy. If you cut into it too soon, all those delicious juices will run out onto the board.After resting, slice the chicken against the grain into thin strips. This simple technique makes the chicken even more tender and easier to eat in the salad.
4. Toast the Almonds
While the chicken is resting, place the slivered almonds in a small, dry skillet over medium heat. Toast them, shaking the pan frequently, for 2-3 minutes until they are fragrant and lightly golden brown. Watch them carefully, as they can burn in an instant! Immediately remove them from the hot pan to a plate to stop the cooking process.5. Assemble the Masterpiece
Now for the fun part! In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta, toasted almonds, and thinly sliced red onion. The combination of colors alone is enough to make your mouth water. This is one of those gluten free recipes that feels like a true indulgence.Add the sliced grilled chicken on top. You can arrange it nicely or just toss it in with the other ingredients. If you’re a fan of Mediterranean flavors, you’ll appreciate how the feta works here, much like it does in these delicious Greek Chicken Bowls.
6. Dress and Serve Immediately
Just before serving, drizzle about half of the poppy seed vinaigrette over the salad. Gently toss everything together until the ingredients are lightly coated. You can always add more dressing if needed, but it’s best to start with less to avoid overdressing. Serve immediately and enjoy every single bite.Avoid These Pitfalls
- Bold Overdressing the Salad: A common mistake is drowning the delicate spinach in too much dressing. This makes the leaves soggy and heavy. Always start with less dressing than you think you need, toss, and then add more only if necessary.
- Bold Slicing Chicken Too Soon: Do not skip the resting step for the grilled chicken. Cutting into it immediately after cooking will result in dry, tough meat as all the flavorful juices escape. Patience is key for a succulent result.
- Bold Using Underripe or Mushy Berries: The strawberries are a star ingredient. Using berries that are either hard and sour or overly soft and mushy will compromise the entire salad’s flavor and texture. Choose bright red, firm, and fragrant strawberries.
Perfect Pairings
While this Strawberry Spinach Salad with Grilled Chicken is a complete meal on its own, it also plays very well with others. It’s the perfect centerpiece for a light lunch or a beautiful addition to a larger spread.For a heartier meal, serve it alongside a slice of warm, crusty sourdough bread or some garlic breadsticks. They are perfect for soaking up any extra vinaigrette left at the bottom of the bowl.
A light soup, like a chilled cucumber gazpacho in the summer or a simple tomato soup, makes for a classic and elegant soup-and-salad combination.
When it comes to drinks, a crisp glass of Sauvignon Blanc, Pinot Grigio, or a dry Rosé is the perfect wine pairing. The acidity and fruit notes in the wine will complement the flavors in the salad beautifully.
This dish stands as one of the best chicken salad options out there, but if you’re building a salad bar or want to offer variety, consider serving it alongside a classic Chicken Caesar Salad Bowl or a zesty Southwest Chicken Salad to give your guests even more delicious choices.
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Can I make substitutions for the ingredients in this salad?
Yes, this recipe is very versatile. You can replace feta with creamy goat cheese or blue cheese. For the nuts, toasted pecans, candied walnuts, or toasted sunflower seeds (for a nut-free option) are great alternatives to almonds. You can also use a mix of spinach and arugula for the greens.
How can I make this strawberry spinach salad vegetarian?
To make a vegetarian version of this salad, you can easily substitute the grilled chicken with chickpeas. The article also suggests that grilled shrimp or flaked salmon are other excellent protein alternatives.
What are the most common mistakes to avoid when preparing this salad?
The three main pitfalls to avoid are: 1) Overdressing the salad, which can make the spinach soggy. 2) Slicing the chicken immediately after grilling without letting it rest, which results in dry meat. 3) Using underripe or mushy strawberries, as they are a key component for flavor and texture.
Why is it so important to let the grilled chicken rest before slicing it?
Letting the chicken rest for at least 5-10 minutes is a crucial step. This allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy. If you cut into it too soon, the juices will run out, leaving you with dry chicken.
Vibrant Strawberry Spinach Salad with Grilled Chicken
Equipment
- grill or grill pan
- Large salad bowl
- Small bowl or jar with lid
- Whisk
- Cutting board
- Chef’s knife
- Small skillet
- Tongs
- Measuring cups and spoons
- instant-read thermometer
Ingredients
- For the Poppy Seed Vinaigrette:
- ½ cup avocado oil or extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Grilled Chicken:
- 2 medium boneless, skinless chicken breasts about 1 lb total
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Salad:
- 10 ounces fresh baby spinach
- 1 pint fresh strawberries, hulled and sliced
- ½ cup crumbled feta cheese
- ½ cup slivered almonds
- ¼ red onion, thinly sliced
Instructions
- Prepare the Vinaigrette: In a small bowl or a jar with a lid, combine the avocado oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well-combined and emulsified. Set aside to allow flavors to meld.
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Rub them all over with olive oil and season generously and evenly with garlic powder, paprika, salt, and pepper.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Cook the chicken for 6-8 minutes per side, or until it’s cooked through and has visible grill marks. The internal temperature should reach 165°F (74°C).
- Rest and Slice Chicken: Transfer the cooked chicken to a cutting board and let it rest for at least 5-10 minutes. This crucial step allows the juices to redistribute, ensuring tender meat. After resting, slice the chicken against the grain into thin strips.
- Toast the Almonds: While the chicken is resting, place the slivered almonds in a small, dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are fragrant and lightly golden brown. Remove them from the hot pan immediately to prevent burning.
- Assemble the Salad: In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta, toasted almonds, and thinly sliced red onion.
- Dress and Serve: Add the sliced grilled chicken to the salad. Just before serving, drizzle with about half of the poppy seed vinaigrette and toss gently to coat. Add more dressing if desired. Serve immediately and enjoy.
Notes
– Cheese: Creamy goat cheese or crumbled blue cheese are excellent substitutes for feta.
– Nuts: Toasted pecans or candied walnuts can be used instead of almonds. For a nut-free option, try toasted sunflower seeds.
– Protein: This salad also works well with grilled shrimp, flaked salmon, or chickpeas for a vegetarian version.
– Gourmet Additions: Enhance the salad with creamy avocado slices, a drizzle of balsamic glaze, or fresh herbs like mint or basil.
– Pro Tip: To avoid a soggy salad, add the dressing just before serving. Always let the chicken rest before slicing to ensure it remains juicy and tender.
