Strawberry Spinach Salad with Chicken and Avocado is a delicious blend of fresh ingredients, perfect for a quick weekday lunch or a special family gathering. This delicious salad combines the natural sweetness of strawberries with creamy avocado, gorgonzola cheese, and toasted pecans, all tossed together with tender chicken and fresh spinach.
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This Chicken Strawberry Spinach Salad is a delicious blend of tender chicken, juicy strawberries, creamy avocado, crunchy pecans, and tangy gorgonzola cheese, all tossed with fresh spinach and a homemade balsamic vinaigrette. This dish not only brings together a ton of flavor, it also packs a punch of nutrients, making it a healthy salad recipe perfect for any occasion.
If you like this Salad recipe, you may also love Strawberry Avocado Salad or Gorgonzola Pecan Salad.
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Why We Love This Recipe
- Deliciously Fresh Ingredients: Combines the sweetness of strawberries with the savory flavors of chicken and gorgonzola cheese.
- Quick and Easy to Prepare: Perfect for busy weeknights or a quick lunch.
- Nutrient-Rich: Packed with vitamins, protein, and healthy fats.
- Versatile and Customizable: Easily adjust the ingredients to suit your taste or dietary needs.
Ingredients
- Chicken: Use grilled or pan-seared chicken breasts for added flavor.
- Strawberries: Fresh and sweet, these berries add a burst of color and flavor.
- Avocado: Adds a creamy texture and healthy fats.
- Pecans: Toasted for extra crunch and a nutty flavor.
- Gorgonzola Cheese: Crumbled for a tangy twist.
- Spinach: Fresh baby spinach works best for this leafy greens salad.
- Red Onion: Thinly sliced to add a bit of bite.
- Salt & Pepper: To season the chicken and balance the flavors.
Dressing
- Balsamic Vinegar & Olive Oil: For a simple yet flavorful homemade balsamic vinaigrette.
A full ingredient list with exact measurements can be found in the recipe card below.
Instructions
How to Make a Healthy Chicken Strawberry Spinach Salad with Avocado and Pecans
STEP ONE: Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken breasts for 3-4 minutes on each side.
Transfer to a baking dish and bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
STEP TWO: Prepare the Salad Ingredients
In a large salad bowl, combine the baby spinach, sliced strawberries, diced avocado, toasted pecans, crumbled gorgonzola cheese, and thinly sliced red onion.
STEP THREE: Make the Dressing
In a small bowl, whisk together 3 tablespoons of balsamic vinegar and 6 tablespoons of olive oil.
STEP FOUR: Assemble the Salad
Add the sliced chicken strips to the salad. Drizzle the homemade balsamic vinaigrette over the salad. Toss gently to combine all ingredients evenly.
Substitutions and Variations
- Chicken: Substitute with deli chicken or turkey, or omit entirely.
- Gorgonzola Cheese: Use feta or goat cheese for a milder flavor.
- Pecans: Swap with walnuts or almonds if preferred.
How Can I Customize this Recipe?
- Diet: Use a dairy-free cheese alternative for a vegan version.
- Flavor: Add blueberries or raspberries for additional berry flavors.
How Should I Store and Reheat this Recipe?
Store leftover chicken strawberry spinach salad in an airtight container in the refrigerator for up to 2 days. Dress the salad just before serving to keep the ingredients fresh.
Expert Tips for Success
The chicken should be fully cooled before adding it to the salad to avoid wilting the spinach.
For the best flavor, use fresh, in-season strawberries.
Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
To reheat the chicken, warm it gently in a skillet over low heat until just heated through.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Add any leftover strawberries you purchased to this Berry Delicious Salad.
- Use leftover spinach in a delicious green smoothie.
- Add sliced strawberries to your morning oatmeal.
- Top your next sandwich with avocado slices for extra creaminess.
In The Mood For a Similar Dish?
Try these other fruit salad recipe ideas:
- Orange Citrus Salad
- Blackberry and Kiwi Spinach Salad
- Grilled Peach Salad
- Strawberry Feta Spinach Salad
- Grilled Chicken Caesar Salad
- Berry Walnut Kale Salad
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More salad recipes you will love:
Recipe FAQs
To prevent spinach from getting soggy, store it in an airtight container with a paper towel to absorb excess moisture. When making the salad, add the dressing right before serving to keep the leaves crisp. If prepping in advance, layer heartier ingredients like chicken and nuts at the bottom and place delicate ingredients on top.
Chicken is a great option, but other proteins work just as well. Grilled shrimp adds a light, summery touch. Tofu or chickpeas are excellent plant-based alternatives, and hard-boiled eggs provide extra protein without meat.
Gorgonzola adds a tangy contrast to the sweetness of strawberries, but feta provides a milder, slightly salty taste. Goat cheese is creamy with a hint of tang, while Parmesan shavings add a nutty, savory balance. Each option brings a unique flavor to the salad, depending on your preference.
📖 Recipe
Strawberry Spinach Salad with Avocado and Pecans
Equipment
- Skillet
- Large Salad bowl
- Small Mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil for cooking chicken
- 5-6 cups baby spinach
- 1 cup strawberries hulled and sliced
- 1 avocado diced
- ½ cup pecans toasted
- ½ cup gorgonzola cheese crumbled
- ¼ cup thinly sliced red onion optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Dressing
- 3 tablespoons balsamic vinegar
- 6 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C). Season chicken with salt and pepper.
- Heat 2 tablespoons of olive oil in a skillet over medium heat and sear chicken for 3-4 minutes on each side until golden brown. Transfer to a baking dish and bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
- Whisk together balsamic vinegar and olive oil in a small bowl.
- In a large bowl, combine spinach, strawberries, avocado, pecans, gorgonzola cheese, and red onion. Add sliced chicken.
- Drizzle the dressing over the salad, toss gently to combine, and divide into four servings. Serve immediately.
Notes
- Chicken: Substitute with deli chicken or turkey, or omit entirely.
- Gorgonzola Cheese: Use feta or goat cheese for a milder flavor.
- Pecans: Swap with walnuts or almonds if preferred.
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