Strawberry Spinach Salad with Chicken and Avocado is made with fresh spinach, sweet strawberries, creamy avocado, tender chicken, and tangy gorgonzola cheese. This chicken salad recipe is tossed with toasted pecans and a simple balsamic vinaigrette for the perfect balance of sweet, savory, and crunchy textures.
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This Chicken Strawberry Spinach Salad is sweet, savory, and perfect for warm-weather meals. Ready in minutes with bold flavor and fresh ingredients!
If you like this salad recipe, you may also love Strawberry Avocado Salad or Gorgonzola Pecan Salad.
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.
- 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.
Substitutions & 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 to Make a Strawberry Spinach Salad with Chicken and Avocado
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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Cool the chicken before adding it to the salad so the spinach does not wilt.
✔️ DO Use fresh, in-season strawberries.
✔️ DO Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
Storage
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.
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.
Related
More Fruit Salad Recipes You'll Love ♥️
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📖 Recipe
Strawberry Spinach Salad with Chicken and Avocado
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.
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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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