Strawberry Spinach Salad with Avocado and Pecans

Fresh ripe strawberries and lush green avocados make this Strawberry Spinach Salad a must-have summer treat! Combined with pecans, gorgonzola cheese crumbles, and a sweet balsamic dressing. How could you go wrong?

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• Ingredients
• Instructions
• Equipment
• Storage
• Top Tips
• More Recipes
• FAQ
• 📖 Recipe
• Food Safety

Ingredients

• Lettuce - I suggest using fresh baby spinach leaves for this salad.
• Chicken - One small chicken breast should do (about ½ lb).
• Strawberries - Sweet, ripe strawberries are the best!
• Avocado - Make sure it is ripe. It should be dark brown in color and not too firm to the touch.
• Gorgonzola cheese - We used crumbled gorgonzola in this recipe, but goat cheese would also work.
• Pecans - We tossed some whole pecans into a plastic bag and crushed them with a cleaver.

Dressing

• Balsamic glaze (or balsamic vinegar)
• Extra virgin olive oil

Note: Refer to the recipe card below for exact quantities.

Instructions

Step One: Prepare the Dressing

There are several ways to prepare Balsamic dressing:

1). Use a bowl to whisk or stir the ingredients together.
2). Put all of your ingredients in a mason jar with a lid, then give it a little shake.
3). Use an oil and vinegar dispenser with your favorite extra virgin olive oil and balsamic vinegar to drizzle on salads as needed.

Homemade salad dressings are easy to make if you keep some essential ingredients on hand. See our Top 10 Favorite Salad Dressing Recipes for the dressings we love the most.

Step Two: Prepare the Protein

To prepare the chicken, first, preheat the oven to 375 degrees F. Next pound the chicken flat, then add seasoning. In a cast-iron skillet on medium-high heat, sear the chicken for 2-3 minutes on each side. Place the chicken into the oven and continue to cook for approximately 10 minutes, or until the chicken reaches a minimum internal temperature of 165 degrees F. Finally, remove and let rest for 5 minutes before slicing.

Step Three: Prepare Ingredients

Wash all lettuce and produce thoroughly, then set it aside to drain in a colander. While lettuce is draining, dice all remaining ingredients into small salad-sized portions.

Step Four: Assemble and Serve

Assemble the salad in layers with spinach on the bottom, followed by fresh diced chicken, strawberries, avocado, etc.

Add a small amount of dressing and give it a good toss. Taste and adjust seasonings as necessary. Serve immediately.

Equipment

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• Salad bowl
• Salad tongs
• Colander
• Oil and vinegar dispensers
• Knife
• Frying pan or cast iron skillet
• Meat thermometer
• Cutting board

Storage

Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.

Top Tips

Buy pre-washed and ready-to-eat lettuce to save time.

More Recipes

Have leftover ingredients?

• Add any leftover strawberries you purchased to this Berry Delicious Salad.

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

More lunch recipes you will love:

FAQ

📖 Recipe

Food Safety

Cook chicken to a minimum internal temperature of 165 °F (74 °C)

• Create a clean work area.
• Wash hands after touching raw meat or seafood.
• Rinse fresh produce thoroughly.
• Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
• Do not leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with a high smoking point to avoid harmful compounds.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.