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Large white bowl of strawberry spinach salad with avocado and pecans

Strawberry Spinach Salad with Avocado and Pecans

Jami Powell
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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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Lunch, Salad
Cuisine American
Servings 2


  • 3 oz. Spinach leaves (baby)
  • 6 oz. Chicken breast
  • 5 qty Strawberries
  • ½ qty Avocado
  • 3 tablespoon Gorgonzola cheese
  • 2 tablespoon Pecans


  • Balsamic glaze
  • Extra virgin olive oil



  • In a small bowl, whisk together the dressing ingredients. Set aside.


  • Preheat the oven to 375° degrees F
  • Place chicken breast between two pieces of plastic wrap. 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 8-10 minutes, or until the chicken reaches a minimum internal temperature of 165° degrees F.
  • Remove and let rest for 5 minutes before slicing.


  • Wash lettuce and set it aside to drain in a colander.
  • Wash remaining produce and cut into small salad sized portions.
  • Assemble salad with all ingredients.
  • Drizzle prepared dressing on top.
  • Gently toss the salad and serve immediately.
Keyword avocado, strawberry, summer salad
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