Grilled Chicken Salad with Strawberries and Spinach is the kind of recipe that quietly becomes your most-requested lunch. I never used to think of strawberries as a salad ingredient until one spring afternoon, with a bowl of farm-fresh berries sitting on the counter and leftover grilled chicken in the fridge. I tossed them together on a whim, drizzled on a little balsamic, and that was that.
Growing up on the farm, we treated strawberries as something you ate by the handful straight off the vine, still warm from the sun. They rarely made it inside. But when they did, something special happened. That same sweetness that made them perfect for pie turns out to be just as good tucked into a salad with charred chicken, tangy goat cheese, and a golden balsamic dressing. This is one of those recipes you will make on a Tuesday and still be thinking about on Saturday. Your kitchen is about to smell like a good decision.
Why This Grilled Chicken Salad Belongs in Your Weekly Rotation
Betty did not grow up cooking fussy food. She cooked food that worked, and this strawberry spinach salad with grilled chicken works every time. It is the kind of dish that earns a permanent spot in your rotation because it comes together fast, looks beautiful on the plate, and tastes like you put in far more effort than you actually did.
- 31 grams of protein per serving, making it a real main dish that keeps you full
- Only 331 calories per serving, light enough for lunch without leaving you hungry by 2pm
- Ready in 20 minutes from start to plated, with no special equipment needed
- Naturally gluten-free and low-carb, with no swaps required
- No blender, no food processor, just a grill pan, a bowl, and a whisk
- Works as a main lunch or a light dinner alongside a warm bowl of soup
- Easy to make Paleo by swapping the goat cheese for a handful of walnuts or slivered almonds
Key Players in This Recipe
Baby spinach is the foundation here. Its tender leaves and mild, slightly earthy flavor balance the sweetness of the strawberries without fighting them. I always choose fresh baby spinach over mature leaves for this salad. It holds the dressing without wilting too fast and is easier to eat.
Fresh strawberries do the heavy lifting on flavor. They need to be genuinely ripe, bright red all the way through and sweet enough to eat out of hand. Slice them thick so every forkful has fruit in it. Frozen strawberries release too much liquid when thawed and will make the spinach soggy, so fresh is the only way to go here.
Boneless, skinless chicken breast keeps this grilled chicken salad with strawberries and spinach lean and high in protein. One tip I have tested many times: if your breast is uneven in thickness, give the thicker end a quick pound so it cooks evenly and you get a good char without a dry center.
Soft goat cheese brings a creamy, tangy contrast that makes the whole salad feel a little indulgent without being heavy. A fresh mild chevre crumbles easily and softens slightly against the warm chicken, creating little pockets of richness throughout. Feta works great as a swap if that is what you have.
Golden balsamic vinegar is the backbone of the dressing. It has all the depth of traditional balsamic but stays lighter in color so it does not muddy the beautiful reds and greens on the plate. Dark balsamic works too if that is what you have in the pantry.
Extra virgin olive oil rounds out the dressing. Since it is uncooked, quality matters here. A good olive oil makes a real difference in a simple vinaigrette.
Shallots add a gentle, sophisticated bite that regular onion cannot replicate. Mince them fine so they blend into the dressing rather than overpowering any single bite.
Honey is the small touch that brings everything together. Just one teaspoon softens the acidity of the vinegar and ties the dressing to the sweetness of the berries.
Seasoned salt, such as Montreal Steak Grill Mates, gives the chicken a savory, slightly smoky crust that plays well against the fresh salad. Do not skip it or substitute plain salt. The spice blend on the outside of the chicken is part of what makes this salad taste layered rather than flat.
How to Make Grilled Chicken Salad with Strawberries and Spinach
Step 1. Whisk together the golden balsamic vinegar, extra virgin olive oil, chopped shallots, honey, water, kosher salt, and fresh black pepper in a small bowl. Set it aside while you prep the chicken. The shallots will mellow into the dressing as it sits.
Step 2. Season both sides of the chicken breast with seasoned salt, then rub the crushed garlic evenly over the surface. Letting the garlic sit on the chicken even for a few minutes before it hits the grill deepens the flavor noticeably.
Step 3. Heat your grill or indoor grill pan over medium heat. This step matters more than people think: a fully preheated grill is what gives you proper char marks and prevents the chicken from sticking. Once hot, spray the grates with cooking oil.
Step 4. Place the chicken on the grill and cook for 10 to 11 minutes per side. Do not move it, do not press it down, and do not flip it early. You want the outside charred and the center cooked through to 165 degrees F. The longer it grills on each side, the better the char and the more flavor you get.
Step 5. Transfer the cooked chicken to a cutting board and let it rest for at least 3 minutes before slicing. Skipping this step means the juices run out when you cut it. Resting keeps the chicken moist all the way through.
Step 6. While the chicken rests, add the baby spinach to a large bowl and drizzle the dressing over it. Toss gently until every leaf is lightly coated. You are going for a light kiss of dressing, not a heavy coat.
Step 7. Divide the dressed spinach between 4 plates, then top each with sliced strawberries and crumbled goat cheese.
Step 8. Slice the rested chicken on an angle and fan the pieces across the top of each salad. Slicing on the diagonal gives you wider, more attractive pieces that sit beautifully over the greens. Serve right away.
Keeping This Salad Fresh
Because the components of this grilled chicken salad with strawberries and spinach are best fresh, storing them separately makes a real difference. Dressed spinach wilts within a few hours, and strawberries release juice that can make everything soggy if left together overnight.
Refrigerator: Store the grilled chicken in an airtight container for up to 3 days. Keep sliced strawberries and raw spinach separate, and hold the crumbled goat cheese in its own small container. The dressing keeps in a sealed jar in the fridge for up to one week. Give it a good shake before using since the oil and vinegar will separate as it sits.
Freezing: The chicken freezes well on its own for up to 2 months. Freeze it in individual portions so you can thaw just what you need. The salad components, including spinach, strawberries, and goat cheese, do not freeze well and are best kept fresh.
Meal prep tip: Grill a batch of chicken and store it whole. Slice it just before serving so it stays juicy. Keep the dressing in a separate jar and toss everything together at the last minute. That is the best approach for keeping this salad crisp and fresh across multiple days.
What to Serve with This Salad
This grilled chicken salad with strawberries and spinach is satisfying on its own, but a few simple additions turn it into a full spread.
- A slice of Parmesan Garlic Artisan Bread is the perfect pairing. The crispy, savory crust soaks up any extra balsamic dressing left on the plate and rounds out the meal beautifully.
- A light tomato soup works well alongside this salad. The acidity of a good tomato broth mirrors the tang of the balsamic dressing and makes this feel like a complete restaurant lunch.
- If you want to keep things in the same flavor zone, the Lemon Garlic Shrimp with Spinach Orzo is a natural companion. Both dishes share spinach as a base, and the lemon and garlic profile complements the balsamic dressing without repeating it.
- Fresh fruit on the side, a small bowl of blueberries or raspberries, echoes the berry notes already in the salad and makes the whole spread feel like a proper spring or summer table.
More Salad and Chicken Recipes You Will Love
If this grilled chicken salad with strawberries and spinach hit the spot, here are a few more to keep in your back pocket.
- Grilled Chicken Cobb Salad packs 40 grams of protein and uses the same grilled chicken technique with a heartier combination of toppings. A great choice when you want something with more substance.
- Healthy Chicken Salad is another high-protein, easy option that comes together quickly and works well for meal prep lunches all week.
- Big Quick Chicken Salad is ready in 15 minutes and a reliable weeknight standby when you want something fresh without any real effort.
- Chicken Caesar Salad is the classic comparison point for anyone who loves a substantial main-dish salad. Betty makes it often alongside this strawberry version depending on the season.
- If you want to master the chicken itself, the Grilled Chicken Breast guide walks through the full technique for getting juicy, perfectly charred results every time. It is the foundation of more recipes than you might think.
FAQs
Fresh strawberries are strongly recommended. Frozen ones release too much liquid when thawed and will make the spinach soggy. If strawberries are out of season, sliced peaches or raspberries are the best fresh substitutes.
Feta is the easiest and most delicious swap. It is tangier and slightly saltier, which works well with the golden balsamic dressing. For Paleo, use a small handful of walnuts or slivered almonds in place of any cheese.
Yes, and it actually improves with a little resting time as the shallots mellow into the oil. Make it up to one week ahead and store it in a sealed jar in the fridge. Shake well before using.
Grilled Chicken Salad with Strawberries and Spinach
Ingredients
Equipment
Method
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Whisk together the golden balsamic vinegar, extra virgin olive oil, chopped shallots, honey, water, kosher salt, and fresh black pepper in a small bowl. Set aside.
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Season both sides of the chicken breast with seasoned salt, then rub with crushed garlic.
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Heat a grill or indoor grill pan over medium heat until fully hot. Spray the grates with cooking oil.
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Grill the chicken for 10 to 11 minutes per side until charred on the outside and cooked through to an internal temperature of 165 degrees F.
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Transfer the chicken to a cutting board and rest for at least 3 minutes before slicing on an angle.
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In a large bowl, toss the baby spinach with the dressing until lightly coated.
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Divide the dressed spinach between 4 plates. Top each with sliced strawberries and crumbled goat cheese.
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Fan the sliced grilled chicken over each salad and serve immediately.
