Strawberry Spinach Chicken Salad

Ingredients

For the Chicken

• 1 1/4 pounds boneless, skinless chicken breasts, pounded evenly
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Salad

• 8 cups baby spinach
• 2 cups sliced strawberries
• 1 cup blueberries
• 1/2 cup toasted pecans
• 3/4 cup crumbled feta
• 1/3 cup thinly sliced red onion

For the Dressing

• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt

Instructions

Step 1: Toast the Pecans

Toast pecans in a dry skillet for 3 to 4 minutes and cool.

Step 3: Season and Grill

Rub chicken with oil, salt, and pepper and grill 5 to 7 minutes per side until 165°F.

Step 6: Build the Salad

Arrange spinach, strawberries, blueberries, pecans, feta, and onion on a platter.

Step 7: Finish

Add warm sliced chicken, drizzle lightly with dressing, and serve immediately.

A Full-Meal Chicken Salad

This version turns the spinach-and-berry combination into a complete meal by adding grilled chicken and additional hearty toppings. Treat it as the entrée option rather than a direct duplicate of the meatless side salad.

How to Store Leftovers

Refrigerate chicken within 2 hours for up to 3 days. Store spinach, berries, cheese, nuts, onion, and dressing separately.

Freeze cooked chicken for up to 2 months; do not freeze the assembled salad or berries.

What to Serve With It

• whole-grain rolls
• roasted sweet potatoes
• sparkling berry water
• iced green tea

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.