Strawberry Chicken Salad

5 from 6 votes

This strawberry chicken salad with spinach is loaded with fresh ingredients and tossed with a homemade creamy balsamic dressing. It's make-ahead and meal-prep friendly as well.

Prep Time20

Cook Time15

Total Time35

Course: Main Course, Salad

Cuisine: American

Servings: people

Calories: 852kcal

Author: Tania

Equipment

Ingredients

Seasoned chicken

4 small chicken breasts, pounded to ½ inch thick evenly or 2 large chicken breasts
2 teaspoons dried Italian seasoning
1 ½ teaspoon garlic powder
Salt and pepper
Olive oil

Candied pecans

¼ cup light brown sugar
1 tablespoon water, plus more as needed plus more as needed
1 cup pecan halves
A pinch of salt

For the salad

4 cups sliced strawberries
2 cups fresh blueberries
10 ounces fresh baby spinach leaves
2 ripe avocados peeled and sliced
1 cup crumbled feta or to taste
Sliced red onions
Creamy Balsamic Dressing

Instructions

Season the chicken with a 1 tablespoon olive oil, Italian seasoning, garlic powder, salt (about ½ teaspoon per breast), and pepper. Let it sit on the counter for 15 minutes to let all the flavors absorb. This will also help tenderize the chicken. Meanwhile, prep the rest of the ingredients.
Make the creamy balsamic dressing according to this balsamic dressing recipe.
Make the candied pecans: Melt brown sugar with the water in a small skillet over medium heat. Add the pecans plus a pinch of salt. Stir to coat the pecans in melted sugar for about 1-2 minutes. Let them cool slightly.
Heat about 1-2 tablespoons olive oil in a large skillet over medium heat. Cook chicken for about 6-8 minutes per side until fully cooked through or until internal temperature reaches 165 degrees F. Transfer to a plate and let it rest for 10 minutes. Slice the chicken.
Assemble the salad: Start with a bed a spinach, then top with strawberries, blueberries, sliced red onions, avocado, the sliced chicken, feta, and candied pecans. Drizzle with the prepared balsamic dressing and toss to combine. Enjoy!

Notes

Seasoning the chicken: Let the seasoned chicken sit on the counter for 15-20 minutes prior to cooking to allow the chicken to absorb all the flavors. This also helps to tenderize it a bit.
To cook juicy chicken breasts, pound the chicken evenly to ½ inch thick. Cook for 6-8 minutes per side, don’t overcook. Let it rest for 10 minutes before slicing. The chicken can be pan-seared or grilled.
Use fresh baby spinach, strawberries, and blueberries. Make sure the spinach isn’t wilted and that the berries are plump and in good condition.
Make ahead: The balsamic dressing can be made up to 5 days in advance and refrigerated. Candied pecans can be made 3 days ahead (refrigeration recommended). The chicken can also be cooked 1-3 days in advance and slightly reheated.

Substitutions and variations:

Spinach: Try mixed greens, romaine, arugula.
Berries: Add blackberries or raspberries.
Chicken: I made a pan-seared chicken for this salad, but you can also grill it.
Candied pecans: Skip the “candied” part and just use raw nuts.
Feta cheese: Try goat cheese, herbed feta.
Creamy balsamic dressing: Use your favorite dressing, it doesn’t have to be this one.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition