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Strawberry Spinach Salad with Grilled Chicken

Overhead, landscape shot of a Strawberry Spinach Salad with Grilled Chicken on a white plate with a plate of sliced strawberries, wine glasses, pale purple linen, bowl of almonds, and small ramekin of salt, bowl of feta and forks surrounding the plates.
This Strawberry Spinach Salad with Grilled Chicken and mint vinaigrette is THE best salad of the season!  Colorful, packed with nutrients, and bursting with flavor, this salad is anything but boring or bland!  It's perfect for an easy, healthy weeknight meal and elegant enough for a special occasion or entertaining!
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Author: Cheyanne Holzworth
Total Time: 27 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 4

Equipment

  • Mixing Bowl
  • Grill or Skillet

Ingredients

  • 6 Cups Leafy Mixed Salad Greens or Baby Spinach (SEE NOTES)
  • 1 Cup Sugar Snap Peas
  • ½ Cup Fresh Peas - blanched
  • 1/3 Cup Feta - crumbled
  • 1 Cup Strawberries - sliced
  • 1 Avocado - sliced or diced
  • ¼ Cup Nuts - toasted (almonds, pistachios or pecans)
  • 1 Pound Chicken Breasts - or Cutlets (SEE NOTES)

Dressing:

Optional for serving: Micro greens, lemon wedges

Instructions

  • Preheat grill, grill pan, or cast iron skillet over medium high heat and brush the grates with oil.
  • Season and cook chicken: Season chicken as desired (SEE NOTES). Place it on the grill. Grill for 4-8 minutes per side, or until the chicken is cooked through and the juices run clear (SEE NOTES). Remove chicken from the grill and let rest for 5 minutes.
  • Meanwhile, make the dressing: Whisk together all the ingredients in a small bowl. Taste and adjust for seasoning as desired. Set aside.
  • Assemble: In a large bowl, combine the greens, peas and feta. Drizzle with just enough dressing to very lightly coat the greens. Toss to combine. Portion salad mixture into individual serving bowls.
  • To serve: Slice or dice the chicken and add it to the top of each salad along with some of the strawberries, avocado and nuts. Drizzle with more dressing or serve remaining dressing on the side. Dnjoy!

Notes

  1. Greens: I like to use a fresh mix of young, tender, leafy greens (baby spinach, red romaine, baby arugula) for a variety of texture and flavor. However, you can use just one green, such as baby spinach, if desired!
  2. Chicken: Season the chicken as you see fit! You can season the chicken simply, with just salt and pepper, or you can jazz it up a bit with a homemade all-purpose grill seasoning. I like to use a mix of garlic powder, dried parsley, dried basil, smoked paprika, salt, pepper and pinch of cayenne. Seasonings are a great way to switch things up and customize the chicken to your specific taste!
  3. Grill time: Grilling time for the chicken will depend on the size and thickness of your chicken. Since chicken cutlets are thinner they will require less time than thick chicken breasts. Always cook your chicken to 165 degrees F.
  4. Make ahead: The dressing can be made up to 3 days in advance and stored in the refrigerator. You can prepare all the ingredients in advance and keep everything in the fridge until ready to serve. Don't add the dressing and nuts to the salad until you are ready to eat it. The salad will get soggy if you add the dressing in advance. 
Nutritional information is an approximation based upon 4 servings.  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 496kcal    Carbohydrates: 25g    Protein: 31g    Fat: 31g    Saturated Fat: 6g    Cholesterol: 83mg    Sodium: 308mg    Potassium: 968mg    Fiber: 6g    Sugar: 13g    Vitamin A: 1280IU    Vitamin C: 65.1mg    Calcium: 108mg    Iron: 2.5mg
Course: Salad
Cuisine: American