I recently discovered an exciting new dish that surprised me with its vibrant flavors. I marinated tender chicken in balsamic and paired it with fresh strawberries, creamy avocado, and crisp spinach to create a Spinach Salad With Chicken that dazzles the palate. Each bite is a refreshing burst of wholesome delight.
I’m super excited to share this amazing recipe that my family can’t get enough of! This Strawberry Avocado Spinach Salad with Chicken is one of those dishes that somehow manages to be both healthy and really flavorful.
I marinate 4 boneless skinless chicken breasts in a mix of 1/4 cup balsamic vinegar, 2 tbsp extra-virgin olive oil, garlic powder, salt and pepper before grilling them to perfection. Then I toss them with 8 cups of fresh baby spinach, 2 cups of sliced strawberries, and 2 ripe avocados.
I usually throw in some thinly sliced red onion for an extra kick, and if I’m feeling fancy, a few chopped nuts for crunch. Every bite is a fresh burst of flavor that brings together sweet, tangy, and savory tastes in a way that’s just too good to pass up.
Try it and see how it transforms your usual salad routine!
Why I Like this Recipe
I love this recipe for a bunch of reasons. First, I really dig how the tangy balsamic vinegar mixed with the garlic and olive oil creates such a flavorful marinade. It makes the chicken taste amazing every single time.
Second, the mix of ingredients is just perfect. I mean, you’ve got the sweet strawberries, creamy avocado, and fresh spinach all together, and it really hits that sweet and savory balance that I’m always craving.
Also, I like that the balsamic dressing works double duty – not only does it add a little kick on top, but it marinades the chicken too. It’s super efficient and makes everything extra tasty.
And lastly, this salad is super easy to put together even if you’re not a pro in the kitchen. I can whip it up on a busy day and still impress everyone at home.
Ingredients
- Lean chicken breasts deliver high-quality protein for muscle builidng and satiation.
- Fresh baby spinach is rich in fiber, vitamins, and minerals for overall health.
- Juicy strawberries add natural sweetness and vitamin C, boosting immune support really well.
- Creamy avocado provides heart healthy fats and fiber while adding a smooth texture.
- Balsamic vinegar balances tanginess and sweetness, creating a bold, lively flavor.
- Thinly sliced red onion introduces a zesty bite, adding extra depth to this dish.
- Chopped nuts give extra crunch and healthy fats, enriching the salad even more.
- Extra virgin olive oil delivers antioxidants and a smooth finish that ties it all together.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 lbs total)
- 1/4 cup balsamic vinegar, divided (use some for the marinade and some for the dressing)
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp garlic powder
- Salt and pepper to taste
- 8 cups fresh baby spinach
- 2 cups fresh strawberries, hulled and sliced
- 2 ripe avocados, diced or sliced
- 1/4 cup thinly sliced red onion (if you like a little extra bite)
- 1/4 cup chopped nuts like almonds or pecans (optional for added crunch)
How to Make this
1. In a shallow dish, mix about 2 tablespoons of the balsamic vinegar with 1 tablespoon of extra-virgin olive oil, 1 tsp garlic powder, and a pinch of salt and pepper.
2. Add the chicken breasts to the dish and let them marinate for at least 15 minutes.
3. While the chicken is marinating, wash the spinach and put it in a large salad bowl.
4. Hull and slice the strawberries and add them to the spinach.
5. Dice or slice the avocados and toss them into the bowl along with the thinly sliced red onion.
6. If you like extra crunch, sprinkle in the chopped almonds or pecans.
7. Heat a grill or skillet over medium heat and add the chicken breasts, cooking them around 5-7 minutes per side or until they are fully cooked.
8. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
9. For the dressing, whisk together the remaining balsamic vinegar and extra-virgin olive oil with a little more salt and pepper, then drizzle it evenly over the salad.
10. Top the salad with the sliced chicken, give everything a gentle toss, and enjoy your delicious meal!
Equipment Needed
1. Shallow dish for mixing the marinade
2. Measuring spoons and cups for the vinegar, oil, and spices
3. Knife and cutting board for slicing the strawberries, avocados, and red onion
4. Large salad bowl for tossing together the spinach and other ingredients
5. Grill or skillet for cooking the chicken
6. Whisk for making the dressing
7. Tongs or spatula for turning and transferring the cooked chicken
FAQ
MY FAMILY LOVES THIS! STRAWBERRY AVOCADO SPINACH SALAD WITH CHICKEN Recipe Substitutions and Variations
- Instead of boneless chicken breasts, you could use boneless chicken thighs or even turkey cutlets which add a different flavor and juiciness
- If you don’t have enough balsamic vinegar, try using red wine vinegar or apple cider vinegar with a touch of honey for a similar tangy sweetness
- Can’t find extra-virgin olive oil? Avocado oil works well and has a mild flavour perfect for dressings
- If fresh baby spinach is unavailable, baby kale or arugula makes a great substitute to keep that fresh, green vibe
- No chopped nuts? Toasted sunflower seeds or walnuts add that crunch just like almonds or pecans would
Pro Tips
1. Try marinating the chicken for at least 20 minutes if you can; a little extra time really brings out the flavors. Just don’t leave it too long or the acid might start to break down the meat.
2. When grilling the chicken, let it rest for a few minutes after cooking so it stays juicy and doesn’t dry out when you slice it.
3. Add the avocados right before serving so they don’t turn mushy in the acidic dressing; this helps keep the texture nice and fresh.
4. Use a separate, clean bowl for the dressing if you have any leftover marinade that touched the raw chicken; safety first, to avoid any cross contamination.
MY FAMILY LOVES THIS! STRAWBERRY AVOCADO SPINACH SALAD WITH CHICKEN Recipe
I recently discovered an exciting new dish that surprised me with its vibrant flavors. I marinated tender chicken in balsamic and paired it with fresh strawberries, creamy avocado, and crisp spinach to create a Spinach Salad With Chicken that dazzles the palate. Each bite is a refreshing burst of wholesome delight.
4
servings
416
kcal
Equipment: 1. Shallow dish for mixing the marinade
2. Measuring spoons and cups for the vinegar, oil, and spices
3. Knife and cutting board for slicing the strawberries, avocados, and red onion
4. Large salad bowl for tossing together the spinach and other ingredients
5. Grill or skillet for cooking the chicken
6. Whisk for making the dressing
7. Tongs or spatula for turning and transferring the cooked chicken
Ingredients
-
4 boneless skinless chicken breasts (about 1 1/2 lbs total)
-
1/4 cup balsamic vinegar, divided (use some for the marinade and some for the dressing)
-
2 tbsp extra-virgin olive oil, divided
-
1 tsp garlic powder
-
Salt and pepper to taste
-
8 cups fresh baby spinach
-
2 cups fresh strawberries, hulled and sliced
-
2 ripe avocados, diced or sliced
-
1/4 cup thinly sliced red onion (if you like a little extra bite)
-
1/4 cup chopped nuts like almonds or pecans (optional for added crunch)
Directions
- In a shallow dish, mix about 2 tablespoons of the balsamic vinegar with 1 tablespoon of extra-virgin olive oil, 1 tsp garlic powder, and a pinch of salt and pepper.
- Add the chicken breasts to the dish and let them marinate for at least 15 minutes.
- While the chicken is marinating, wash the spinach and put it in a large salad bowl.
- Hull and slice the strawberries and add them to the spinach.
- Dice or slice the avocados and toss them into the bowl along with the thinly sliced red onion.
- If you like extra crunch, sprinkle in the chopped almonds or pecans.
- Heat a grill or skillet over medium heat and add the chicken breasts, cooking them around 5-7 minutes per side or until they are fully cooked.
- Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
- For the dressing, whisk together the remaining balsamic vinegar and extra-virgin olive oil with a little more salt and pepper, then drizzle it evenly over the salad.
- Top the salad with the sliced chicken, give everything a gentle toss, and enjoy your delicious meal!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 416kcal
- Fat: 20g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 11g
- Cholesterol: 60mg
- Sodium: 400mg
- Potassium: 800mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 10g
- Protein: 30g
- Vitamin A: 2500IU
- Vitamin C: 60mg
- Calcium: 100mg
- Iron: 2mg
