Grilled Chicken And Strawberry Spinach Salad

Grilled Chicken and Strawberry Spinach Salad: Savor the sweetness of summer with juicy grilled chicken, fresh strawberries, and tangy feta on a bed of baby spinach - try now!

Sweet and savory, this Grilled Chicken and Strawberry Spinach Salad is a refreshing twist on a classic summer salad. The smokiness of the grilled chicken pairs perfectly with the sweetness of fresh strawberries and toasted pecans, all on a bed of fresh baby spinach and crumbled feta cheese.

Ready Time

40 mins


7 servings


  • boneless, skinless chicken breasts 1 1/2 pounds
  • strawberries hulled and sliced 2 1/4 cups
  • fresh baby spinach leaves 10 1/2 cups
  • crumbled feta cheese 1 1/4 cups
  • toasted chopped pecans 3/4 cup
  • olive oil 1/2 cup
  • Dijon mustard 2 tablespoons
  • honey 2 tablespoons
  • apple cider vinegar 2 tablespoons
  • salt 1 teaspoon
  • black pepper 1/2 teaspoon


Preheat your grill to medium-high heat.

Season the chicken breasts with salt and pepper.

Grill the chicken for 6-8 minutes per side, or until cooked through.

Let it rest for a few minutes before slicing it thinly.

In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper to make the dressing.

In a large bowl, combine the fresh baby spinach leaves, sliced strawberries, crumbled feta cheese, and toasted chopped pecans.

Once the chicken has cooled slightly, slice it into thin strips and add it to the bowl with the spinach mixture.

Pour the dressing over the top and toss gently to combine.

Serve immediately and divide among 7 plates.


For a more intense flavor, let the chicken marinate in your favorite seasonings for at least 30 minutes before grilling. If using a gas grill, make sure to clean the grates well before cooking to prevent sticking.

Feta cheese can be substituted with goat cheese for a tangier flavor.

If you’re out of apple cider vinegar, you can substitute it with balsamic vinegar or white wine vinegar. To toast pecans, preheat your oven to 350°F (180°C) and bake for 5-7 minutes or until fragrant and lightly browned.

Don’t overdress the salad – you want the flavors to meld together, not overpower the dish.

This salad is best consumed immediately, but you can prepare the dressing and chicken ahead of time and assemble just before serving. Consider adding some crumbled bacon or diced onions for added smokiness and flavor.

Nutrional Value

  • Calories: 370
  • Protein: 43g
  • Fat: 22g
  • Saturated Fat: 4.5g
  • Cholesterol: 80mg
  • Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 18g
  • Sodium: 250mg
  • Potassium: 440mg
  • Vitamin A: 20% of the Daily Value (DV)
  • Vitamin C: 100% of the DV
  • Calcium: 20% of the DV
  • Iron: 25% of the DV
Grilled Chicken and Strawberry Spinach Salad
Grilled Chicken and Strawberry Spinach Salad

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