Avocado Strawberry Spinach Salad with Grilled Chicken
This Avocado Strawberry Spinach Salad with Grilled Chicken is the kind of dish that will make your taste buds dance!
Fresh, vibrant, and packed with flavor, it’s an easy yet impressive salad that combines juicy strawberries, creamy avocado, and tender grilled chicken, all drizzled with a tangy balsamic vinaigrette.
Perfect for a light dinner or a refreshing lunch, this salad takes just minutes to prepare but delivers big on taste.
If you’re looking for a meal that’s healthy, satisfying, and full of flavor, this is the salad you need in your life!
For the Salad:
- Baby Spinach – A fresh and nutritious base that gives the salad its leafy texture.
- Chicken Breasts – Tender and juicy, grilled to perfection to add protein to the salad.
- Fresh Strawberries – Sweet and juicy, these add a burst of color and flavor.
- Blueberries – A pop of sweetness and antioxidants.
- Avocado – Creamy and rich, it adds healthy fats and smooth texture.
- Pecans – Crunchy and slightly sweet, adding texture and a bit of nuttiness.
- Goat Cheese – Creamy and tangy, a great contrast to the sweetness of the fruit.
For the Balsamic Vinaigrette:
- Balsamic Vinegar – Adds tanginess and depth of flavor to the dressing.
- Olive Oil – Rich and smooth, it helps balance the tangy vinegar.
- Dijon Mustard – Adds a bit of spice and helps emulsify the vinaigrette.
- Raw Honey – Sweetens the dressing naturally while balancing the acidity of the vinegar.
- Dried Basil – Adds a touch of herbaceous flavor.
- Garlic Clove – Gives the dressing a savory kick.
- Salt & Pepper – To taste, for seasoning the vinaigrette to perfection.
Avocado Strawberry Spinach Salad with Grilled Chicken
Ingredients:
- For the Salad:
- 6 cups of baby spinach
- 2 chicken breasts
- Salt and pepper (to taste)
- 1 1/2 cups of sliced fresh strawberries
- 1/3 cup blueberries
- 1 avocado, sliced
- 1/4 cup pecans
- 1/3 cup crumbled goat cheese
- For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon raw honey
- 1 teaspoon dried basil
- Salt and pepper (to taste)
- 1 garlic clove, minced
Instructions:
- Preheat your grill to medium-high heat, around 350°F - 400°F.
- Pat the chicken breasts dry using a paper towel and season both sides with salt and pepper.
- Place the chicken on the grill and cook each side for 4-6 minutes or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing it.
- While the chicken is resting, prepare the balsamic vinaigrette. In a small bowl, combine the balsamic vinegar, olive oil, Dijon mustard, honey, dried basil, garlic, salt, and pepper. Whisk together until well emulsified and set aside.
- In a large bowl, combine the spinach, strawberries, blueberries, avocado, pecans, and goat cheese. Top with the sliced grilled chicken and drizzle with the balsamic vinaigrette.
- Serve and enjoy!
Nutrition
Calories: 253 kcal | Carbohydrates: 17g | Protein: 13g | Fat: 16g | Saturated Fat: 3g
Cholesterol: 9mg | Sodium: 260mg | Potassium: 620mg | Fiber: 3g | Sugar: 12g
Vitamin A: 150 IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 1.2mg
- Can I skip grilling the chicken?
If you’re short on time, feel free to use pre-cooked chicken or rotisserie chicken. Just shred or chop it, and you’re good to go!
- How can I make the dressing ahead of time?
The balsamic vinaigrette can easily be made in advance. Store it in an airtight container in the fridge for up to a week and shake it up before serving.
- What if I don’t have goat cheese?
No worries! You can substitute goat cheese with feta or even blue cheese for a similar tangy flavor and creamy texture.
- Can I make the salad more filling?
For a heartier version, try adding quinoa, chickpeas, or a boiled egg. These additions will make it more satisfying while keeping it fresh and healthy.
- Can I use frozen strawberries?
Fresh strawberries work best for this salad, but if frozen is all you’ve got, just let them thaw completely and pat them dry before adding to the salad.
