Description
Fresh, juicy, and vibrant—this Grilled Chicken Strawberry Avocado Salad is summer in a bowl. Packed with tender grilled chicken, sweet strawberries, creamy avocado, crunchy pecans, and crumbled cheese, all tossed with a homemade strawberry balsamic vinaigrette, it’s a perfect balance of flavor and texture in every bite.
Ingredients
For the Salad
8 cups baby spinach
1 cup fresh strawberries, sliced
1 medium avocado, sliced
1/2 cup crumbled feta or goat cheese
1/4 cup chopped pecans
For the Grilled Chicken
1 pound boneless, skinless chicken breasts
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Strawberry Balsamic Vinaigrette
1 cup fresh strawberries, hulled
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
Pinch of salt
Instructions
In a resealable bag or bowl, combine chicken with olive oil, balsamic vinegar, salt, and pepper. Marinate for 10 minutes, flipping occasionally.
Preheat grill to medium-high heat. Grill chicken for 5 to 6 minutes per side until cooked through. Remove from grill and slice thinly.
To make the dressing, blend strawberries, olive oil, balsamic vinegar, Dijon mustard, honey, and salt until smooth.
Divide spinach, strawberries, avocado slices, crumbled cheese, and pecans among four salad bowls or plates.
Top each salad with sliced grilled chicken. Drizzle with about a quarter of the strawberry vinaigrette and toss gently to combine.
Serve immediately, with extra dressing on the side if desired.
Notes
Use goat cheese for a tangier contrast, or feta for a saltier flavor.
To make it nut-free, skip the pecans or substitute with sunflower seeds.
This salad is also delicious with grilled shrimp or salmon as a protein swap.
Store extra dressing in the fridge for up to 1 week—shake before using.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American