Strawberry Avocado Spinach Salad with grilled chicken is bursting with flavor and tastes delicious with a homemade light balsamic dressing. 
Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad with Grilled Chicken?
I found this salad recipe while searching Pinterest a while ago and decided to make this for dinner for my husband and myself recently. Wow, is it GOOD!
The salad was very easy to prepare, and the bonus is that the salad dressing also serves as a marinade for the chicken breasts before grilling! Here’s how to make this entree salad (enough for 2 LARGE main course salads):
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Salad Dressing
First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl.
Stir until the sugar is dissolved and the ingredients are completely combined. Divide the dressing in half, reserving half of it to dress the finished salad with before serving. Set aside.
Marinate The Chicken
Place boneless, skinless chicken breasts in a covered container. Take the remaining half of the dressing and pour it over the chicken. Turn to coat the chicken on all sides with the marinade.
Place the marinated chicken breasts in the refrigerator (in a covered container) and let them marinade for at least 30 minutes.
Grill The Marinated Chicken
Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through.
Grill times will vary slightly, depending on the size of the chicken breasts, but the average time will average between 15-20 minutes.
Once cooked, take the chicken off the grill, and let the meat rest for a few minutes to let the internal juices redistribute. Cut the chicken breasts into ½ inch slices.
Make The Strawberry Avocado Spinach Salad With Grilled Chicken
Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in or on individual serving dishes. Place grilled chicken slices on top of salad.
Add fresh cut avocado chunks, then drizzle the salad with the remaining reserved salad dressing (don’t use the dressing you marinated the chicken in).
Serve the strawberry avocado spinach salad with grilled chicken right away and enjoy every single bite! It is DELICIOUS! If you don’t eat meat, simply leave the chicken off!
Time To EAT!
Here is a photo of our bowls of strawberry avocado spinach salad before we pounced on them and gobbled them up! They were so good!
Crunchy almonds, sweet strawberries, slightly salty feta, creamy avocados, yummy salad dressing and delicious marinated, grilled chicken top this delicious salad off!
Hope you will consider making this wonderful tasting strawberry avocado spinach salad. We truly enjoy it, and I hope you will, too.
Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More Main Dish Salad Recipes?
You can find all of my recipes for Main Dish Salads in the Recipe Index, located at the top of the page. I have quite a few, including:
- Southwestern Cobb Salad with Chili-Rubbed Steak
- Easy Chicken Caesar Salad
- Classic Tuna Salad
- Roasted Veggie Orzo Salad
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe Source: http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/
Strawberry Avocado Spinach Salad with grilled chicken is bursting with flavor and tastes delicious with a homemade light balsamic dressing.
- 1/4 cup extra virgin olive oil
- 1 teaspoon granulated sugar
- 1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
- 1/2 Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 boneless , skinless thin chicken breasts (about 1" high, and not too "plump")
- 6 cups loosely packed baby spinach leaves
- 6-8 strawberries , hulled/quartered
- 1 ripe avocado , peeled, seeded, then cut into 1-2 inch chunks
- 4 very thin slices of red onion
- 1/4 cup crumbled feta cheese
- 2 Tablespoons sliced almonds
- 1 slice cooked crisp/crumbled bacon (optional)
- Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
- Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
- Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into 1/2 inch slices.
- Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!