This strawberry spinach chicken salad is the kind of easy, fresh meal you can throw together in minutes—sweet, savory, and satisfying enough for lunch or a light dinner.
For more easy chicken salads, try our Italian chicken salad, chicken Waldorf salad, or healthy chicken salad with Greek yogurt.
Why You'll Love This Strawberry Spinach Chicken Salad
This strawberry spinach chicken salad is the kind of meal that feels a little special, but comes together fast 🍓. Sweet, savory, and packed with texture, it’s perfect for busy days when you still want something fresh and satisfying.
Louise and I made this for lunch the other day and honestly… we finished the whole thing with some crusty bread on the side 😄. It’s one of those easy strawberry spinach salad recipes that works just as well for a quick weekday meal as it does for a more special spread—think Easter lunch or a relaxed dinner with friends.
It’s also protein-rich, fiber-packed, and full of fresh ingredients, so it keeps you full without feeling heavy 🥗 That mix of strawberries and balsamic dressing makes it feel a little extra, in the best way.
P.S. Love mediterranean meal salads? Browse our Mediterranean chicken quinoa salad, Mediterranean chicken lentil salad, or Mediterranean chopped chicken salad.
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Baby spinach: tender and mild, perfect for a fresh base. Swap with arugula for a peppery bite or mixed greens for variety.
- Fresh strawberries: juicy and sweet, they balance the savory flavors. Try blueberries, sliced peaches, or apple for a twist in this fresh spinach and strawberry salad.
- Shredded cooked chicken: adds protein and makes it filling. Rotisserie works great, or use grilled chicken, turkey, or even chickpeas for a plant-based option in a rotisserie chicken strawberry salad.
- Feta cheese: creamy and salty, it ties everything together. Substitute goat cheese, torn burrata, shaved parmesan, or mozzarella pearls for a milder flavor.
- Slivered almonds: add crunch and a nutty finish. Swap with walnuts, pecans, pistachios, or sunflower seeds if needed.
- Extra virgin olive oil: the base of the dressing, rich and smooth. You can use avocado oil or a mild neutral oil.
- Balsamic vinegar: gives that sweet, tangy depth. Try red wine vinegar or apple cider vinegar for a lighter strawberry salad with balsamic dressing variation.
- Honey: balances the acidity. Maple syrup or agave both work well.
- Dijon mustard: helps emulsify and adds flavor. Yellow mustard or a touch of whole grain mustard works too.
- Poppy seeds (optional): add a subtle crunch and visual appeal. Skip if you don’t have them—still delicious.
How to Make Strawberry Spinach Chicken Salad
Whisk the dressing
Add the olive oil, balsamic vinegar, honey, mustard, poppy seeds, salt, and a few grinds of black pepper to a small bowl or jar. Whisk until smooth, glossy, and slightly thickened.
This balsamic poppy seed dressing is the magic here. It’s sweet, tangy, and bold, and it makes the strawberries and chicken taste even better.
Marinate the chicken
Put the shredded cooked chicken in a medium bowl. Pour over half the dressing, then toss well so the chicken is evenly coated. Set it aside for a few minutes while you get everything else ready.
It’s a small step, but it gives this salad much more flavor. The chicken stays juicy and every bite tastes seasoned, not plain.
Layer the salad
Spread most of the spinach over a large platter or shallow serving bowl. Add half the chicken and half the strawberries, then scatter over a light layer of the remaining spinach.
Finish with the rest of the chicken and strawberries. Layering makes this summer chicken salad recipe look beautiful and helps spread everything evenly through the salad.
Finish and serve
Top the salad with crumbled feta and toasted almonds. Drizzle the remaining dressing over the top just before serving.
That final layer adds creamy, crunchy, sweet, and savory bites all at once. Serve right away for a fresh, colorful salad that’s perfect for lunch, a light dinner, or a special table.
Tips
- Use ripe, sweet strawberries: they make a big difference. Taste one first—if it’s sweet, your salad will shine.
- Don’t skip marinating the chicken: even 5 minutes in the dressing adds a lot of flavor.
- Dry the spinach well: wet leaves dilute the dressing and make the salad soggy.
- Toast the almonds: a quick toast in a dry pan brings out a deeper, nuttier flavor.
- Dress just before serving: this keeps everything fresh, crisp, and vibrant.
- Layer, don’t toss: it makes the salad look more inviting and distributes ingredients evenly.
- Balance the dressing to taste: if your strawberries are very sweet, add a splash more vinegar.
- Use good olive oil: since the dressing is simple, quality really comes through.
- Add bread on the side: something crusty turns this into a more satisfying meal.
- If you are cooking for mixed diets: serve the marinated chicken on the side so everyone can build their own bowl.
Frequently Asked Questions
Yes, but keep the components separate. Store the dressing, chicken, and salad base отдельно, then assemble just before serving so everything stays fresh and crisp.
Store leftovers in an airtight container in the fridge for up to 2 days. If already dressed, the spinach may soften, but it will still taste good.
Absolutely. This salad works well with grilled shrimp, salmon, or even chickpeas or butter beans for a plant-based option.
My favorite alternative is torn burrata. Or try goat cheese for a tangier flavor or shaved parmesan for a milder, nutty finish.
Yes, they’re optional. The salad will still taste great without them—they just add a bit of crunch and visual appeal.
Definitely. It’s perfect as a light chicken salad for lunch, especially if you keep the dressing separate until ready to eat.
Crusty bread, grilled flatbread, or even a simple soup make it feel more complete—great for turning this into a summer chicken salad recipe you can serve for guests.
More Fresh Mediterranean Salads
- Mediterranean chopped salad
- Greek salad
- Caprese pasta salad
- Mediterranean pasta salad
- Orzo salad
- Bean salad with Tuna
- Feta chickpea salad
- Mediterranean couscous salad
Tried this Strawberry Spinach Chicken Salad recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Strawberry Spinach Chicken Salad
Ingredients
Balsamic Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon poppy seeds
- ½ teaspoon salt
The Salad Base
- 4 ounces baby spinach
- 2 cups sliced strawberries about 2 cups hulled and sliced or ~⅔ pound
- 1½ cups shredded cooked chicken rotisserie or leftover
- ¼ cup feta cheese crumbled
- 2 tablespoons slivered almonds or shaved almonds – lightly toasted in a dry skillet
Instructions
- Make the dressing: In a small bowl or jar, add 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 2 teaspoons Dijon mustard, 1 teaspoon poppy seeds, ½ teaspoon salt, and black pepper. Whisk until smooth and slightly thick.
- Prepare the chicken: Place 1½ cups shredded cooked chicken in a bowl. Pour over half of the dressing and mix well so all the chicken is coated. Let it sit while you prepare the rest.
- Assemble the salad: On a large plate or bowl, add most of the spinach. Top with half the chicken and half the strawberries. Add a little more spinach, then finish with the rest of the chicken and strawberries.
- Finish and serve: Sprinkle with ¼ cup feta cheese and 2 tablespoons slivered almonds. Drizzle the remaining dressing on top and serve right away.
Notes
- Baby spinach → Arugula, mixed greens
- Fresh strawberries → Blueberries, sliced peaches, apples
- Shredded cooked chicken → Rotisserie chicken, grilled chicken, turkey, chickpeas
- Feta cheese → Goat cheese, burrata, shaved parmesan, mozzarella pearls
- Slivered almonds → Walnuts, pecans, pistachios, sunflower seeds
- Extra virgin olive oil → Avocado oil, neutral oil
- Balsamic vinegar → Red wine vinegar, apple cider vinegar
- Honey → Maple syrup, agave
- Dijon mustard → Yellow mustard, whole grain mustard
- Poppy seeds (optional) → Sesame seeds or skip if unavailable
- Use sweet, ripe strawberries → they make the salad taste amazing
- Marinate the chicken (even 5 min!) → big flavor boost
- Dry the spinach well → no soggy salad
- Toast the almonds → extra crunch and flavor
- Dress right before serving → keeps it fresh and crisp
- Layer instead of tossing → prettier + better bites
- Taste and adjust dressing → add vinegar if too sweet
- Use good olive oil → simple dressing = big impact
- Serve with crusty bread → makes it more filling
- Storage: Keep dressing separate and store in the fridge up to 2 days; assemble just before eating
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