Tasty Strawberry Spinach Salad with Feta

Let me tell you, strawberry and spinach is a combo that just works.

This fresh summer salad brings together sweet strawberries and crisp spinach leaves in a way that makes lunch or dinner feel special. The tender chicken adds substance, while the feta cheese gives it that perfect salty kick.

I like to drizzle everything with a simple balsamic dressing that ties all the flavors together. The sweetness from the berries plays so nicely with the tangy cheese and leafy greens.

It’s the kind of salad that feels light but fills you up – perfect for those warm afternoons when you want something fresh but satisfying.

What Kind of Spinach Should I Use?

Baby spinach is your best bet for this salad, as it has a milder flavor and more tender texture than regular mature spinach leaves. You’ll find it pre-washed in bags or containers in the produce section, which makes prep work super easy. If you can’t find baby spinach, regular spinach will work too – just be sure to tear any large leaves into bite-sized pieces and remove any tough stems. Fresh is definitely the way to go here since frozen spinach would be too wet and mushy for a salad. Just give your spinach a quick look-over before using, removing any wilted or yellowed leaves to keep your salad fresh and crisp.

Options for Substitutions

This fresh salad recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Chicken breasts: You can easily swap the chicken breasts with rotisserie chicken, grilled turkey breast, or even salmon fillets. For a vegetarian version, try grilled tofu or chickpeas.
• Italian herb mix: Out of Italian seasoning? Mix equal parts dried basil, oregano, and thyme. Or use herbs de Provence or Greek seasoning instead.
• Pecans: Any nuts work great here – try walnuts, almonds, or pistachios. Just follow the same candying process. For nut allergies, try candied sunflower seeds or pumpkin seeds.
• Feta cheese: Goat cheese or blue cheese make good alternatives. For a dairy-free option, try diced avocado or a plant-based feta substitute.
• Spinach: Mixed greens, arugula, or spring mix can replace spinach. Just avoid iceberg lettuce as it lacks the same nutritional value and flavor.
• Berries: Feel free to mix up the fruit based on what’s in season – try peaches, mandarin oranges, or pears. Just make sure they’re ripe and sweet.
• Creamy balsamic dressing: You can use regular balsamic vinaigrette, raspberry vinaigrette, or make a quick honey mustard dressing. Even a light lemon vinaigrette works well here.

Watch Out for These Mistakes While Cooking

The biggest challenge when making this salad is preventing your chicken from becoming dry and tough – the key is to cook it quickly over medium-high heat just until it reaches 165°F, then let it rest for 5 minutes before slicing. When candying the pecans, keep a close eye on them as they can go from perfectly caramelized to burnt in seconds – stir constantly and remove from heat as soon as the sugar starts to coat them evenly. To keep your spinach leaves crisp and fresh, wait to add the dressing until right before serving, and consider keeping your strawberries and avocados whole until the last minute to prevent browning. For the best flavor balance, make sure to season each component separately – the chicken needs proper seasoning, the pecans need their pinch of salt, and even the freshest strawberries benefit from a tiny sprinkle of salt to bring out their natural sweetness.

What to Serve With Strawberry Spinach Salad?

Since this salad already includes protein, fresh fruits, and veggies, it works perfectly as a complete meal on its own! If you’d like to round out your dinner, a warm crusty baguette or some homemade garlic knots would be perfect for soaking up any extra dressing. For those wanting a heartier meal, you could serve this alongside a cup of creamy tomato soup or a light butternut squash soup. And if you’re serving this for lunch, some crispy crackers or a small serving of quinoa on the side can add some nice crunch and extra staying power to keep you full through the afternoon.

Storage Instructions

Prep Ahead: Want to get a head start? Cook the chicken and candied pecans up to 2 days in advance. You can also wash and slice the strawberries and prep other ingredients the day before – just keep them in separate containers in the fridge. The avocados should be cut right before serving to prevent browning.

Keep Fresh: If you have leftover salad components, store them separately in airtight containers in the fridge. The chicken will stay good for 3-4 days, and the candied pecans can be stored at room temperature in an airtight container for up to a week. Once dressed, the salad won’t keep well, so it’s best to dress individual portions just before eating.

Pack for Lunch: This salad makes a great packed lunch! Layer the ingredients in a container with the spinach on top and the heavier items at the bottom. Pack the dressing separately in a small container and add it just before eating. This way, everything stays fresh and crisp until lunchtime.

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 120-140 g
• Fat: 120-140 g
• Carbohydrates: 150-170 g

Ingredients

• 4 small chicken breasts flattened to 1/2-inch thickness (or 2 large ones)
• 2 teaspoons italian herb mix, dried
• 1 1/2 teaspoons garlic powder
• Salt and pepper to taste
• Olive oil
• 1/4 cup light brown sugar
• 1 tablespoon water, adding extra if needed
• 1 cup pecan halves
• A dash of salt
• 4 cups fresh sliced strawberries
• 2 cups fresh blueberries
• 10 ounces fresh baby spinach leaves
• 2 ripe avocados, peeled and sliced
• 1 cup crumbled feta cheese (adjust to taste)
• Sliced red onion
• Creamy balsamic dressing

Step 1: Season and Marinate the Chicken

Begin by seasoning your chicken with 1 tablespoon of olive oil, Italian seasoning, garlic powder, and salt (about ½ teaspoon per breast), along with a dash of pepper.

Allow the seasoned chicken to sit on the counter for 15 minutes.

This duration will let the flavors absorb and help tenderize the chicken, making it juicier and more flavorful.

During this time, prepare the rest of your ingredients and set aside.

Step 2: Prepare the Creamy Balsamic Dressing

While your chicken is marinating, make the creamy balsamic dressing.

Use your preferred recipe or refer to the detailed balsamic dressing recipe you have on hand.

Mix until all ingredients are well combined and the dressing is smooth.

Set it aside to be used later.

Step 3: Make the Candied Pecans

To prepare the candied pecans, melt brown sugar with a bit of water in a small skillet over medium heat.

Once the sugar has dissolved, add the pecans and a pinch of salt.

Stir continuously to coat the pecans in the melted sugar.

This should take about 1-2 minutes.

Remove from heat and let the pecans cool slightly on a parchment-lined surface or plate.

Step 4: Cook and Slice the Chicken

Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat.

Add the marinated chicken to the skillet and cook for about 6-8 minutes on each side, or until the chicken is fully cooked and the internal temperature reaches 165 degrees F.

Once cooked, transfer the chicken to a plate and let it rest for 10 minutes.

This resting period ensures the juices redistribute, making the chicken tender and juicy.

After resting, slice the chicken into thin strips.

Step 5: Assemble the Salad

To assemble the salad, start with a generous bed of spinach on a serving plate or in a large bowl.

Top the spinach with fresh strawberries and blueberries, followed by sliced red onions, avocado, the sliced chicken, crumbled feta, and the prepared candied pecans.

Drizzle the salad with your creamy balsamic dressing and gently toss to combine all the ingredients.

Serve immediately and enjoy!