Strawberry Spinach Salad with Grilled Chicken Recipe

Emily MorganPosted on February 21, 2026

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I published this recipe for Strawberry Spinach Salad with Grilled Chicken a few years ago after a total kitchen fail. I was trying to impress some friends with a fancy layered cake, and let’s just say it looked more like a pancake landslide.

I needed a quick, beautiful, and absolutely foolproof lunch to save the day. I grabbed what I had: some fresh spinach, the first sweet strawberries of the season, and a couple of chicken breasts. What came together was magic. It’s been my go-to lunch salad ever since, though when I want something a bit more decadent, I turn to a gourmet stuffed chicken breast recipe.

My secret for this recipe isn’t in the oven—it’s on the grill. Or in your grill pan. Getting those perfect, juicy marks on the chicken and a whisper of smoke makes all the difference. It turns a simple salad into something you genuinely crave.

Recipe Overview

Cuisine: American
Category: Salad, Main Course
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Why This Recipe is So Special

This isn’t just a pile of greens with stuff on top. It’s a perfect balance. You get the savory, smoky grilled chicken against the sweet, juicy strawberries.

The spinach adds a soft, earthy base, and the poppyseed dressing ties it all together. It’s creamy, a little tangy, and has the best tiny crunch. If you love the spinach and chicken combo, you might also enjoy these classic spinach-stuffed chicken breasts.

It feels fancy but is so simple to make. It’s the kind of meal that makes you feel good, tastes amazing, and looks gorgeous on the table. That’s a win in my book.

The Full Ingredient List

Using fresh, in-season fruit is key here. When strawberries are at their peak, this salad sings. Here’s what you’ll need:

For the Chicken & Salad:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and black pepper
- 8 cups fresh baby spinach (about 5 oz)
- 1 lb fresh strawberries, hulled and sliced
- 1/2 cup sliced almonds or pecans
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 small red onion, very thinly sliced
For the Poppyseed Dressing:
- 1/3 cup mayonnaise
- 3 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- 1/4 tsp onion powder
- 2-3 tbsp milk or buttermilk, to thin

My Step-by-Step Method

I like to make the dressing first so the flavors can get to know each other. Then, I grill the chicken. Let’s get started.

Make the dressing. In a small bowl or jar, whisk together the mayonnaise, honey, apple cider vinegar, poppy seeds, and onion powder. Whisk in milk, one tablespoon at a time, until it’s a nice, pourable consistency. Set aside.
Prep the chicken. Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness (about 3/4-inch). This helps them cook evenly and stay juicy. Rub them with olive oil, garlic powder, salt, and pepper.
Grill the chicken. Heat your grill or a grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through (165°F internal temp). Transfer to a plate, tent with foil, and let it rest for 5 minutes. Then, slice it into strips.
Assemble the salad. In a large bowl or on a big platter, spread out the fresh spinach. Top with the sliced strawberries, red onion, nuts, and cheese (if using). Arrange the warm grilled chicken slices over the top.
Serve immediately. Drizzle with the poppyseed dressing right before serving, or let everyone add their own. I love serving the extra dressing on the side.

My Top Tips for Success

Dry your spinach well. After washing, use a salad spinner or pat it dry with towels. Wet greens will make your dressing slide right off and get watery.
Let the chicken rest. This is my golden rule for any meat. Those 5 minutes under the foil let the juices redistribute back into the meat. If you slice it right away, all the good juice ends up on your cutting board.
Toast your nuts. If you have an extra minute, toss the almonds or pecans in a dry pan over medium heat until fragrant. It boosts their flavor and crunch like crazy.
Make it ahead by prepping the parts separately. Keep the dressing, washed greens, sliced strawberries, and sliced chicken in their own containers in the fridge. Assemble when you’re ready to eat for the freshest bite.

Common Mistakes to Avoid

Overcooking the chicken. Pounding it to an even thickness is the best way to avoid this. An instant-read thermometer is your best friend—pull it at 165°F.
Dressing the salad too early. If you add the dressing and then let the salad sit, the spinach will wilt into a sad, soggy mess. Always dress it right before you eat.
Using out-of-season strawberries. If your strawberries aren’t sweet and fragrant, the whole salad falls flat. In the winter, try using mandarin orange segments or crisp apple slices instead for that sweet, seasonal fruit pop.

NUTRITION INFORMATION

Calories: ~420
Protein: 28g
Carbohydrates: 25g
Fiber: 5g
Sugar: 18g
Fat: 24g
Note: Nutrition is an estimate and includes dressing. Optional cheese adds extra calories.

FREQUENTLY ASKED QUESTIONS

Can I use a different dressing?

Absolutely! A simple balsamic vinaigrette or a honey mustard dressing would also be delicious. But the creamy poppyseed dressing is a classic pairing for a reason—it’s so good with the strawberries.

How long do the leftovers keep?

This is best eaten fresh. If you have leftovers, store all the components separately in airtight containers in the fridge for 1-2 days. The dressed salad will not keep well.

Can I use frozen strawberries?

I don’t recommend it for this fresh salad. Thawed frozen berries are too soft and will bleed juice, making everything wet. Stick with fresh, or swap in another fresh fruit like peaches or pears.