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A vibrant strawberry spinach salad with grilled chicken strips, feta, and pecans in a white bowl.

Strawberry Spinach Salad with Chicken

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 2 boneless , skinless chicken breasts (approximately 1 lb)
  • 1 tablespoon olive oil
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • 6 cups fresh baby spinach
  • 2 cups fresh strawberries, hulled and sliced
  • 0.5 cup pecans , toasted
  • 0.25 cup red onion, thinly sliced
  • 0.5 cup crumbled feta cheese
  • 0.25 cup balsamic vinaigrette

Method
 

  1. Season chicken breasts with olive oil, salt, and pepper.
  2. Grill or pan-sear chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
  3. Remove chicken from heat and allow to rest for 5 minutes before slicing into thin strips.
  4. In a large mixing bowl, combine the baby spinach, sliced strawberries, toasted pecans, and thinly sliced red onion.
  5. Add the sliced chicken strips to the salad mixture.
  6. Drizzle the balsamic vinaigrette over the ingredients and toss gently to ensure even coating.
  7. Sprinkle crumbled feta cheese over the top and serve immediately.