This easy Strawberry Chicken Spinach Salad is a delicious, complete meal! With marinated chicken, strawberries and a homemade vinaigrette!
Whether it’s summer or any other season, my family is always eating salad!
We vary with the types that we make. Sometimes it’s as simple as this lemon carrot salad , easy broccoli salad or other times we kick it up a notch and make this strawberry chicken spinach salad. Either way, I love it because I know we are getting some healthy, delicious foods into out bodies!
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This strawberry chicken spinach salad is easy to customize. Instead of pecans you could use walnuts or almonds. Instead of strawberries you could use blueberries or peaches! All are equally delicious!
HOW TO MAKE STRAWBERRY CHICKEN SPINACH SALAD!
Ingredients:
- boneless, skinless chicken breasts
- Baby spinach leaves
- strawberries
- pecans
- red onion
- reduced sugar strawberry jam
- balsamic vinegar
- extra-virgin olive oil
- Sea salt
- Pepper
Directions:
- Prepare the dressing: Mix the jam, balsamic vinegar, extra virgin olive oil, salt and pepper in a small jar or dressing container. Mix well and set aside.
- Prepare the chicken: In a small bowl, mix together the ingredients for the balsamic marinade. Trim chicken and place in the bowl. Gently toss to coat the chicken and generously sprinkle with salt and pepper. Cover the bowl with plastic wrap and place the bowl in the refrigerator to marinate for 20 minutes.
- Place chicken on a preheated grill or sauté in the pan for 9-10 minutes or until internal temperature reaches 165 degrees F.. Making sure to flip the chicken breasts halfway through. Let the chicken breast rest at least 5 minutes before slicing.
- Assemble the salad: Toss together the spinach, sliced red onion, pecans and strawberries. Toss with half the vinaigrette dressing. Top with the thinly sliced grilled or sautéed chicken. Drizzle the remaining strawberry-balsamic vinaigrette over the top of the sliced chicken.
- Serve with a crispy slice of french bread. Enjoy!
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Strawberry Chicken Spinach Salad
Equipment
- Zulay 2 Pack (9" & 12") Tongs For Cooking With Silicone Tips - Stainless Steel Kitchen Tongs With Lock Mechanism - Non Stick Silicone Tongs For Cooking, Grill, BBQ, Serving & More (Silver- Aqua Sky)
Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 10 ounces baby spinach leaves
- 1 pound fresh strawberries hulled and halved or slices
- 3/4 cup whole pecans
- 1/4 red onions sliced
For the dressing
- 1 1/2 tablespoons reduced sugar strawberry jam
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- sea salt for taste
- freshly ground black pepper for taste
FOR THE MARINADE
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 tablespoons lemon juice
- sea salt for taste
- freshly ground black pepper for taste
Instructions
- PREPARE THE DRESSING: Mix the jam, balsamic vinegar, extra-virgin olive oil, salt and pepper in a small jar or dressing container. Mix well and set aside.
- PREPARE THE CHICKEN: In a small bowl, mix together the ingredients for the balsamic marinade.
- Trim chicken and place in the bowl. Gently toss to coat the chicken and generously sprinkle with salt and pepper.
- Cover the bowl with plastic wrap and place the bowl in the refrigerator to marinate for 20 minutes.
- Place chicken on a preheated grill or sauté in the pan for 9-10 minutes or until internal temperature reaches 165 degrees F. Making sure to flip the chicken breasts halfway through.
- Let the chicken breast rest at least 5 minutes before slicing.
- ASSEMBLE THE SALAD: Toss together the spinach, sliced red onion, pecans and strawberries.
- Toss with half the vinaigrette dressing. Top with the thinly sliced grilled or sautéed chicken.
- Drizzle the remaining strawberry-balsamic vinaigrette over the top of the sliced chicken.
- Serve with a crispy slice of french bread. Enjoy!
Notes
Nutrition
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