Grilled Chicken Salad with Strawberries and Avocado Recipe – This simple grilled chicken salad is made with fresh spinach, sweet berries, and creamy avocado, then tossed with a quick balsamic dressing. Ready in 30 minutes!
Grilled chicken salad makes a delicious, versatile meal perfect for serving throughout the week or entertaining on the weekends. This Grilled Chicken Salad with Strawberries and Avocado is a juicy and delicious recipe we love! I make a large batch of grilled chicken on the weekends to use throughout the week in recipes, but I have included my quick tips for cooking chicken on the stovetop using a grill pan so that you can enjoy this incredible salad any time of the year!
How to Make Grilled Chicken Salad with Strawberries and Avocado Recipe
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Chicken – For this recipe, I use boneless, skinless chicken breasts. I prepare it on the grill pan so that we can enjoy this salad year-round. I like to cook a large batch of chicken that I can use throughout the week in recipes such as this one. It makes weeknight suppers super simple and helps for quick lunches on the go.
Balsamic Dressing – I love to use my White Balsamic Vinaigrette Dressing for this recipe. The slightly sweet yet tanginess of the dressing works perfectly with the fruit and chicken in this salad without overpowering it. I also love that the light dressing doesn’t color the salad and just clings to the salad without weighing it down.
Baby Spinach – I use fresh baby spinach, which is naturally smaller and has a more tender texture. You can substitute with whatever greens you have on hand or use your favorite salad green.
Strawberries and Blueberries – Strawberries and blueberries add so much flavor to this salad and a fresh bite of sweetness. You could also add blackberries or raspberries if you like.
Pecans – I love to include toasted pecans in this salad for an extra bit of crunch. You can also use almonds or pine nuts if you prefer.
Red Onion – Slices of red onion add a bit of sharpness and extra crunch to the salad.
Avocado – You can add chunks or slices of avocado to your salad which pares perfectly with the fruit and the dressing.
Goat Cheese – We love to include goat cheese in this salad. The soft, creamy texture of the goat cheese and the distinctive tang are just perfect in it. You can also use feta, mozzarella, or burrata if you prefer.
Basil – The fresh basil leaves add so much flavor to this salad. When they are in season, definitely toss them in!
To make my salad, I begin by pouring half of my balsamic vinaigrette into a zip-top bag with my chicken. Then, I allow my chicken to marinate in the dressing in the refrigerator for at least 30 minutes.
Once my chicken has marinated, I cook it on my grill pan, but you can also grill it on your gas or charcoal grill. Then, I remove my chicken from the heat and allow it to rest for at least 5 minutes.
As my chicken rests, I begin to assemble my salad. I add my spinach to a large bowl and then top with the strawberries, blueberries, onion slices, and toasted pecans.
I add a bit of my balsamic dressing to the salad and toss lightly to coat.
Then, I slice my chicken to add to the salad along with the avocado, goat cheese, and basil and give it another quick yet gentle toss to combine.
Here’s my Grilled Chicken Salad with Strawberries and Avocado Recipe. I hope you love it.
Grilled Chicken Salad with Strawberries and Avocado Recipe
- Add chicken and 1/2 cup balsamic dressing to a large zip top bag. Press to remove as much air as possible as you seal the bag. Turn the bag to make sure that the chicken is well coated with the balsamic dressing. Chill in the refrigerator for at least 30 minutes.
- Spritz a grill pan with olive oil spray and place over medium heat. Remove the chicken from the marinade and place onto the grill pan. Discard the zip top bag and the used balsamic dressing marinade. Cook the chicken for 6 minutes on one side, then use tongs and turn the chicken to the other side and cook for an additional 6 minutes or until the chicken is cooked through and reaches 165º F when checked with an internal thermometer. Remove the grill pan from the heat and allow the chicken to rest as you prepare the remaining ingredients.
- Add the spinach, strawberries, blueberries, pecans, and onion to a large bowl. Drizzle about 2 tablespoons of the dressing over the ingredients and toss lightly to combine.
- Slice the cooked chicken and add to the salad along with the avocado and goat cheese. Top with torn basil leaves and the remaining dressing and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.