Easy Grilled Strawberry Chicken Salad – foodiecrush

The best dishes come from memory — you know, the ones you’ve made so often that your hands just know what to do without thinking. Those are the meals that feel effortless and comforting at the same time.

These aren’t really strict recipes so much as they are trusted routines sprinkled with little tweaks depending on what’s fresh or whatever you find in the fridge. This strawberry grilled chicken salad is exactly like that for me. It reliably shows up as a favorite lunch at least once a week.

Filled with tender baby spinach, sweet sliced strawberries, creamy chunks of avocado, and dressed with a simple balsamic vinaigrette that doubles as a marinade for the chicken, it’s a bright, fresh meal you can whip up on the stove or grill. Perfect for a filling lunch or a fuss-free dinner any day of the week.

You’ll find the full recipe with exact measurements in the recipe card right below.

There’s something special about meals you hardly need a recipe for anymore because they’re ingrained in your routine. This strawberry grilled chicken salad is exactly that kind of meal for me — fresh, colorful, and flexible enough to be a regular go-to, especially for lunch.

In this post, I’m sharing everything to get you set up: a quick balsamic-tarragon dressing that works double duty as a marinade, easy tips for cooking the chicken on your stove or grill, plus an assembly method that keeps everything vibrant and fresh. It’s ready in about an hour, including marinating time, looks impressive enough for company, and fills you up like a satisfying main dish.

• What you’ll get: all ingredients listed with measurements and a clear recipe card below.
• Here’s what you’ll do: marinate chicken, cook it on stovetop or grill, toss the greens and berries, then add chicken, avocado, feta, and almonds on top.
• Why it’s a winner: the balsamic dressing saves you time by seasoning the chicken and dressing the salad all in one go.
• Make-ahead friendly: cook your chicken ahead and keep salad components separate for quick meals during the busy week.

Bright, Balanced Flavor in Every Bite

This salad is pure summer joy — juicy, sweet strawberries and smooth avocado combined with tender chicken marinated in balsamic and fresh tarragon make every bite bright and balanced. If you love this combo, try Strawberry Avocado Spinach Salad with Poppyseed Dressing for another fresh option. Plus, the balsamic-tarragon vinaigrette cleverly serves as both marinade and dressing, so you cut down on steps without losing any flavor. It’s quick to whip up, easy to prepare in advance, colorful enough to impress guests, and hearty enough to satisfy as a lunch or light dinner.

• Multi-purpose dressing: flavors both the chicken and the salad.
• Fresh, seasonal ingredients: baby spinach, ripe strawberries, creamy avocado, and fragrant tarragon.
• Perfect for weeknights: minimal chopping and straightforward cooking.
• Versatile: swap out greens, berries, or cheese based on what you have on hand.

Ingredients, Quantities, and Notes

• ¼ cup extra virgin olive oil
• 1 tablespoon golden balsamic vinegar
• 1 teaspoon granulated sugar
• 1 tablespoon roughly chopped fresh tarragon
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 boneless skinless chicken breasts
• 6 cups loosely packed fresh spinach
• 6-8 large strawberries, hulled and quartered
• 1 avocado, peeled, seeded and cut into chunks
• 3-4 thinly sliced rings of red onion
• ¼ cup feta cheese
• 2 tablespoons sliced almonds

How to Make This Salad

1. Whisk together 1/4 cup extra virgin olive oil, 1 tablespoon golden balsamic vinegar, 1 teaspoon granulated sugar, 1 tablespoon roughly chopped fresh tarragon, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until combined.
2. Place chicken breasts in a shallow dish, pour half the dressing over them (reserve the other half for the salad), cover and refrigerate 30 minutes to 2 hours; discard any marinade that touched raw chicken.
3. Heat a grill, grill pan, or 12-inch nonstick skillet sprayed lightly with cooking spray over medium-high heat.

4. Hull and quarter the strawberries.

   

5. Thinly slice the red onion into rings.
6. Peel, seed, and cut the avocado into chunks.
7. Place the marinated chicken on the hot grill or pan and cook about 3 minutes; flip and cook another 3 minutes, then turn again, reduce heat to medium-low and cook 20–25 minutes more, turning every 5 minutes, until the internal temperature reaches 165°F.

8. Let the chicken rest 5 minutes, then slice into 1/4-inch pieces.

   

9. In a large bowl, combine the spinach, hulled and quartered strawberries, and sliced red onion; drizzle with the reserved dressing and gently toss.

10. Top the tossed greens with avocado chunks, sliced chicken, crumbled feta, and sliced almonds and serve immediately.

    

Smart Tips for Best Results

• I often cook a few chicken breasts early in the week for tossing in salads like this one. While the recipe shows stove-top cooking using a grill pan, firing up your actual grill works just as well and always turns out great.
• This balsamic-tarragon dressing is one of my all-time favorites—you’ll find it’s mellow enough thanks to the white balsamic vinegar, so it won’t overpower all the fresh flavors in the salad. If your strawberries are a bit underripe, this quick guide to macerated strawberries can help coax out more sweetness.
• Remember, this dressing also acts as your marinade. Be sure to throw away any marinade that’s been in contact with raw chicken to keep things safe and fresh.

Ways to Customize Your Salad

I always keep spinach handy, but if your fridge is stocked with kale, arugula, romaine, butter lettuce, or a spring mix blend, go ahead and use what you’ve got. It’s a fantastic way to clear out your greens while keeping the salad fresh.

The sweet berries with sharp red onion and creamy avocado combo is one of my favorites for a reason. But if you’re itching for variety, swap strawberries for raspberries or blueberries. Swap feta for tangy goat cheese — I’ve done this and loved the twist, so don’t be shy!

Spinach is my go-to, but this salad is super flexible. If you have kale, arugula, romaine, butter lettuce, or spring mix in your fridge, use those greens instead—they all bring something different and yummy to the table.

The superstar combo here is the sweet strawberries with sharp red onions and creamy avocado. That said, feel free to swap in raspberries or blueberries if you prefer. And for cheese, feta is classic but I love the tang of goat cheese for a change. These little flips can make the salad feel new every time. For extra protein, top it with air fryer salmon.

How to Store and Reheat

To keep everything fresh and tasty, store salad ingredients separately when you can.

• Cooked chicken stays great in an airtight container in the fridge for 3 to 4 days. Warm it gently on the stove over medium-low or zap it in short bursts in the microwave. You can also freeze cooked chicken for 2 to 3 months—just thaw in the fridge before using.
• Dressing keeps well in the fridge for up to a week if stored separately. Give it a good shake or whisk before using again.
• If you prepare the salad ahead fully dressed, the spinach and strawberries will wilt and get soggy pretty fast. So, assemble and dress just before eating if you want the best texture. Otherwise, keep components separate and combine right before serving.
• Add the avocado last-minute to prevent browning. If you need to prep it ahead, toss avocado chunks with lemon juice and use within a day.
• Be careful not to reuse marinade that touched raw chicken as dressing—always discard it to keep things safe.

Common Questions About the Recipe

• Can I use regular balsamic vinegar instead of golden balsamic? Yes, you can. Regular balsamic vinegar has a richer, darker flavor, while golden (white) balsamic is softer and lets the salad ingredients shine brighter.
• Is grilling the chicken okay instead of using a grill pan? Definitely! Grill your marinated chicken on medium-high heat, checking for a safe internal temp of 165ºF, just like on the stove.
• How long should I marinate the chicken? Aim for at least 30 minutes up to 2 hours for great flavor without changing the texture too much. These chicken breasts are delicate, so avoid over-marinating.
• Can this be made dairy-free or nut-free? Yes! Skip the feta to go dairy-free or swap it for a dairy-free cheese option. Leave out the almonds if you have nut allergies, or swap in toasted pumpkin or sunflower seeds.
• Can I use frozen strawberries? Fresh strawberries work best for texture and presentation. If you use frozen, thaw them well and drain any extra juice, but expect softer berries.
• How do I stop avocado from turning brown? Add avocado right before serving. If prepping ahead, toss chunks with lemon or lime juice to slow browning as much as possible.
• Is this salad good for meal prep? Absolutely! Cook and slice the chicken ahead, store dressing and greens separately, and add avocado at the last minute for a fresh meal anytime.