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Refreshing Delightful Avocado Strawberry Spinach Salad Bliss

A vibrant, nutrient-rich salad featuring grilled chicken, creamy avocado, and sweet strawberries, perfect for summer.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 pieces Boneless, Skinless Chicken Breasts Substitute with grilled tofu for vegetarian option.
  • 4 cups Fresh Spinach Swap with kale or arugula for variation.
  • 2 pieces Ripe Avocados Hummus can be used for a creamy texture.
  • 2 cups Fresh Strawberries Can replace with blueberries, peaches, or mangoes.
  • 1 small Red Onion Use scallions for milder flavor.
For the Dressing
  • 1/4 cup Olive Oil Extra virgin for best flavor.
  • 2 tablespoons Balsamic Vinegar Apple cider vinegar is a substitute.

Equipment

  • Grill
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your grill to medium-high heat (about 375°F) and drizzle olive oil over the chicken breasts. Season with salt and pepper.
  2. Place the chicken on the grill and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
  3. While the chicken is grilling, wash the fresh spinach, slice the strawberries, and dice the avocados.
  4. In a large mixing bowl, combine the spinach, sliced strawberries, diced avocados, and chopped red onion. Toss gently.
  5. In a small bowl, whisk together the olive oil and balsamic vinegar. Optionally add honey for sweetness.
  6. Once the chicken has rested, slice it into strips and arrange it on top of the salad. Drizzle the dressing just before serving.

Notes

Store leftover salad components separately in airtight containers for up to 3 days. Freezing is not advisable due to fresh ingredients.