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Strawberry Chicken Salad

You'll be ready for summer with this zesty, nutrient-rich Strawberry Chicken Salad! A refreshing and light, yet filling, balanced meal!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 People, as a main dish
Calories 478kcal
Author Taylor Kiser


  • 1 Batch Strawberry Lime Dressing (click for recipe)
  • 3/4 Cup Pecans
  • 18 Cups Baby spinach (3 cups per each salad)
  • 4 Cups Strawberries, thinly sliced
  • 3 Cups Cooked chicken breast, cubed
  • 1 Cup Red onion, thinly sliced
  • 3/4 Cup Goat cheese
  • 2 Avocados, diced
  • Pinch of salt


  • Make the vinaigrette according to the recipe -it should make about 1 cup.
  • Toast the pecans in a 400 degree oven until golden and toasted smelling - about 5-7 minutes. Watch them closed so they don't burn.
  • Divide the spinach between 6 bowls, followed by the strawberries, chicken, onion, cheese and diced avocado. Sprinkle with a pinch of salt.
  • Divide the dressing between each bowl (about 2.5 tbsp per salad)



You could easily scale back the salad and not use all the dressing - it stores great and you can use the rest later!


Calories: 478kcal | Carbohydrates: 26g | Protein: 35g | Fat: 27g | Saturated Fat: 5.7g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 12.7g | Cholesterol: 82mg | Sodium: 275mg | Potassium: 812mg | Fiber: 12.7g | Sugar: 10.5g | Vitamin A: 172IU | Vitamin C: 196mg | Calcium: 18mg | Iron: 32mg