This strawberry salad with chicken, spinach, feta and basil is the ultimate easy summer salad! Made in less than 20 minutes, it's a quick and easy meal that's perfect as a lunch or dinner.
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I highly appreciate a good lean summer salad. You might have already seen my all time favorite chicken and mango salad, the popular smoked salmon and quinoa salad, strawberry walnut salad, or the Mediterranean chicken and pesto salad.
I love to take advantage of in season produce, and for summer that means lots of colorful fruits, berries and vegetables. In this season we use beautiful red strawberries and colorful green spinach. Paired with chicken and feta it's the perfect refreshing meal with Mediterranean vibes.
This chicken strawberry spinach salad is perfect to serve as a quick and easy lunch or dinner. You can also omit the grilled chicken, and serve it as a spinach and strawberry side salad.
🥘 Ingredients
All you need to make this simple strawberry summer salad is fresh strawberries, spinach, feta cheese, fresh basil and chicken breast fillets.
You can also make a quick vinaigrette with lemon juice, extra virgin olive oil and pepper, or use your salad dressing of choice.
The salad can either be made as a large mixed salad if you're cooking for multiple people, or as a single serving salad if you're cooking for one. It's also really easy to adapt to fit your personal preferences by adding, substituting or omitting ingredients as you wish.
🔪 How to make strawberry salad with chicken
Step 1: Cook the chicken breast fillets. Season them with salt and pepper, and cook using your favorite method. You can bake them in the oven for 10-15 minutes, air fry on 400°F / 200°C for 10 minutes, or cook them in a pan or on a grill. Use a meat thermometer to ensure that the chicken has cooked through. Chicken is safe to eat when it has reached an internal temperature of 165°F / 75°C.
Step 2: In a bowl, combine the lemon juice, pepper and olive oil to make the lemon pepper vinaigrette. Skip this step if you are using a different dressing!
Step 3: Dice strawberries and feta cheese, and add these to a salad bowl along with spinach leaves. Add diced or sliced cooked chicken and dressing, and toss the salad before serving it.
🥗 Serving suggestions
This is how I like to serve strawberry salad with chicken:
- With a dressing: If you like to dress your salad, I suggest serving this one with my favorite lemon pepper vinaigrette or a flavorful pesto vinaigrette. It's also absolutely delicious served with a healthy Greek yogurt ranch, or authentic tzatziki sauce!
- As a main: Serve it as a main course for a light meal. This salad doesn't need a side, but you can serve it with some crusty bread if you want.
- As a side: Omit the chicken, and serve the spinach strawberry salad with feta as a side dish. Perfect to serve with roasted chicken, pork chops or grilled chicken breasts. I also love to serve it as a side salad with the summer BBQ, or at a picnic.
🍲 Leftovers
The salad stores well in an airtight container in a refridgerator for up to 3 days. To prevent the spinach from wilting too fast, I suggest storing the salad without any added dressing. The dressing can then be poured over the salad when it is served.
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If you love lean main course salad, you should try any of these recipes:
📋 Frequently asked questions
Can I use frozen strawberries? - No. I recommend only using fresh ingredients in this salad, as they will have the best texture. Thawed frozen strawberries tend to be a bit too watery to use.
Recipe
Strawberry Salad with Chicken
Ingredients
- 4 small chicken breast fillets
- 2 cups strawberries (400 g)
- 3 cups spinach (150 g)
- 7 oz feta cheese (200 g)
Lemon pepper vinaigrette
- 4 tablespoon extra virgin olive oil
- 3 teaspoon lemon juice
- freshly ground black pepper
Instructions
- Cook the chicken breast fillets. Season them with salt and pepper, and cook using your favorite method. You can bake them in the oven for 10-15 minutes, air fry on 400°F / 200°C for 10 minutes, or cook them in a pan or on a grill. Use a meat thermometer to ensure that the chicken has cooked through. Chicken is safe to eat when it has reached an internal temperature of 165°F / 75°C.
- In a bowl, combine the lemon juice, pepper and olive oil to make the lemon pepper vinaigrette. Skip this step if you are using a different dressing!
- Dice strawberries and feta cheese, and add these to a salad bowl along with spinach leaves. Add diced or sliced cooked chicken and dressing, and toss the salad before serving it.
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