Recipe For A Delicious Strawberry-Balsamic Spinach Salad with Chicken

Recipe For A Delicious Strawberry-Balsamic Spinach Salad with Chicken

Strawberry-Balsamic Spinach Salad with Chicken

Prep Time:
25 mins
Total Time:
25 mins
4 servings


  • 2 cups quartered strawberries, divided


  • 2 tablespoons balsamic vinegar


  • ¼ teaspoon salt plus 1/8 teaspoon, divided


  • ½ teaspoon ground pepper, divided


  • 3 tablespoons extra-virgin olive oil


  • 1 tablespoon ketchup


  • 1 tablespoon strawberry preserves


  • 1 pound chicken tenders


  • 1 (5 ounce) package baby spinach


  • ½ cup sliced almonds, toasted


  • ½ cup crumbled feta cheese


  • ½ cup torn fresh basil leaves


  1. Preheat grill to medium-high.

  2. Combine 1 cup strawberries, vinegar and 1/4 teaspoon each salt and pepper in a blender. Blend until smooth. With the motor running, slowly drizzle in oil. Transfer 1/2 cup of the vinaigrette to a large bowl. Add ketchup and preserves to the blender and pulse until smooth.

  3. Sprinkle chicken with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Oil the grill rack. Grill the chicken until it releases easily, 1 to 2 minutes. Flip and baste with the BBQ sauce from the blender. Cook, flipping and basting every 15 seconds, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes more. Transfer to a plate and let rest for 5 minutes.

  4. Add spinach, almonds, feta, basil and the remaining 1 cup strawberries to the vinaigrette; toss to combine. Serve the salad topped with the chicken.

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