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Chicken Spinach Salad

ByDiane Gail March 12, 2026March 12, 2026

A chicken spinach salad combines seasoned chicken breasts with fresh spinach, strawberries, red onion, pecans, and feta cheese. The mix of savory chicken, sweet berries, crunchy nuts, and tangy cheese creates a balanced salad that works well for lunch or a light dinner.

Sliced chicken breast over spinach salad with strawberries, pecans, red onion, and feta cheese.

Grilled chicken, spinach, and the flavors of summer

When the heat of summer settles in, this chicken spinach salad is one of the meals I reach for most often. It’s full of bright, fresh flavors that feel satisfying without being heavy, which makes it perfect for warm days. I like to serve it for a relaxed brunch with friends or as a simple light dinner when I want something fresh and filling.

If you enjoy dinner salads like my buffalo style grilled chicken salad or homemade chicken fajita salad, this one fits naturally into the same easy summer rotation.

I often serve it with homemade balsamic mustard dressing, which pairs especially well with the flavors in the salad and brings everything together.

Recipe ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Raw chicken breasts on a plate with bowls of spinach, sliced strawberries, pecans, feta, red onion, garlic, oil, and seasonings.

Chicken breasts: Choose boneless, skinless chicken breasts that are similar in size so they cook evenly. They provide a hearty protein that pairs well with fresh greens and fruit.
Lemon juice: Fresh lemon juice is best when possible, as it has a brighter, more natural flavor for seasoning the chicken than bottled juice.
Strawberries: Choose ripe strawberries that are fully red and firm, without soft spots, so the slices hold their shape in the salad.
Pecans: Pecans add a rich, nutty crunch to the salad. Raw pecans provide a mild flavor, while lightly toasted pecans develop a deeper, more pronounced nuttiness.
Feta cheese: Feta adds a salty, tangy contrast to the strawberries and pecans. Blocks of feta crumbled at home usually have better texture than pre-crumbled versions.

See the recipe card for full information on ingredients and quantities.

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How to make a chicken spinach salad

Oil mixed with dried herbs and seasonings in a glass bowl on a white surface.

Raw chicken breasts coated with oil and dried herbs in a brown bowl.

Step 1: In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, garlic, oregano, salt, and pepper until the mixture is fully combined.

Step 2: Use a meat tenderizer with prongs to pierce the chicken breasts so the marinade can seep into the meat. If all you have on hand is a fork, that will work as well. Place the chicken in a shallow dish, pour the marinade over it, and turn the chicken so both sides are coated. Let it rest for 15 minutes.

Seasoned chicken breasts cooking in a cast iron skillet on a stovetop.

Spinach salad topped with sliced strawberries, red onion, pecans, and crumbled feta cheese in a bowl.

Step 3: Heat the remaining olive oil in a skillet over medium heat and cook the chicken breasts until they are cooked through and reach an internal temperature of 165°F (74°C). Transfer them to a plate and let them rest for 5 minutes before slicing.

Step 4: Divide the fresh spinach between 2 serving bowls. Top each bowl with red onion, strawberries, pecans, and feta cheese.

Sliced seasoned chicken breast cut into strips on a wooden cutting board.

Spinach salad topped with sliced chicken breast, strawberries, pecans, red onion, and feta.

Step 5: After the chicken has rested, slice it into 1/4-inch strips.

Step 6: Arrange the sliced chicken over the two prepared salads and serve immediately.

Top tips

Preheat the skillet before cooking the chicken: Starting with a properly heated skillet helps the chicken cook cleanly and develop light browning. If the pan is not hot enough, the chicken can release moisture and steam rather than cook properly.
Slice the chicken across the grain: When the chicken is cut across the grain into 1/4-inch strips, the muscle fibers are shortened. This keeps the pieces tender and easier to eat when served over the salad.
Use dry spinach for the best texture: If the spinach has been rinsed, make sure it is thoroughly dried before assembling the salad. Excess moisture can dilute the dressing and make the salad watery.
Add the pecans just before serving: Pecans stay crisp when they are added at the last moment. If they sit on the salad too long, they can soften slightly from the moisture in the greens and strawberries.
Distribute the toppings evenly between the bowls: When assembling the salads, divide the strawberries, red onion, pecans, and feta evenly so each bowl has the same balance of flavors and textures.