Bright, fresh, and impossibly simple, this Strawberry-Chicken Salad is the kind of dish you want on repeat all spring and summer. Juicy strawberries meet tender chicken, creamy avocado, tangy goat cheese, and toasty pecans over a bed of baby spinach, all pulled together by a vibrant Strawberry-Lime Dressing. It’s light enough for a midday lunch and pretty enough for a relaxed dinner party.

Why you’ll love this salad

Fast to assemble: most components can be prepped ahead.
Layered textures: crunchy pecans, creamy avocado, soft goat cheese, and juicy berries.
Flavor balance: sweet strawberries, bright lime in the dressing, and a touch of onion bite.
Family-friendly and flexible: easy to scale up or down.

Ingredients

Makes about 6 servings (3 cups baby spinach per salad)

1 batch Strawberry-Lime Dressing (click for recipe)
3/4 cup pecans
18 cups baby spinach (3 cups per 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

Prep tips before you start

Gather everything on your counter so assembly is smooth. If you like warm chicken, you can quickly reheat the cooked chicken breast before cubing; otherwise chilled chicken works great. Toast the pecans in a dry skillet over medium heat for a couple of minutes until fragrant—watch them closely so they don’t burn. For the best texture in the avocado, dice it just before serving and toss gently with a pinch of salt to bring out the flavor.

Step-by-step directions

Prepare the Strawberry-Lime Dressing according to its recipe and set it aside. Keep it chilled until ready to dress the salad.
Toast the pecans: Place the 3/4 cup pecans in a dry skillet over medium heat. Stir or shake the pan frequently for 2–4 minutes, until the pecans are fragrant and slightly darkened. Remove from heat and transfer to a bowl to cool so they don’t continue cooking in the hot pan.
Prep the greens: Divide the 18 cups baby spinach into six equal portions, placing 3 cups of baby spinach on each plate or into each bowl.
Slice the strawberries: Thinly slice 4 cups strawberries and divide evenly among the salads, arranging them on top of the spinach.
Cube the chicken: If your cooked chicken breast isn’t already cubed, cut it into bite-sized cubes until you have 3 cups. Distribute the chicken evenly over the salads.
Slice the red onion: Thinly slice 1 cup red onion and scatter the slices across the salads. If you prefer a milder bite, soak the slices in cold water for 10 minutes, then drain before adding.
Add the goat cheese: Crumble or scatter 3/4 cup goat cheese over the salads, breaking it into small chunks for even distribution.
Dice the avocados: Peel and dice 2 avocados, then gently toss them with a pinch of salt. Place the diced avocado over the salads, distributing evenly.
Top with pecans: Sprinkle the cooled, toasted pecans from step 2 over each salad for a crunchy finish.
Dress and serve: Right before serving, drizzle each salad with the Strawberry-Lime Dressing to taste. Toss gently if you prefer the ingredients fully combined, or leave composed for a pretty presentation. Serve immediately.

Make-ahead and storage

Dressing can be made 3–4 days ahead and kept chilled.
Toast pecans up to 3 days ahead and store in an airtight container at room temperature.
Assemble salads just before serving to keep the spinach crisp and the avocado fresh. If you must assemble early, dress only at the last minute and keep the avocado and strawberries separate until serving.

Variations and swaps

For crunch: add thinly sliced cucumber or radishes.
For extra protein: stir in a handful of cooked quinoa or swap some chicken for sliced turkey breast.
Cheese alternative: if you prefer a milder cheese, use crumbled feta or a soft sheep’s milk cheese.
Nuts: substitute sliced almonds or walnuts if you prefer their flavor or texture.

Serving suggestions

Pair this salad with crusty bread or a light soup for a complete meal. It also works beautifully as a side alongside grilled fish or a simple pasta dish. If you’re taking it to a potluck, bring the dressing on the side and toss just before serving so everything stays fresh and vibrant.

Notes on ingredients

The recipe uses straightforward, pantry-friendly ingredients. The chicken is used cooked and cubed, so you can repurpose leftovers from a roast chicken or shred and cube a quickly poached breast. Goat cheese adds a creamy, tangy note that contrasts nicely with the sweet strawberries. A pinch of salt sprinkled on the avocado enhances all the flavors and keeps the fruit from tasting flat.

Final thoughts

This Strawberry-Chicken Salad is an effortless celebration of seasonal fruit and simple, satisfying proteins. It’s colorful, texturally interesting, and brightened by a zingy Strawberry-Lime Dressing—perfect for sunny days, casual dinners, or when you want a fresh, flavorful meal without fuss. Keep the components ready and you’ll have a showstopping salad on the table in minutes.

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Strawberry-Chicken Salad

A bright, satisfying salad with strawberries, tender chicken, toasted pecans, creamy avocado, and a strawberry-lime dressing.

Prep Time10

Cook Time5

Total Time15

Course: Salad

Servings: 6 people

Ingredients

1 batch strawberry-lime dressing see recipe (about 1 cup)
3/4 cup pecans toasted
18 cups baby spinach approximately 3 cups per 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
salt pinch, to taste

Instructions

Make the strawberry-lime dressing according to its recipe; it should yield about 1 cup.
Preheat the oven to 400°F (200°C). Spread the pecans in a single layer on a baking sheet and toast for 5–7 minutes, until golden and fragrant; watch closely to prevent burning. Allow to cool.
Divide the baby spinach evenly among 6 bowls (about 3 cups per bowl).
Top each bowl of spinach with sliced strawberries, cubed cooked chicken, thinly sliced red onion, crumbled goat cheese, diced avocado, and toasted pecans.
Sprinkle a pinch of salt over each salad, then divide the dressing among the 6 bowls (about 2.5 tablespoons per salad). Serve immediately.