Strawberry Spinach Chicken Salad with Tarragon Dressing

There’s something undeniably satisfying about a salad that checks every box—crisp, creamy, savory, sweet, and filling enough to stand on its own. This Strawberry Spinach Chicken Salad with Tarragon Dressing is exactly that. It’s the kind of dish you whip up once, and then you find yourself craving it week after week. With every forkful, you get a little bit of everything: juicy strawberries, tender grilled chicken, creamy avocado, salty feta, and crunchy almonds. It’s the ultimate mash-up of summer freshness and comfort food satisfaction.

The real magic of this recipe comes from its versatility. It’s light enough to enjoy on a warm afternoon, yet hearty enough to serve as a full meal. Whether you’re meal-prepping for the week, putting together a quick lunch, or preparing a beautiful plate for a casual dinner with friends, this salad absolutely delivers. And the best part? It’s incredibly easy to make. No complicated steps, no hard-to-find ingredients—just real food, real flavor, and real satisfaction.

The tarragon dressing adds a unique touch you might not expect in a typical salad. Tarragon has a slightly sweet, licorice-like flavor that pairs beautifully with the golden balsamic vinegar and olive oil. When you combine that with the natural sweetness of strawberries and the tanginess of feta, you get a salad that’s elevated but still totally approachable.

Personally, I first made this salad on a warm spring afternoon when I needed something light, healthy, and filling after a long morning walk. I had just a few ingredients in the fridge—some leftover chicken, a box of spinach, and a handful of strawberries. After throwing it all together with a quick dressing, I knew I had something special. Since then, it’s become a staple in my weekly rotation. I’ve served it to friends, brought it to picnics, and even made it ahead for weekday lunches. It’s that good.

Why You’ll Love This Strawberry spinach salad Recipe

If you’re wondering what sets this salad apart from every other “chicken and greens” combo, here’s the scoop. It’s more than just a salad—it’s a meal you’ll look forward to eating. With a perfect balance of flavors, a pop of color, and textures that keep every bite exciting, this recipe will quickly earn its place in your favorites list.

First, let’s talk about flavor. The strawberries bring a natural, fruity sweetness that plays beautifully with the slightly bitter spinach and the bold, tangy feta. The tarragon in the dressing adds a herbal depth that’s unexpected in the best way. And the juicy, savory chicken? It grounds the salad and makes it satisfying enough to stand on its own, no bread or sides required.

Secondly, this recipe is super easy to make. You’re not dealing with a ton of prep work or a sink full of dishes afterward. The marinade doubles as the dressing, which means fewer ingredients and fewer steps. And you don’t even need a fancy grill—your stovetop pan will work just fine.

It’s also incredibly versatile. You can serve this as a light dinner, a filling lunch, or even a side at a larger gathering. The ingredients are easy to swap based on what you have on hand. Don’t have tarragon? Use basil. Not into feta? Goat cheese or fresh mozzarella work just as well. It’s one of those recipes that gives you structure but still leaves room for creativity.

On top of all that, this salad is naturally gluten-free, rich in nutrients, and full of healthy fats, lean protein, and fiber. It’s satisfying, energizing, and refreshing—everything you want in a nourishing meal.

Health Benefits of this Strawberry spinach salad

One of the biggest perks of this salad, beyond the incredible flavor, is just how good it is for your body. Let’s break it down.

Spinach, the base of the salad, is a nutritional powerhouse. It’s low in calories but high in essential nutrients like vitamin A, vitamin C, iron, and calcium. It’s also packed with antioxidants and fiber, which support everything from gut health to immune function. Eating dark leafy greens like spinach regularly has been linked to better heart health, lower inflammation, and improved energy levels.

Strawberries are another star here. They’re rich in vitamin C, manganese, and a variety of antioxidants. These juicy red berries help support skin health, immune function, and even brain health. Their natural sweetness also reduces the need for any added sugars in the salad, keeping it naturally sweet and wholesome.

Avocado brings a dose of healthy fats, particularly monounsaturated fats, which are great for heart health and keeping you full longer. Avocados are also high in fiber, potassium, and vitamins B, E, and K. They lend a creamy texture to the salad without the need for any heavy dressings or dairy-based sauces.

Chicken breast, especially when grilled or pan-seared with minimal oil, is a lean source of protein. It helps with muscle repair, keeps you feeling full, and stabilizes blood sugar levels. Using boneless, skinless chicken breasts keeps the fat content low while providing high-quality protein.

The almonds add a welcome crunch while also offering healthy fats, protein, and vitamin E, which is great for your skin and immune system. Feta cheese, while used in moderation, provides a tangy punch and a bit of calcium and protein as well.

Even the dressing plays a role in the health benefits. Extra virgin olive oil is rich in heart-healthy fats and antioxidants. Golden balsamic vinegar adds flavor without a high sugar load, and fresh tarragon brings antimicrobial properties and a subtle herbal benefit.

Altogether, this salad supports your overall wellness without sacrificing flavor. It’s a nutrient-dense, fiber-rich, protein-packed meal that will leave you feeling nourished, energized, and fully satisfied.

Preparation Time, Servings, and Nutritional Information

One of the things that makes this salad so appealing is its simplicity and quick preparation. You don’t need to dedicate your whole evening to dinner prep—this dish comes together in about an hour, most of which is passive marinating or cooking time.

Total Time: Approximately 1 hour
Active Prep Time: 20–25 minutes
Marinating Time: 30 minutes to 2 hours (optional, but recommended for flavor)
Cooking Time: 25–30 minutes

Servings: This recipe yields 2 generous entrée-sized portions. You can easily double or triple it to serve a crowd or meal prep for the week.

Nutritional Information (Per Serving):

• Calories: 759
• Protein: 36g
• Fat: 54g
• Carbohydrates: 38g
• Fiber: 14g
• Sugar: 15g

These numbers will vary slightly based on your exact portion sizes and any ingredient swaps, but overall, this is a protein-rich, fiber-filled salad with a balanced macronutrient profile. It’s ideal for anyone looking to eat cleaner without feeling like they’re on a restrictive diet.

Ingredients List of this Strawberry spinach salad

This salad is built with fresh, simple ingredients you can find at any grocery store. Many of them might already be sitting in your fridge or pantry.

For the Dressing / Marinade:

• ¼ cup extra virgin olive oil – Adds a smooth, rich base to the dressing and helps tenderize the chicken.
• 1 tablespoon golden balsamic vinegar – Brings a bright acidity and mild sweetness.
• 1 teaspoon sugar – Balances the tartness of the vinegar and the herbaceousness of the tarragon.
• 1 tablespoon fresh tarragon, finely chopped – Offers a unique, slightly anise-like flavor that elevates the entire salad.
• ¼ teaspoon kosher salt – Enhances the overall flavor without overpowering.
• ¼ teaspoon freshly ground black pepper – Adds a mild kick to round out the dressing.

For the Salad:

• 2 boneless, skinless chicken breasts – Lean protein that’s perfect for grilling or pan-searing.
• 6 cups fresh spinach – The leafy green foundation of the salad, loaded with nutrients.
• 6 to 8 large strawberries, hulled and quartered – Adds color and natural sweetness.
• 1 avocado, diced – Creamy texture and healthy fats make this salad more satisfying.
• 3 to 4 thin slices of red onion – A sharp, peppery bite that balances the sweet and savory elements.
• ¼ cup crumbled feta cheese – Salty, tangy, and rich—just a little goes a long way.
• 2 tablespoons sliced almonds – For crunch and a mild nutty flavor that complements the other ingredients.

All ingredients in this recipe are naturally gluten-free, and the balance of produce, lean meat, and healthy fats makes this a complete meal in one bowl.

Step-By-Step Cooking Instructions of this Strawberry spinach salad

Step 1: Make the Dressing and Marinate the Chicken
Start by whisking together the olive oil, golden balsamic vinegar, sugar, tarragon, salt, and pepper in a small bowl or jar. Stir vigorously or shake in a sealed jar until fully combined and emulsified.

Set aside half of the dressing in a sealed container and refrigerate it—you’ll use this for the salad later. The remaining half will be used to marinate the chicken.

Place your chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor. If you’re short on time, even a quick 20-minute soak will help.

Step 2: Cook the Chicken
After marinating, remove the chicken from the fridge and let it sit at room temperature for 10–15 minutes. This helps it cook evenly.

Heat a grill pan or large skillet over medium-high heat. Lightly oil the surface if needed to prevent sticking.

Place the chicken in the pan and sear for about 3 minutes per side to develop a golden brown crust. Then reduce the heat to medium or medium-low and continue cooking for another 20 to 25 minutes, turning every few minutes to prevent burning.

Use a meat thermometer to check for doneness—the internal temperature should reach 165°F. Once cooked through, transfer the chicken to a plate and let it rest for 5 to 10 minutes before slicing.

Step 3: Prepare the Salad Base
While the chicken is cooking or resting, begin assembling your salad. In a large bowl, toss the fresh spinach, quartered strawberries, and thinly sliced red onion with the reserved dressing. Gently toss until the greens are just coated but not soggy.

Step 4: Add the Toppings
Dice your avocado and have the crumbled feta and almonds ready.

Once the chicken has rested, slice it thinly against the grain. Layer it over the dressed spinach mixture, then top with diced avocado, crumbled feta cheese, and a sprinkle of sliced almonds.

Step 5: Final Touch and Serve
Give the salad a final light toss just before serving, or leave it layered for a more beautiful presentation on the plate. Serve immediately while the chicken is still slightly warm for the best flavor and texture experience.

How to Serve of this Strawberry spinach salad

Serving this Strawberry Spinach Chicken Salad is almost as enjoyable as making it. Not only does it look absolutely stunning on the plate, but it also suits just about any occasion. Whether you’re planning a casual lunch, need a refreshing dinner, or want to impress guests with a vibrant appetizer, this salad is ready to shine.

One of the best things about this dish is that it’s a complete meal all on its own. With protein from the chicken, healthy fats from the avocado and almonds, and fiber from the spinach and strawberries, you’ve got a balanced, nourishing meal that doesn’t need much else. That being said, there are still a few ways to elevate the presentation and customize the experience for yourself or your guests.

You can serve the salad plated individually, which allows you to carefully layer each component for visual appeal. This is especially nice when entertaining. Lay a bed of dressed spinach down first, then add a few strawberry quarters, a fan of sliced chicken, a spoonful of diced avocado, a scattering of red onions, and finish with the feta and almonds.

Alternatively, if you’re serving this for a more casual meal or family-style, feel free to toss everything together in a large salad bowl and let everyone serve themselves. The flavors will blend beautifully this way, especially as the dressing mingles with the strawberries and avocado.

You can also offer small bowls of extra toppings on the side, like more feta, almonds, or even extra dressing. That way, each person can adjust the salad to suit their tastes.

For a more filling option, try serving it with a warm slice of crusty bread, some herbed flatbread, or even over a scoop of cooked quinoa for added texture and heartiness. You can also stuff the salad into a whole-wheat wrap or pita for an easy-to-eat lunch that travels well.

The salad’s light yet satisfying profile also makes it a great option for breaking a fast or as a mid-afternoon energy boost. And because it includes ingredients that hold up well once prepared, you can plate it ahead of time—just hold off on the dressing and avocado until the last minute to keep things fresh.

Pairing Suggestions

Although this salad can hold its own, pairing it with complementary sides or drinks can enhance the overall meal experience. Depending on the occasion and what mood you’re in, you can go light and crisp or hearty and cozy.

Let’s start with side dish ideas. A light soup such as a chilled cucumber soup or a creamy roasted red pepper soup makes an excellent companion, especially if you’re serving this on a cooler day. The contrast of warm soup and fresh salad creates a well-rounded meal that still feels light.

If you prefer something more substantial, a slice of whole grain or sourdough bread brushed with olive oil and lightly toasted is perfect for scooping up extra salad bits. Herbed flatbread or homemade garlic knots work nicely too, especially if you’re serving this to a group and want something a little special.

You could also serve the salad alongside a quinoa pilaf or a light couscous dish to make the meal even more filling without overwhelming the palate. A small dish of marinated olives or hummus with crackers would round out a light Mediterranean-inspired meal beautifully.

As for beverages, this salad pairs well with crisp, refreshing drinks. While wine is typically suggested in other recipes, you can still enjoy the same pairing magic with non-alcoholic options that deliver similar flavor profiles. For example, a sparkling water infused with lemon and mint brings a refreshing counterpoint to the sweet strawberries and rich avocado.

If you’re in the mood for something a bit more indulgent, a chilled hibiscus iced tea or a fruity mocktail with strawberry, lime, and cucumber would complement the flavors in the salad nicely. Even a glass of lightly sweetened iced green tea or a tropical fruit smoothie can work well, especially for a summer brunch or picnic.

You can also create a pairing bar if you’re entertaining—a build-your-own salad station with a few different dressings, nuts, cheeses, and fruit options, plus a drink cart with fresh lemonades, iced teas, and herb-infused waters. It makes for a memorable and customizable meal that everyone will enjoy.

Storage, Freezing & Reheating Instructions

One of the most common concerns when it comes to salads is how to store them properly—especially when they contain ingredients like avocado and cooked chicken. Luckily, this Strawberry Spinach Chicken Salad is very meal-prep friendly if you follow a few simple steps to keep everything fresh and flavorful.

Let’s start with storage. If you’re planning to eat the salad within a day or two, store the ingredients separately for best results. Keep the cooked chicken in an airtight container in the refrigerator. It will stay fresh for up to three days. The spinach can be washed and dried thoroughly, then stored in a sealed container with a paper towel to absorb excess moisture.

Strawberries, avocado, and dressing should each be stored separately. You can hull and quarter the strawberries in advance, but don’t slice the avocado until just before serving, as it will brown quickly. To slow browning, store any cut avocado in an airtight container with a squeeze of lemon juice and plastic wrap pressed tightly to the surface.

The dressing will keep well in the refrigerator for up to a week. Just give it a good shake before using, as the oil and vinegar may separate.

When you’re ready to eat, simply reheat the chicken if desired, then assemble the salad with the cold ingredients and drizzle with dressing. If you’re taking the salad to go, consider storing the dressing in a small container and tossing it just before eating to keep the spinach from wilting.

As for freezing—this is not a salad that freezes well in its entirety. The fresh ingredients like spinach, strawberries, and avocado don’t hold up to freezing and thawing. However, the cooked chicken can be frozen separately. To do this, slice or cube the fully cooked chicken, allow it to cool completely, then store in an airtight, freezer-safe container or bag. It will keep for up to 3 months.

To reheat frozen chicken, let it thaw in the refrigerator overnight, then reheat gently in a skillet or microwave before adding it to your salad.

This approach makes it easy to batch-cook chicken in advance and assemble fresh salads throughout the week, making your meals quicker, easier, and still just as flavorful.

Common Mistakes to Avoid

Even though this salad is fairly straightforward to make, a few common mistakes can throw off the flavor or texture. Let’s go over them so you can sidestep these issues and ensure success every time.

1. Overcooking the Chicken
This is perhaps the most common pitfall. Chicken breast is lean and easy to dry out if overcooked. To avoid this, use a meat thermometer and remove the chicken from heat as soon as it reaches 165°F. Letting it rest before slicing is also key—it allows the juices to redistribute and keeps the meat moist.

2. Not Marinating Long Enough (or at All)
Marinating the chicken is a simple but powerful step that adds flavor and tenderness. While even 20 minutes is better than nothing, aim for at least 30 minutes. If you skip the marinade entirely, the chicken can taste bland and won’t tie into the salad flavors as seamlessly.

3. Dressing the Salad Too Early
While it’s tempting to toss the salad and let it sit while you finish the rest of dinner, doing so can lead to soggy spinach. Only add the dressing just before serving to preserve the crispness of the greens and the integrity of the strawberries and avocado.

4. Cutting the Avocado Too Early
Avocados oxidize and brown quickly once cut. To keep your salad looking fresh and appetizing, dice the avocado just before assembling the salad. If you do need to prep ahead, toss it with lemon juice and store it airtight with plastic wrap pressed directly on the surface.

5. Skipping the Rest Time After Cooking Chicken
As mentioned earlier, resting your cooked chicken for 5 to 10 minutes is essential. Cutting into it too soon releases the juices, which makes the meat drier and less flavorful. Use this time to finish prepping the other salad components.

By avoiding these small but impactful mistakes, you’ll get a much more balanced and enjoyable result. The chicken will be tender, the greens will stay crisp, and the whole salad will taste fresh and vibrant—just as it should.

Pro Tips

If you really want to take this Strawberry Spinach Chicken Salad to the next level, a few expert tips can help make the whole process smoother, tastier, and more visually appealing. These little tweaks aren’t essential, but they’ll give you that “chef’s touch” that turns a simple salad into something truly memorable.

1. Toast the Almonds
This is a small step that makes a big difference. Toasting sliced almonds for just a few minutes in a dry skillet over medium heat brings out their natural nuttiness and adds a deeper flavor and extra crunch. Keep an eye on them—they can go from golden brown to burnt quickly. Let them cool before adding to the salad so they stay crisp.

2. Massage the Spinach
If you find raw spinach a little too stiff or fibrous, try massaging it for a minute or two before tossing with the dressing. Simply add a tiny drizzle of olive oil or lemon juice and use your hands to gently rub the leaves. This softens the texture and makes the greens more pleasant to chew, especially if you’re using mature spinach instead of baby spinach.

3. Use a Mandoline for the Red Onion
For those delicate, thin slices of red onion that blend into the salad rather than overpowering it, a mandoline slicer is your best friend. Thin slices mellow the sharp bite of the onion and allow it to complement, not dominate, the sweeter flavors in the dish.

4. Double the Dressing and Store It
This dressing is versatile, and you’ll probably want to use it on more than just this salad. It’s great with mixed greens, grilled vegetables, or even as a marinade for fish or tofu. Make a double batch and store it in the fridge for up to a week. Just give it a good shake or stir before each use.

5. Let the Chicken Sit in the Dressing After Slicing
After slicing your cooked chicken, try tossing it with a spoonful or two of the reserved dressing before adding it to the salad. This extra step infuses even more flavor into the meat and ensures it doesn’t taste dry or bland—especially if you’re serving the salad cold.

6. Cut Everything to Bite-Sized Pieces
One underrated trick to enjoying salads more is cutting all the ingredients to a consistent, bite-sized scale. That way, each forkful gives you a bit of everything: sweet strawberry, creamy avocado, crisp greens, and juicy chicken. It also makes the salad easier to eat and more visually appealing.

7. Chill the Salad Plates
If you’re serving this salad for guests or want to elevate the experience at home, try chilling your salad plates for 10–15 minutes before assembling. A cold plate keeps the salad fresher longer and adds a subtle but special touch.

Incorporating even just a few of these pro tips will elevate both the flavor and the presentation of your salad, making it something you’ll be proud to serve and excited to eat again.

Frequently Asked Questions (FAQs)

Can I use another leafy green instead of spinach?
Absolutely. While spinach works beautifully in this salad, you can substitute baby kale, arugula, or a spring mix. Just keep in mind that arugula will add a peppery bite, and kale will be a bit tougher unless massaged first with dressing or oil.

What if I don’t have golden balsamic vinegar?
No problem. White balsamic vinegar is a good alternative, as it’s similarly mild and slightly sweet. Apple cider vinegar could work in a pinch, though it will add a bit more tartness. Regular dark balsamic is an option, but it may overpower the more delicate flavors of the tarragon and strawberries.

Can I make this salad dairy-free?
Yes, just omit the feta cheese or use a dairy-free cheese substitute. Nutritional yeast or a sprinkle of vegan feta can offer a similar tangy flavor without the dairy.

Is this salad gluten-free?
Yes, all the listed ingredients are naturally gluten-free. Just be sure to check the packaging on store-bought feta or spices if you’re very sensitive, as some additives can contain trace gluten.

Can I meal prep this salad?
Yes, this salad is great for meal prep. Just store each component separately—chicken, dressing, and salad base—and assemble right before eating. Keep avocado uncut until you’re ready to serve, and store the dressing in a small jar or container.

Can I serve the chicken cold?
Definitely. The chicken is delicious both warm and chilled. If you’re packing this salad for lunch or planning a picnic, chilled chicken works perfectly.

What’s the best way to grill the chicken if I don’t have an outdoor grill?
Use a stovetop grill pan or even a cast iron skillet. Sear the chicken on both sides to get those lovely browned edges, then lower the heat and continue cooking through. You can also bake it at 375°F for about 25–30 minutes if preferred.

Can I make this vegetarian?
Of course. Just omit the chicken or replace it with grilled tofu, chickpeas, or even roasted sweet potato for a hearty meatless version.

How long does the dressing last?
Stored in an airtight container in the refrigerator, the dressing will keep for up to a week. Be sure to shake or stir before using each time to recombine the oil and vinegar.

Can I freeze any part of this recipe?
Only the cooked chicken freezes well. The other components—spinach, strawberries, avocado—don’t freeze or thaw well, as they become soggy or brown. Freeze the chicken in a sealed bag or container and thaw overnight before using.

Conclusion & Call to Action

There’s something really satisfying about making a meal that feels both nourishing and indulgent at the same time—and this Strawberry Spinach Chicken Salad with Tarragon Dressing strikes that balance perfectly. It’s the kind of dish that reminds you eating healthy doesn’t have to mean sacrificing flavor, variety, or fun.

You’ve got tender grilled chicken, sweet seasonal strawberries, creamy avocado, and crunchy almonds all piled high on a bed of vibrant greens. The tarragon dressing ties everything together with its unique herbal depth, giving the salad a gourmet twist without any complicated ingredients. And best of all? It’s incredibly simple to make.

Whether you’re planning a quiet dinner for two, meal-prepping for your week, or looking for a show-stopping dish to bring to your next potluck, this salad delivers every single time. You can make it your own with ingredient swaps or seasonal touches, and thanks to the balanced macros, it’s as satisfying as it is fresh.

Now it’s your turn—go grab your ingredients and give this salad a try. I’d love to hear how it turns out for you. Snap a photo of your plate, share it on social media, and tag me so I can see your delicious creation. If you made any fun twists or found the perfect pairing, be sure to drop a comment and let others know.

Happy cooking, and enjoy every single bite of your new favorite salad.

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