Chicken · 30 min
Chicken, Strawberry & Avocado Salad with Spinach & Almonds
- 30 min
- 2–6 servings
- 582 kcal / serving
A bright chicken salad with creamy avocado, juicy strawberries, and spinach, finished with a tangy balsamic–Dijon dressing. The mix of textures makes weeknight meals quick and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds, sliced
- 1avocado
- ½ (5 oz) pkgbaby spinach
- ½ lbchicken breasts, boneless skinless
- ½ (16 oz) pkgstrawberries
- avocados
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ (5 oz) pkgbaby spinach
- ½ (16 oz) pkgstrawberries
- avocados
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Pantry & dry goods
- ⅛ cupalmonds, sliced
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅛ cup | ¼ cup | 0.375 cup |
| avocado | 1 | 2 | 3 |
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the produce. If the spinach isn’t pre-washed, give it a quick rinse and spin dry.
- Trim the strawberries’ stems, then quarter them lengthwise and set them on a plate.
- Halve and pit the avocado, scoop out the flesh, and slice it crosswise; transfer to the plate with the strawberries.
- Place the almonds in a small bowl for easy sprinkling.
- Heat a grill pan or skillet over medium heat.
- Cut the chicken horizontally to form thin fillets, season with salt and pepper, and rub with a little olive oil.
- Cook the chicken until browned and cooked through, about 3–4 minutes per side; transfer to a cutting board to rest.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon, salt, and pepper to make the dressing.
- Slice the chicken crosswise into bite-sized strips.
- To serve, lay a bed of spinach on plates, top with avocado, strawberries, and chicken; sprinkle with almonds and drizzle with the dressing just before serving.
Two tips
- Prep the dressing in advance and refrigerate until ready to use.
- Leftovers can be stored separately and assembled into bowls for later lunches.
Nutrition per serving
- Calories
- 582 kcal
- Protein
- 31 g
- Carbs
- 21 g
- Fat
- 44 g
- Fiber
- 11 g
- Sodium
- 90 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.