Berry Spinach Chicken Salad With Walnuts and Balsamic Vinaigrette

Quick Recipe Version (TL;DR)

• Yield: 4 servings (entrée salads)
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes

Quick Ingredients

• 1 lb (454 g) boneless, skinless chicken breasts
• 1/2 tsp kosher salt + more to taste
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil (for chicken)
• 8 oz (227 g) baby spinach
• 1 1/2 cups strawberries, hulled and sliced
• 1 cup blueberries
• 1/3 cup thinly sliced red onion
• 1/2 cup walnuts, toasted and roughly chopped
• 1/3 cup crumbled feta
• Vinaigrette: 1/4 cup extra-virgin olive oil, 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tbsp honey, 1/4 tsp kosher salt, 1/8 tsp black pepper

Do This

• 1. Toast walnuts in a dry skillet 3–5 minutes; cool.
• 2. Whisk vinaigrette: olive oil, balsamic, Dijon, honey, salt, pepper.
• 3. Pat chicken dry; season with salt, pepper, garlic powder; drizzle with 1 tbsp olive oil.
• 4. Grill or grill-pan chicken over medium-high (about 425°F/218°C surface temp) 5–6 minutes per side until 165°F/74°C internal; rest 5 minutes; slice.
• 5. In a large bowl, toss spinach with half the vinaigrette.
• 6. Top with berries, red onion, walnuts, sliced chicken; drizzle remaining vinaigrette to taste.
• 7. Finish with feta; serve right away.

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Why You’ll Love This Recipe

• Sweet-savory balance: juicy berries, tangy feta, and balsamic vinaigrette hit all the right notes.
• Fast but impressive: weeknight-easy, company-worthy presentation.
• Great textures: tender grilled chicken, crisp spinach, crunchy toasted walnuts.
• Flexible: easy to swap proteins, nuts, or fruit based on what you have.

Grocery List

• Produce: baby spinach (8 oz/227 g), strawberries (about 1 pint), blueberries (about 1/2 pint), red onion (1 small)
• Dairy: feta cheese (at least 1/3 cup crumbled)
• Meat: boneless, skinless chicken breasts (1 lb/454 g)
• Pantry: walnuts, extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, kosher salt, black pepper, garlic powder

Full Ingredients

For the Grilled Chicken

• 1 lb (454 g) boneless, skinless chicken breasts (2 large)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp garlic powder

For the Salad

• 8 oz (227 g) baby spinach, washed and thoroughly dried
• 1 1/2 cups strawberries (about 225 g), hulled and thinly sliced
• 1 cup blueberries (about 150 g)
• 1/3 cup thinly sliced red onion (about 50 g)
• 1/2 cup walnuts (about 60 g), toasted and roughly chopped
• 1/3 cup crumbled feta (about 50 g)

For the Light Balsamic Vinaigrette

• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Step-by-Step Instructions

Step 1: Toast the walnuts for deeper flavor

Add the walnuts to a small dry skillet (no oil) over medium heat. Toast, shaking the pan often, until the nuts smell fragrant and look slightly darker, 3 to 5 minutes.

Immediately transfer to a plate to cool (they can go from perfect to bitter quickly if left in the hot pan). Once cool, roughly chop.

Step 2: Whisk the balsamic vinaigrette

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, kosher salt, and black pepper until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking constantly to emulsify (the dressing should look slightly thickened and glossy). Set aside.

Step 3: Season the chicken

Pat the chicken breasts dry with paper towels (this helps them sear instead of steam). If the breasts are very thick, pound them to an even thickness of about 3/4 inch (2 cm) for more even cooking.

Drizzle with 1 tbsp olive oil, then season all over with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp garlic powder.

Step 4: Grill the chicken to 165°F

Preheat a grill or grill pan over medium-high heat until hot (aim for about 425°F/218°C surface temperature). Lightly oil the grates if needed.

Grill the chicken for 5 to 6 minutes on the first side, then flip and grill another 5 to 6 minutes, or until the thickest part reaches 165°F/74°C on an instant-read thermometer.

Step 5: Rest, then slice the chicken

Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting keeps the juices in the meat so it stays tender.

Slice across the grain into strips about 1/2 inch (1 cm) thick.

Step 6: Build the spinach base and dress lightly

Place the baby spinach in a large serving bowl. Drizzle with about half of the vinaigrette and toss gently to coat. (Start light; you can always add more.)

If your spinach is even slightly wet, blot it dry first so the dressing doesn’t get watery.

Step 7: Add toppings and finish with feta

Arrange the sliced strawberries, blueberries, red onion, toasted walnuts, and grilled chicken over the dressed spinach.

Drizzle a little more vinaigrette over the top, then sprinkle with the crumbled feta. Taste and add a pinch of salt or an extra grind of pepper if needed. Serve immediately for the freshest texture.

Pro Tips

• Dry greens = better salad: even a small amount of water on spinach can dilute the dressing and make the salad taste flat.
• Use a thermometer for perfect chicken: pull at exactly 165°F/74°C in the thickest part to avoid dryness.
• Slice onion thin: very thin red onion gives brightness without overpowering the berries.
• Dress in layers: toss spinach with some dressing, then finish the top lightly so every bite tastes balanced.
• Toast nuts every time: it takes minutes and makes the walnuts taste sweeter and nuttier.

Variations

• Swap the protein: use grilled shrimp (3 to 4 minutes per side) or sliced cooked turkey for an even faster version.
• Change the cheese: goat cheese or blue cheese works beautifully if you want a creamier, bolder finish.
• Different crunch: try toasted pecans or sliced almonds instead of walnuts.

Storage & Make-Ahead

For best results, store components separately. Refrigerate the cooked chicken in an airtight container for up to 3 days. Store washed, fully dried spinach in a container lined with paper towels for up to 3 days. Keep berries uncut until serving if possible (sliced strawberries soften faster). The vinaigrette can be made up to 5 days ahead and refrigerated; whisk (or shake in a jar) before using. Once dressed, the salad is best eaten immediately, but leftovers can be refrigerated for up to 24 hours (the spinach will wilt).

Nutrition (per serving)

Approximate, per serving (1 of 4): 470 calories, 35 g protein, 28 g fat, 22 g carbohydrates, 6 g fiber, 14 g sugars, 650 mg sodium. Values vary by brand and exact portion sizes.