The Best Strawberry Spinach Salad with Balsamic Glazed Chicken

Let me introduce you to what I confidently call the best strawberry spinach salad you’ll ever make. This isn’t just any recipe; it’s the one that turned my kitchen into my favorite lunch spot. And the story behind it started, as many great recipes do, with a happy accident and way too many beautiful berries from the farmer’s market.

I used to just toss strawberries into my salads, but I wanted to take it a step further. The real magic happened when I created a tangy, sweet strawberry-balsamic glaze for the chicken itself. That, paired with a fresh strawberry vinaigrette, creates a dish that’s bursting with flavor. It’s the recipe I make when I want a meal that feels special but comes together in under 30 minutes. It’s a crowd-pleaser that is sophisticated, satisfying, and surprisingly simple.

Why This Recipe Works So Well

This salad has become a non-negotiable part of my spring and summer recipe rotation. Here’s why I know you’ll love it too:

• The Balsamic-Strawberry Glaze: This is the game-changer. By brushing a rich, savory-sweet glaze onto the chicken as it sears, you get a beautiful caramelization and a deep flavor that perfectly complements the fresh salad ingredients.
• A Symphony of Textures: A truly great salad is all about texture. Here, you get the tender, juicy chicken, the creamy tang of goat cheese, the satisfying crunch of toasted pistachios, and the fresh bite of crisp spinach. Every mouthful is an experience.
• Effortless Elegance: This dish looks and tastes like something from a high-end bistro, but it’s incredibly straightforward. The blender does most of the work, making it the perfect impressive-but-easy meal for a weeknight or for weekend guests.

The Ingredients You’ll Need

Here’s a quick look at the simple components for this standout salad.

• Raw, shelled pistachios: Toasting them is a must! It awakens their nutty flavor. Slivered almonds or walnuts are also fantastic.
• White balsamic vinegar: This is the secret to a brightly colored vinaigrette. It’s milder than dark balsamic. In a pinch, you can use apple cider vinegar.
• Tomato paste: Adds an essential savory depth to the chicken glaze that balances the sweetness of the strawberries.
• Extra-virgin olive oil: A good quality, flavorful olive oil is key for a delicious vinaigrette.
• Fine sea salt & ground white pepper: White pepper adds a subtle heat that enhances the other flavors without overpowering them.
• Thin-sliced chicken cutlets: They cook quickly and evenly, making this a perfect 30-minute meal.
• Crumbled goat cheese (chèvre): Its creamy, tangy profile is the perfect counterpoint to the sweetness. Crumbled feta is a great substitute if you prefer a saltier bite.
• Fresh strawberries & fresh mint: There are no substitutes for these! Their fresh, vibrant flavor is the heart of the salad.

Step-by-Step Instructions

1. Toast the Nuts: Place the pistachios in a small, dry skillet over medium heat. Toast for 3–4 minutes, shaking the pan frequently, until they smell fragrant. Immediately transfer them to a plate to cool so they don’t continue to cook and burn.
2. Prep the Chicken: Pat the chicken cutlets completely dry with a paper towel to ensure they get a perfect sear. Season them all over with about half of your salt and pepper.
3. Make the Balsamic Glaze: In a blender, combine ¾ cup of the sliced strawberries with the tomato paste and a pinch of the remaining salt and pepper. Blend on high until it’s perfectly smooth. Pour this rich glaze into a small bowl. No need to rinse the blender!
4. Create the Vinaigrette: Add the other ¾ cup of strawberries to the same blender pitcher, along with the white balsamic vinegar and the rest of the salt and pepper. Blend until liquefied. Now, for the key step: with the blender running on low, slowly drizzle in the olive oil. This will create a beautifully creamy and stable dressing.
5. Cook the Chicken: Heat your grill pan or a large skillet over medium-high heat. Once hot, add a little oil and place the chicken cutlets in the pan. Cook for 3–4 minutes per side. In the last minute of cooking, generously brush the tops of the chicken with the balsamic-strawberry glaze, then flip and sear for 30 more seconds. The chicken is done when a thermometer reads 74°C (165°F).
6. Rest and Assemble: Transfer the chicken to a cutting board. Let it rest for 5 minutes before slicing—this is essential for keeping the meat juicy. While it rests, combine the spinach, toasted pistachios, goat cheese, mint, and remaining fresh strawberry slices in a large salad bowl.
7. Serve and Enjoy: Drizzle about half of the vinaigrette over the salad and toss gently to coat. Divide the salad among three plates, top with the sliced glazed chicken, and serve immediately with the extra vinaigrette on the side for drizzling.

My Top Tips for Success

• Storage & Make-Ahead: The vinaigrette is perfect for making ahead; store it in a sealed jar in the fridge for up to 4 days. The assembled salad, however, is best eaten fresh.
• Ingredient Swaps: Feel free to make this your own! Grilled shrimp are a great substitute for chicken. For a vegetarian version, use a block of pressed and pan-seared tofu or a can of rinsed chickpeas.
• Don’t Crowd the Pan: When cooking the chicken, give each cutlet its own space in the skillet. If the pan is overcrowded, the chicken will steam instead of searing, and you’ll miss out on that delicious caramelized crust. Cook in batches if you need to.

Serving Suggestions

While this is a hearty all-in-one meal, I love serving it with a side of warm, crusty bread to soak up every last drop of the vinaigrette. For drinks, it pairs beautifully with a crisp Sauvignon Blanc, a dry Rosé, or a refreshing glass of sparkling water with a lemon wedge.