Craving a fresh, satisfying meal that feels like summer in every bite? This easy spinach strawberry salad with poppy seed dressing, grilled chicken, quinoa, and goat cheese is the perfect balance of sweet, savory, and nutritious.
Juicy fresh strawberries, tender baby spinach, and creamy goat cheese come together with hearty quinoa and grilled chicken to create the fresh strawberry spinach salad recipe you’ll make on repeat.
This vibrant combination is the perfect way to celebrate strawberry season with a fresh salad that’s as nourishing as it is delicious.
Topped with crunchy roasted almonds and the best dressing, a bright, honey-sweetened poppyseed vinaigrette, this is one of my favorite salads for any occasion.
With simple ingredients and minimal prep, it’s the best way to enjoy a delicious strawberry spinach salad that feels special enough for guests but easy enough for a quick weeknight dinner.
So, whether you’re meal prepping healthy lunches or looking for a colorful centerpiece for your table, this fresh, wholesome salad delivers feel-good nutrition and incredible flavor in every forkful.
Why You’ll Love This Spinach Strawberry Salad
- Fresh & Flavorful — Juicy strawberries, creamy goat cheese, and crisp spinach make every bite bright and satisfying.
- Hearty & Balanced — Quinoa and grilled chicken add protein and substance to keep you feeling full for hours.
- Easy to Make — Just a few simple steps — cook the quinoa, grill the chicken, whisk the dressing, and assemble.
- Perfect for Meal Prep — Prep components ahead of time and combine when you’re ready to eat.
Looking for more high-protein salad inspiration? Don’t miss our Greek Chicken and Orzo Pasta Salad. It’s fresh, filling, and perfect for meal prep.
Ingredients You’ll Need For This Easy Strawberry Spinach Salad
- Baby Spinach — Tender and fresh, this forms the nutrient-rich base of the salad. Argulua or other leafy greens work well too!
- Fresh Sweet Strawberries — Sweet and juicy, they add bright flavor and beautiful color.
- Chicken Breasts — Sliced in half to create thin cutlets and grilled for a lightly charred, savory finish. You can also sub for rotisserie chicken.
- Quinoa — Cooked and cooled; adds hearty texture, extra protein, and fiber.
- Goat Cheese — Soft and creamy with a tangy richness that pairs perfectly with the berries.
- Sliced Almonds — Lightly roasted for a warm, nutty crunch in every bite.
- Poppy Seed Salad Dressing — Mix the dressing ingredients of olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, and salt to tie everything together with a sweet-tangy finish.
Looking for more healthy lunch ideas? Check out our post with 7 high-protein low-calorie lunch ideas, perfect for meal prep.
Step-by-Step Instructions
- Roast the Almonds (if needed)
If your almonds aren’t already roasted, preheat your oven to 350°F (175°C). Spread the sliced almonds in a single layer on a baking sheet and bake for 5 to 7 minutes, stirring once halfway through, until lightly golden and fragrant. Let them cool completely. - Cook the Quinoa
Rinse the dry quinoa under cold water. Combine it with water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the liquid is absorbed. Remove from heat and let it stand, covered, for a few minutes. Fluff with a fork and let cool to room temperature. - Grill the Chicken
Slice the chicken breasts in half horizontally to create thin cutlets. Season both sides with salt and black pepper. Grill over medium heat for a few minutes per side, until cooked through and lightly charred. Let the chicken rest for a few minutes, then slice into thin strips. - Make the Dressing
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until smooth and emulsified. Or put all the ingredients in a mason jar and shake hard until smooth and creamy. - Assemble the Salad Ingredients
In a large bowl or platter, start with a base of fresh spinach. Sprinkle the cooked quinoa evenly over the greens. Top with the juicy ripe red strawberries and grilled chicken. Scatter the crumbled goat cheese and roasted sliced almonds on top. - Dress and Serve
Drizzle the lemon poppyseed dressing over the salad just before serving. Gently toss to combine and coat all the ingredients.
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Storage Tips
Store the salad and dressing separately in airtight containers in the fridge. The salad will stay fresh for up to 4 days, and the dressing keeps well for up to 5 days. Add the dressing just before serving to keep the greens crisp.
Nutrition & Calories
Wondering about the nutrition of the Strawberry Spinach salad? A typical serving with chicken, dressing, and all the mix-ins contains approximately:
- Calories: 634
- Protein: 42g
- Carbs: 39g
- Fat: 36g
- Fiber: 7g
Are you an Erewhon stan? Check out the classic Erewhon Asian Chicken Salad Recipe. It’s super easy to make and packs in over 30 grams of protein per serving.
FAQ
You can swap the grilled chicken for grilled shrimp, salmon, tofu, or chickpeas. Each option adds a unique flavor and keeps the salad filling.
Yes, this salad is naturally gluten-free as long as all your ingredients (especially the Dijon mustard) are certified gluten-free.
Absolutely. Feta, shaved Parmesan, or fresh mozzarella pearls are all great alternatives to goat cheese.
Stored in an airtight container or jar in the refrigerator, the poppyseed dressing will stay fresh for up to 5 days. Just shake or whisk it well before using.
Totally! Arugula, mixed spring greens, or chopped romaine all work well as a base for this salad.
Easy Strawberry Spinach Salad with Poppy Seed Dressing
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Ingredients
Instructions
- Roast the Almonds (if needed)If your almonds aren’t already roasted, preheat your oven to 350°F (175°C). Spread the sliced almonds in a single layer on a baking sheet and bake for 5 to 7 minutes, stirring once halfway through, until lightly golden and fragrant. Let them cool completely.
- Cook the QuinoaPrepare ⅔ cup dry quinoa according to package instructions (yields about 1½ cups cooked). Let cool to room temperature.
- Grill the ChickenSlice 2 chicken breasts in half horizontally to make 4 thin cutlets.Season both sides with salt.Grill over medium heat for about 3 to 4 minutes per side, until cooked through and lightly charred.Let rest a few minutes, then slice thinly.
- Make the DressingIn a small bowl or jar, whisk together 4 tablespoons olive oil, 4 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 2 tablespoons poppy seeds, and ½ teaspoon salt until emulsified and smooth.
- Assemble the Salad– Arrange 8 cups baby spinach in a large serving bowl or platter.– Scatter 1½ cups cooked quinoa evenly over the greens.– Top with 2 cups sliced strawberries.– Arrange the sliced grilled chicken cutlets on top.– Sprinkle with 6 ounces crumbled goat cheese.– Finish with ½ cup roasted sliced almonds.– Drizzle dressing over the salad just before serving and toss gently to combine.
Nutrition
Notes
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