This Almond, Berry & Chicken Spinach Salad brings together juicy grilled chicken, vibrant berries, creamy feta, and crunchy almonds on a bed of fresh baby spinach. It’s a flavorful, nutrient-dense salad that works as a wholesome lunch or light dinner.
Why You Will Love This Recipe
- Perfect balance of sweet and savory flavors
- Packed with protein, fiber, and antioxidants
- Beautiful, colorful presentation
- Quick and easy to prepare
- Great for meal prep or a summer gathering
Almond, Berry & Chicken Spinach Salad – Sweet, Savory, and Incredibly Fresh
Imagine a salad that hits every craving at once — something bright, fruity, creamy, crunchy, and satisfying. That’s what this Almond, Berry & Chicken Spinach Salad is all about. It’s a vibrant medley of ingredients that not only looks beautiful on a plate but delivers on flavor and nutrition too.
The base is tender baby spinach, which gives a fresh, green backbone without overpowering the dish. Then come the pops of sweet-tart fruit — strawberries, blueberries, and juicy clementine or mandarin orange segments. Paired with salty, crumbly feta cheese and lightly toasted almonds, this salad becomes a symphony of textures.
The grilled chicken adds lean protein that makes this salad more than just a side — it becomes a complete meal. It’s seasoned simply but effectively to complement the freshness of the fruit and greens.
What really ties it all together is the homemade vinaigrette. Made with olive oil, balsamic vinegar, honey, and Dijon mustard, it’s just tangy and sweet enough to enhance every bite without overpowering the natural flavors.
This salad is perfect for those warm days when you want something light but filling. It’s also ideal for anyone looking to incorporate more produce into their meals without sacrificing taste.
And let’s talk color: this dish is downright gorgeous. The greens, reds, blues, and oranges pop against each other for a meal that’s as eye-catching as it is delicious. Whether you’re hosting a brunch, prepping lunches for the week, or enjoying a solo patio dinner, this salad fits the vibe.
It’s also incredibly adaptable. No strawberries? Use raspberries or sliced grapes. Not a fan of feta? Try goat cheese or leave it out. You can switch up the fruit and nuts seasonally — think pears and walnuts in the fall, or mango and pecans in the summer.
And if you’re cooking for a group, this salad scales up beautifully. Just wait to dress it until right before serving to keep everything crisp.
One of the best parts? It doesn’t feel like a “diet” meal. It feels like a celebration of fresh, whole ingredients. You’ll be full, energized, and completely satisfied.
Plus, it only takes about 30 minutes from start to finish — and much of that is hands-off time while the chicken cooks.
It also keeps well if you store the dressing and cheese separately. Just layer your ingredients in a mason jar for a portable, beautiful lunch.
This salad is a great reminder that healthy eating doesn’t have to be boring or repetitive. It can be colorful, dynamic, and even crave-worthy.
Servings
Serves: 2–3 as a main, 4 as a side
Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 1 large boneless skinless chicken breast
- 4 cups baby spinach
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries, sliced
- 1/2 cup clementine or mandarin orange segments
- 2–3 tablespoons feta cheese
- 2–3 tablespoons slivered almonds
- Olive oil (for cooking)
- Salt and pepper, to taste
Dressing
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Optional: squeeze of lemon juice, dash of seasoning blend (like Mrs. Dash), extra salt
Instructions
- Wash and thoroughly dry spinach and fruit. Wet greens won’t absorb dressing well.
- Trim and season chicken breast with salt, pepper, and optional seasoning blend.
- Heat 2–3 teaspoons olive oil in a skillet over medium-high heat. Cook chicken for 8–12 minutes, turning occasionally, until browned and cooked through.
- Set chicken aside to cool, then slice or chop.
- In a jar or bowl, whisk together all dressing ingredients. Shake or stir until fully emulsified.
- In a large bowl, toss spinach with dressing until lightly coated.
- Add fruit, feta, and toasted almonds. Gently toss again.
- Top with sliced chicken and serve immediately.
Tips
- Toast almonds in a dry pan for 1–2 minutes for extra flavor.
- Use a meat thermometer for perfectly cooked chicken (165°F).
- Keep dressing and cheese separate if prepping ahead.
- Add avocado or cooked quinoa for extra heartiness.
- Try goat cheese or omit cheese for a dairy-free option.
