A colorful, crunchy spinach salad with tender sliced chicken, sweet strawberries, nutty quinoa and creamy avocado, finished with a tangy balsamic-Dijon vinaigrette.
A Rainbow Salad That Actually Eats Like Dinner
Tender sliced chicken, nutty quinoa and sweet strawberries come together on a bed of spinach for a colorful, crunchy meal that’s as satisfying as it is pretty.
Some nights you want a salad that feels like a treat, not a side dish. This one answers that craving: bright baby spinach piled with shredded red cabbage, julienned carrot, crisp bell pepper and cucumber, studded with juicy strawberries and creamy avocado so every forkful alternates sweet, tangy and silky textures.
The quinoa and chicken do the heavy lifting here. A scoop of fluffy, rinsed quinoa gives the salad a nutty, toasted note and a little heft so it won’t leave you hungry an hour later, while simply seasoned, pan-seared chicken slices add warmth and protein. Crumbled feta and sliced almonds add the salty crunch that makes the strawberries sing.
A straightforward balsamic–Dijon vinaigrette brings the whole thing together — tang and a touch of sharpness to balance the fruit and avocado. Small technique notes that matter: rinse the quinoa before cooking, let the chicken rest after searing so the slices stay juicy, and slice the avocado right before serving to keep it fresh.
This is a perfect weeknight dinner (or make-ahead lunch): cook the quinoa and chicken earlier in the day, keep the dressing separate, then toss everything together at mealtime. It’s colorful, quick to assemble and just the kind of balanced plate that makes healthy eating feel effortless and delicious.
Ingredients
How to Make Rainbow Spinach Strawberry Chicken Salad
- Rinse the quinoa under cold water, then combine 3/4 cup quinoa with 1 1/2 cups water in a small saucepan; bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed, then remove from heat and let sit 5 minutes before fluffing with a fork.
- While the quinoa cooks, pat the chicken breasts dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat; add the chicken and cook 6–8 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F, then transfer to a cutting board and let rest 5 minutes before slicing thinly.
- Meanwhile, hull and quarter the strawberries, thinly slice the bell pepper and cucumber, shred or thinly slice the red cabbage, peel and julienne the carrot, and slice the avocado.
- Make the dressing by whisking together the remaining 2 tbsp olive oil, balsamic vinegar, Dijon mustard, honey, the remaining 1/2 tsp kosher salt, and remaining 1/4 tsp black pepper in a small bowl until emulsified.
- In a large bowl combine the baby spinach, fluffed quinoa (cooled slightly), sliced bell pepper, cabbage, cucumber, carrot, and strawberries; toss gently to mix.
- Top the tossed salad with sliced chicken, avocado slices, crumbled feta, and sliced almonds; drizzle the dressing over the salad and toss lightly to coat evenly.
- Divide the salad among four plates or bowls and serve immediately; refrigerate leftovers in an airtight container for up to 2 days (keep dressing separate if possible).
Recipe Card
Rainbow Spinach Strawberry Chicken Salad
A colorful, crunchy spinach salad with tender sliced chicken, sweet strawberries, nutty quinoa and creamy avocado, finished with a tangy balsamic-Dijon vinaigrette.
- Prep
- 20 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Rinse the quinoa under cold water, then combine 3/4 cup quinoa with 1 1/2 cups water in a small saucepan; bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed, then remove from heat and let sit 5 minutes before fluffing with a fork.
- While the quinoa cooks, pat the chicken breasts dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat; add the chicken and cook 6–8 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F, then transfer to a cutting board and let rest 5 minutes before slicing thinly.
- Meanwhile, hull and quarter the strawberries, thinly slice the bell pepper and cucumber, shred or thinly slice the red cabbage, peel and julienne the carrot, and slice the avocado.
- Make the dressing by whisking together the remaining 2 tbsp olive oil, balsamic vinegar, Dijon mustard, honey, the remaining 1/2 tsp kosher salt, and remaining 1/4 tsp black pepper in a small bowl until emulsified.
- In a large bowl combine the baby spinach, fluffed quinoa (cooled slightly), sliced bell pepper, cabbage, cucumber, carrot, and strawberries; toss gently to mix.
- Top the tossed salad with sliced chicken, avocado slices, crumbled feta, and sliced almonds; drizzle the dressing over the salad and toss lightly to coat evenly.
- Divide the salad among four plates or bowls and serve immediately; refrigerate leftovers in an airtight container for up to 2 days (keep dressing separate if possible).
Nutrition
- Carbohydrates
- 41
- Saturated Fat
- 4
- Sodium
- 700
- Fiber
- 10.5
- Unsaturated Fat
- 25
- Protein
- 46
- Fat
- 30
- Cholesterol
- 100
- Trans Fat
- 0
- Calories
- 615
- Sugar
- 6