Baby Spinach Salad with Summer Strawberry, Red Onion and Grilled Chicken
Prep time
Cook time
Total time
Contributed with permission by Marie's and ARA Content.
Recipe type: Salad
Serves: 6
  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 2 (6 ounce) bags baby spinach
  • 1 pint strawberries, sliced, about 2 cups*
  • ⅓ cup thinly sliced red onion
  • ⅓ cup pecans or almonds, toasted
  • 1 cup Marie's Raspberry Vinaigrette Dressing
  1. Prepare grill for medium high heat. Coat chicken with oil and season with salt and pepper. Clean grill with wire brush and place chicken on grill. Grill 5 minutes on each side or until meat thermometer registers 165 F. Let cool and cut chicken into slices.
  2. Combine all ingredients except chicken and dressing. Divide salad between 6 plates. Top each plate with chicken and drizzle with Marie's Raspberry Vinaigrette.
You can also use fresh, summer raspberries as an alternative to strawberries.
Recipe by Webicurean at