Delicious and vibrant, this Chicken Spinach Salad is dressed up with berries, pecans, and a sprinkle of feta cheese, then wrapped up with an ultra-simple balsamic vinaigrette. Refreshing and satisfying!

Large plate filled with a chicken spinach salad with berries, pecans, and feta.

Healthy Chicken Spinach Salad

I’ve been in a bit of a rut lately, eating a lot of those pre-made salad kits for lunch with chicken added for protein. Don’t get me wrong, I sure appreciate this as a convenient way to hit my protein and veggie goals, and it’s still way more economical than a take-out salad.

This said, when I saw the notion of a spinach salad with berries and nuts tossed around a recipe group I follow, it was just the inspiration I needed to move the lunch needle back a little more in the homemade direction.

This chicken spinach salad hits all kinds of marks! Why do I love it?

  • Vibrant and full of flavor and texture. I love any meal that has lots of different colors, which this definitely does, plus the mix of juicy berries, crunchy pecans, and creamy feta is just dang delicious.
  • Satisfying and nutritious. With lots of protein and other nutrients, this meal will keep you fueled for all that the rest of your day brings.
  • Super quick and easy. Strictly toss and go here.
  • Simple ingredients. I nearly always have all of these things stocked for the kids’ lunches, except for possibly the chicken, which is so easy to make or buy pre-prepared.

Ingredient & Substitution Notes

Labeled overhead photo of baby spinach, grilled chicken breast, strawberries, blueberries, pecans, feta, and salad dressing, all in prep bowls and ready to combine into salad.

Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.

  • Baby spinach. Substitute with lettuce or another leafy green if you like.
  • Diced cooked chicken. Most grocery stores sell this pre-cooked for a super convenient shortcut. Shredded rotisserie chicken also works! To go fully homemade, you can use this easy baked Italian dressing chicken or plain old chicken breasts or thighs seasoned with salt and pepper and cooked on the grill or on a grill pan.
  • Berries. I like this with a mix of strawberries and blueberries. Blackberries, raspberries, or pomegranate arils would also be delicious. If using raspberries, I’d sprinkle them on top at the end, with the feta, since they can be delicate.
  • Nuts. Candied pecans are ultra tasty; toasted or plain pecans also do the job. Walnuts, almonds, or even cashews or hazelnuts are great swaps. Don’t love nuts? Swap in sunflower seeds or pepitas for a similar crunch.
  • Feta. Goat cheese would also be good, if you like it.
  • For the dressing: olive oil, balsamic vinegar, honey, sea salt, and black pepper. Love a little extra tang? Whisk in a smidge of Dijon mustard.

Portion Size

As written, this yields one really large salad — about what I’d normally eat for lunch, and I personally strive to eat a big meal mid-day. It can obviously be divided into two smaller portions, or scaled up or down to taste. As is true of nearly any salad, the amounts are just a jumping off point.

Angled view of a plated chicken spinach salad with strawberries, blueberries, and pecans.


  • Add avocado for creamy taste and healthy fats.
  • Swap out the berries for blackberries, raspberries, pomegranate, mandarin oranges, cantaloupe, or any mix.
  • Replace the chicken with grilled or pan-fried shrimp, thinly-sliced steak, or chickpeas for a plant-based protein.
  • Use your favorite store-bought balsamic or poppy seed dressing to save even more time.
  • Leave off the cheese for a dairy-free meal.


This salad is best enjoyed right away, because berries don’t typically hold up for long once coated in dressing. To make it a meal prep, wash, slice, and store all the fresh ingredients separately, prepare the chicken, and assemble when needed.

Large bowl full of berry pecan chicken spinach salad, with a blue napkin in the background as well as extra berries, pecans, and feta.

Related Recipes

Craving more meal-worthy salads? Some of my other favorites combinations include balsamic grilled chicken Cobb, spinach blackberry grilled chicken, black bean taco salad, and a Greek chickpea salad that can effortlessly flex from side to light main.

For a light side that captures this essence of spinach + fruit, try my spinach strawberry salad with feta and walnuts or a spinach nectarine salad with pecans.

If you try this Berry Pecan Chicken Spinach Salad, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!

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Berry Pecan Chicken Spinach Salad

Delicious and vibrant, this chicken spinach salad is dressed up with berries, pecans, and a sprinkle of feta, then wrapped up with an ultra-simple balsamic vinaigrette. Refreshing and satisfying!


For the Salad:

  • 2 cups baby spinach
  • 3/4 cup diced grilled chicken
  • 1/4 cup strawberries washed and sliced
  • 1/4 cup blueberries washed
  • 2 Tablespoons pecans toasted or candied if you like
  • 1-2 Tablespoons crumbled feta

For the Dressing:

  • 1 and 1/2 Tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon honey
  • pinch sea salt and black pepper


  • Combine spinach, chicken, strawberries, blueberries, and pecans in a large bowl.
    2 cups baby spinach, 3/4 cup diced grilled chicken, 1/4 cup strawberries, 1/4 cup blueberries, 2 Tablespoons pecans
  • In a small bowl, jar, or liquid measuring cup, whisk together the dressing ingredients — olive oil, balsamic vinegar, honey, salt, and pepper — then pour as much as you like over the spinach mixture.
    1 and 1/2 Tablespoons olive oil, 2 teaspoons balsamic vinegar, 1/2 teaspoon honey, pinch sea salt and black pepper
  • Toss well to combine, then top with feta and enjoy.
    1-2 Tablespoons crumbled feta


  • Portion: As written, this yields 1 really large salad (about what I’d normally eat for lunch, and I eat a big meal mid-day!), but it can obviously be divided into 2 smaller portions, or scaled up/scaled down to taste. Nutrition information is based on a single large portion that uses every drop of dressing, which you may or may not do.

Nutrition Estimate

Calories: 608 kcal, Carbohydrates: 18 g, Protein: 39 g, Fat: 43 g, Saturated Fat: 8 g, Polyunsaturated Fat: 8 g, Monounsaturated Fat: 26 g, Cholesterol: 104 mg, Sodium: 322 mg, Potassium: 793 mg, Fiber: 5 g, Sugar: 11 g, Vitamin A: 5755 IU, Vitamin C: 42 mg, Calcium: 184 mg, Iron: 4 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!