Strawberry Summer Salad for Your Lunches This Week!

I’ve mentioned a couple of times on the blog that I’m really focusing on prepping my meals and lunches for the work week every Sunday, and how much of an effect it has had on my ability to stay healthy and on track with taking care of myself (not to mention saving me a ton of money!)

The more recipes I’ve begun to try, the more variety I’m getting to have on a week-to-week basis, which has been great in helping me avoid becoming bored with what I’m eating every day. A couple of weeks ago, I shared this amazing superfood salad that I’ve become borderline addicted to – I ate it for lunch and dinner multiple days in a row last week – and I decided it was time to shake things up a bit!
I stumbled upon a Strawberry + Grilled Chicken salad recipe that sounded great, especially the homemade strawberry balsamic dressing that came with it…but I decided to make my own variation of it to swap out ingredients I preferred and make sure that it is filling enough to get me through an entire work day!

Strawberry + Chicken Salad w/ Strawberry Balsamic Dressing

Serving Size – 4 (I increased everything a little bit to make sure I had enough for every workday of the week! I will mark my adjustments in parentheses next to each item)

For the Salad:
  • 2 cups grilled chicken, chopped (I used Tyson frozen diced chicken and heated it up in a skillet, 1/2 bag will be plenty!)
  • 1 cup quinoa
  • 3 cups strawberries, chopped.
  • 4 cups spinach (adjust to whatever amount you need per day)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup thin-sliced almonds
  • Avocado, chopped (I used one per day, and added this right before eating so it stays fresh)
For the Dressing – I doubled every measurement below because I prefer extra dressing!
  • 1 cup strawberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tbsp. Dijon Mustard
  • 1 clove garlic, minced (1 tbsp). 
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • For the dressing, in a food processor or blender, pulse the strawberries, balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper until smooth. Set aside.
  • Either use a rice cooker for quinoa and place two parts water to 1 part quinoa (so 1 cup quinoa = 2 cups water) OR rinse and drain quinoa and place with 2 cups of water in a small pot, bringing it to a boil. Cover, reduce the heat to a low setting and cook for about 15 minutes until the water has been absorbed/evaporated. Let cool on the side. 
  • Combine the salad ingredients in a medium mixing bowl, mix well. Add the dressing right before eating to keep fresh and crisp. Serve and enjoy!
I’ve been loving this salad so much this week, and it makes me so excited to be eating fresh berries now that the warmer weather is around. I even bought extra Strawberries to snack on when I’m at home because I just couldn’t resist!

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  • Reply
    Allie Barke
    May 16, 2017 at 2:50 pm

    This sounds so good! I love salads that include fruit.


  • Reply
    Aliza Strachan
    May 17, 2017 at 12:22 pm

    Strawberries and balsamic are one of my favorite combos together and it's perfect for summer! Love your blog!

    xx Aliza

  • Reply
    Kristi Gorski
    May 17, 2017 at 3:49 pm

    Meal prep has been a game changer for me too! This sounds like the perfect summer salad, I'll need to try it!
    XO, Kristi | Kristi Means Business

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