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This blackened chicken strawberry spinach salad is the kind of recipe that converts even the biggest salad skeptics. Bold, Cajun-spiced chicken pairs with juicy strawberries, creamy feta, toasted pecans, and sweet cranberries, all tossed in a homemade strawberry balsamic vinaigrette that's equal parts tangy and sweet.
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Watch how to make this
What makes this dish special
Strawberries are available year-round in California, but the peak season is just approaching. As it gets closer and closer to April, the strawberries sold are becoming larger, redder, and juicier, and they even smell sweeter. To welcome one of my favorite fruits into the season, I'm recreating a great blackened chicken and strawberry salad I had at the Alcove.
The Alcove is a local restaurant in Los Angeles that serves California cuisine with salads, sandwiches, and freshly baked goods. I've only been there once, but after trying their salad, I can confidently say that I will be returning. Here is my take on their creation. It's quickly rivaling all of my favorite Cajun-spiced dishes, including this creamy sun-dried tomato pasta with blackened chicken, blackened scallops with coconut creamed corn, and Cajun blackened fish!
Recipe
Blackened Chicken Strawberry Spinach Salad
Ingredients
Strawberry vinaigrette
- 8 ounces strawberries sliced
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
Chicken
- 2 chicken breasts boneless, skinless
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon cayenne
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- 1 tablespoon olive oil
Remaining ingredients
- 8 cups spinach
- 1 pound strawberries sliced
- 1 cup dried cranberries
- 1 cup chopped toasted pecans
- 1 cup crumbled feta
Instructions
- Preheat oven to 350 degrees F.
- Place strawberries, sugar and lemon juice in a medium saucepan. Heat over medium-high and bring to a boil. Reduce heat to simmer and cook until strawberries have softened about 5-8 minutes. Remove from heat. Transfer strawberries to a blender and add balsamic vinegar. Puree until smooth.
- With the blender running, slowly add olive oil, whisking constantly. Season with salt and pepper. Set aside and let cool completely.
- Combine seasoning for chicken including paprika, oregano, cayenne, cumin, salt, pepper, and onion powder. Liberally sprinkle seasoning mixture onto both sides of the chicken.
- Heat oil in a saute pan over medium-high heat. Add chicken and sear on both sides, about 1 minute on each side. Transfer to a baking sheet. Finish cooking chicken in the oven until juices run clear, about 10-14 minutes. Remove from heat and let cool for 10 minutes before slicing.
- Toss together spinach with feta, sliced strawberries, cranberries, toasted pecans, and salad dressing. Portion on four plates and top with sliced chicken. Serve.
Notes
Step-by-step instructions
Step 1: Make vinaigrette
Start by making the vinaigrette. You can prepare this dressing several days in advance since it does require you to cook the strawberries first.
I have never used frozen strawberries, but if you have had success using them, I would love to hear all about it!
Simmer the berries until softened with a touch of sugar and lemon juice. Then, puree it until smooth with balsamic vinegar and olive oil. Let the dressing cool before using.
If you want to mix it up, you can make a blackened chicken and peach version of this salad, preparing the salad dressing with peaches instead of berries.
Step 2: Prepare chicken
Now let's move on to the chicken. Combine the paprika, oregano, cayenne, cumin, salt, black pepper, and onion powder in a small bowl and mix well.
Pat the chicken breasts dry with a paper towel before seasoning. This step is important because excess moisture will steam the chicken instead of creating that dark, flavorful crust.
Sprinkle the spice mixture generously onto both sides of each chicken breast, pressing it in lightly so it adheres.
If your chicken breasts are thick and you are short on time, consider butterflying them or pounding them to an even thickness (about ¾ inch). This ensures the chicken cooks evenly and prevents dry edges while the center finishes cooking through.
Step 3: Cook chicken
Heat oil in a skillet over medium-high heat until the pan is very hot. You want to hear an immediate sizzle when the chicken hits the surface. Sear the chicken for about 1 minute on each side until a dark crust forms. This is where the name "blackened" comes from. The spices caramelize and create a bold, slightly smoky layer on the outside.
When I was a private chef cooking lunch for about 30 people daily, anytime I would prepare blackened chicken, everyone would get so excited. Just from the smell alone, you could identify the dish. And luckily, everyone loved the deep spices paired with the sweet berries in this salad.
Transfer the seared chicken to a baking sheet and finish cooking in a preheated 350°F oven for 10 to 14 minutes, or until the internal temperature reaches 165°F. Using a meat thermometer takes the guesswork out of this step entirely.
Once the chicken is done, let it rest on a cutting board for at least 10 minutes before slicing. Resting allows the juices to redistribute so every slice stays tender and moist rather than drying out on the plate.
Step 4: Assemble salads
Add the spinach to a large bowl along with the sliced strawberries, crumbled feta, dried cranberries, and toasted pecans. Drizzle the strawberry balsamic vinaigrette over the top and toss everything gently until the leaves are lightly coated.
You don't want to overdress the salad since a little goes a long way with this vinaigrette.
Portion the salad onto four plates, then arrange the sliced blackened chicken on top. Serving the chicken on top rather than tossing it in keeps the crust intact and gives the salad a more polished, restaurant-style presentation.
If you're meal prepping, keep the dressing and chicken stored separately and assemble right before eating to avoid wilted spinach.
I can have this blackened chicken strawberry spinach salad every day and never get bored with it. The combination of sweet cranberries and strawberries, creamy feta, earthy pecans, and savory chicken is heavenly. Fortunately, strawberries are available here in California, so I can make this year-round!
Make-ahead and storage
- Make-ahead: The chicken can be cooked earlier and reheated right before serving. The salad dressing can also be prepared up to 5 days in advance.
- Store: Keep leftovers in airtight containers and store in the refridgerator for up to 4 days. If possible, store the dressing on the side.
More summer salad recipes
Looking for more summer salad recipes? Try these:
Work with me
All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
Betsy @ Desserts Required says
Can I make a reservation for dinner at YOUR house? Love this salad!!
cma0425 says
Absolutely 🙂
Beth (OMG! Yummy) says
Saying hi from CCN! Lovely post - the photos, the salad, the details. Great job. I am in love with year round berries in California. Feel so spoiled. I love making a vinaigrette with them with balsamic. For some fun variation sometime, buy a bottle of pomegranate molasses at a Middle Eastern market and sub it in for the balsamic. it's thicker but the flavor is a great alternative.
cma0425 says
Thanks for stopping by! Wow pomegranate molasses sounds great for a dressing - definitely have to try that soon
Jen @ Yummy Healthy Easy says
Gosh, this is such a beautiful salad!! I love all the colors and flavors! My husband would love me even more if I made this for him - he loves salads like this! Thanks for the recipe!
cma0425 says
Definitely a man-approved salad 🙂 Enjoy!
Aimee says
I just made this and it was so delicious! Definitely worth a little work =)
cma0425 says
So glad you enjoyed it!
Elin Sandberg says
This was so amazing, even my boyfriend who never wants to eat salad loved it!!
cma0425 says
Always a plus when you can make one meal for you and your man!
Molly w says
can you make the dressing ahead of time, like a day? Then refrigerate?
cma0425 says
Yes absolutely! The dressing will stay good for up several days if kept in the fridge
Carol says
Can you substitute a different cheese-maybe goat cheese?
cma0425 says
Yes absolutely, goat cheese would be a great substitution
Kat says
All these different flavors don't seem like they work together but they do. I cut up the chicken and pit it in the salad, it was so amazing. Thanks for sharing.
cma0425 says
So glad you enjoyed it!
Emilee says
I have made this recipe so many times. It's just so good!! Thanks so much for sharing. It's my new favorite meal 🙂
cma0425 says
Thanks for the feedback! I'm so glad you're enjoying this salad 🙂
Charleigh says
I made this dish with frozen strawberries and it was AMAZING, my family loved it! I added a splash or two more balsamic vinegar to give the vinaigrette a little more kick. Thanks for the recipe!
Charleigh says
I also didn't have spinach, fetta cheese, or cranberries. So I replaced the spinach with lettuce, the fetta cheese with chopped Plant Based Baby Belle Cheese, and the cranberries with macadamia nuts and pumpkin seeds. This dish was still delish!
Cherry on My Sundae says
I'm so glad! Thank you for giving my recipe a try!
Charleigh says
I made this dish with frozen strawberries and was still DELISH, my family LOVED IT! I also didn't have fetta cheese, cranberries, lemon juice, and spinach. I used, chopped plant based Baby Belle cheese, macadamia nuts and pumpkin seeds, lime juice, and lettuce. Someone in my family also has an allergy to sugar so I used coconut sugar! Thanks for the recipe!
Charleigh says
I also used a splash or 2 more of balsamic vinegar in the vinaigrette to give it some more kick
Charleigh says
Your welcome thank you so much!