By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 1
921 cal · 30 min
Strawberry Spinach Salad with Chicken
Recipe GLPR762bfd641fd426
A vibrant, nutrient-dense salad combining fresh baby spinach with succulent baked chicken thighs, ripe strawberries, creamy avocado, and hard-boiled egg. Topped with crispy bacon bits and fresh chives, then finished with a simple vinaigrette. This protein-rich salad works beautifully as a lunch or light dinner.
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Ingredients
6 oz boneless chicken thighs
2 cups baby spinach
1 large hard-boiled egg
1/2 cup fresh chives, chopped
1 small Hass avocado, diced
1 tablespoon real bacon bits
1 cup strawberries, halved
1-2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon extra-virgin olive oil (optional)
Directions
Preheat your oven to 425°F. Season the chicken thighs with salt and pepper, then place them on a baking sheet. Bake for about 20 minutes until the internal temperature reaches 165°F. Remove from the oven and set aside to cool completely (you can prepare this ahead of time).
While the chicken cooks (or once it's cooled), place the baby spinach in a large salad bowl.
Add the halved strawberries to the spinach.
Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into the bowl. Discard the skin.
Peel and chop the hard-boiled egg, then add it to the salad bowl.
Sprinkle the chopped chives and bacon bits over the salad.
Once the chicken has cooled, cut it into bite-sized pieces and add to the salad.
Drizzle with vinegar and olive oil to taste, toss gently to combine, and serve immediately.
Comments
This is a one-serving salad that costs roughly $8–10 per bowl because the chicken thighs, avocado, bacon, and egg drive the price up fast; you're also making a single plate rather than a weeknight dinner for a family. The 30-minute claim ignores chicken cook time—roasting or pan-frying thighs takes 20–25 minutes alone, leaving barely time to chop and assemble, so expect 45 minutes total. Spinach and strawberries are available year-round at any Charlotte chain, and chives, avocado, bacon, and eggs are staples. The real catch is portion size: this is a lunch or light solo dinner, not a meal that scales easily or reheats, so it suits someone cooking alone on a weeknight who does not mind premium cost for a single plate.
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