Strawberry Chicken Spinach Salad
What makes this salad truly special is how versatile it is. You can keep it simple with just the essentials—spinach, strawberries, and grilled chicken—or dress it up with nuts, cheese, or a drizzle of balsamic glaze.
Equipment
- Large Salad Bowl
- Cutting board
- Chef’s knife
- Measuring Cups & Spoons
- Small Mixing Bowl or Jar
- Toaster oven or skillet (optional)
Ingredients
For the Salad:
- 4 cups baby spinach washed and dried
- 2 cups fresh strawberries hulled and sliced
- 2 cooked chicken breasts sliced (about 1 pound)
- ½ cup crumbled feta cheese
- ¼ cup sliced almonds toasted
- ½ small red onion thinly sliced
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Prepare the Chicken
- If not already cooked, season your chicken breasts with salt, pepper, and a pinch of garlic powder.
- Grill or pan-sear over medium heat until fully cooked (internal temperature of 165°F / 74°C).
- Let the chicken rest for 5 minutes before slicing. Pro Tip: Resting keeps the chicken juicy instead of drying out when you cut it.
Slice the Strawberries and Red Onion
- Rinse strawberries under cold water, remove the stems, and slice into even pieces.
- Thinly slice the red onion to avoid overpowering the salad.
- Pro Tip: For sweeter bites, soak onion slices in cold water for 5 minutes to mellow the flavor.
Toast the Almonds
- Heat a small skillet over medium heat and add the sliced almonds.
- Stir frequently for 2–3 minutes until lightly golden and fragrant.
- Remove from heat and let cool. Pro Tip: Keep a close eye—almonds burn quickly!
Prepare the Dressing
- In a small mixing bowl or jar, combine olive oil, balsamic vinegar, honey, and Dijon mustard.
- Whisk or shake until emulsified.
- Season with salt and pepper to taste. Pro Tip: Whisk continuously to prevent lumps and create a smooth, glossy dressing.
Assemble the Salad
- Place the spinach in a large salad bowl.
- Top with sliced chicken, strawberries, red onion, toasted almonds, and crumbled feta.
- Drizzle the dressing evenly over the salad.
- Toss gently to coat everything without bruising the spinach. Pro Tip: Toss lightly and in stages—too much mixing can make the salad soggy.
Serve and Enjoy
- Divide the salad onto individual plates or serve family-style.
- Optionally, add extra drizzle of balsamic glaze or sprinkle more almonds for presentation.
- Dig in immediately for the freshest flavor and texture.
Notes
Nutritional Value (per serving, approximate):
- Calories: 320 kcal
- Protein: 28g
- Carbohydrates: 18g
- Fiber: 4g
- Sugars: 10g
- Fat: 15g
- Saturated Fat: 3g
- Sodium: 320mg
- Vitamin A: 120% DV
- Vitamin C: 80% DV
- Calcium: 15% DV
- Iron: 10% DV