Strawberry Spinach Chicken Salad
Servings: people
This strawberry spinach chicken salad is a quick, fresh, and satisfying meal made with juicy strawberries, tender chicken, and a bold balsamic dressing. Perfect for an easy lunch or light dinner, it’s full of flavor, simple to make, and great for busy days or special occasions.
Ingredients
Balsamic Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon poppy seeds
- ½ teaspoon salt
The Salad Base
- 4 ounces baby spinach
- 2 cups sliced strawberries about 2 cups hulled and sliced or ~⅔ pound
- 1½ cups shredded cooked chicken rotisserie or leftover
- ¼ cup feta cheese crumbled
- 2 tablespoons slivered almonds or shaved almonds – lightly toasted in a dry skillet
Instructions
- Make the dressing: In a small bowl or jar, add 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 2 teaspoons Dijon mustard, 1 teaspoon poppy seeds, ½ teaspoon salt, and black pepper. Whisk until smooth and slightly thick.
- Prepare the chicken: Place 1½ cups shredded cooked chicken in a bowl. Pour over half of the dressing and mix well so all the chicken is coated. Let it sit while you prepare the rest.
- Assemble the salad: On a large plate or bowl, add most of the spinach. Top with half the chicken and half the strawberries. Add a little more spinach, then finish with the rest of the chicken and strawberries.
- Finish and serve: Sprinkle with ¼ cup feta cheese and 2 tablespoons slivered almonds. Drizzle the remaining dressing on top and serve right away.
Notes
Substitutions
- Baby spinach → Arugula, mixed greens
- Fresh strawberries → Blueberries, sliced peaches, apples
- Shredded cooked chicken → Rotisserie chicken, grilled chicken, turkey, chickpeas
- Feta cheese → Goat cheese, burrata, shaved parmesan, mozzarella pearls
- Slivered almonds → Walnuts, pecans, pistachios, sunflower seeds
- Extra virgin olive oil → Avocado oil, neutral oil
- Balsamic vinegar → Red wine vinegar, apple cider vinegar
- Honey → Maple syrup, agave
- Dijon mustard → Yellow mustard, whole grain mustard
- Poppy seeds (optional) → Sesame seeds or skip if unavailable
- Use sweet, ripe strawberries → they make the salad taste amazing
- Marinate the chicken (even 5 min!) → big flavor boost
- Dry the spinach well → no soggy salad
- Toast the almonds → extra crunch and flavor
- Dress right before serving → keeps it fresh and crisp
- Layer instead of tossing → prettier + better bites
- Taste and adjust dressing → add vinegar if too sweet
- Use good olive oil → simple dressing = big impact
- Serve with crusty bread → makes it more filling
- Storage: Keep dressing separate and store in the fridge up to 2 days; assemble just before eating
