Strawberry Spinach Salad with Chicken
This Strawberry Spinach Salad With Chicken is a super easy protein-packed meal complete with fresh strawberries and a 4-ingredient dressing.
Servings: 4 servings
Calories: 455kcal
Ingredients
- 1 tbsp olive oil
- 4 chicken cutlets or 2 chicken breasts sliced in half lengthwise
- Salt & pepper, to taste
- 5 oz container baby spinach about 6 cups
- 1/2 lb strawberries, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup feta or goat cheese, crumbled
- 1/4 cup sliced almonds or walnuts
Dressing
- 2 tbsp olive oil
- 2 tbsp red wine vinegar balsamic also works
- 1 tbsp honey
- 1 tsp dijon mustard
- 1 pinch each salt & pepper
Instructions
- Heat olive oil in a large skillet over med-high heat. Alternatively, preheat the BBQ to 425 F. Season chicken with salt & pepper, then add to the pan, sauteeing for 6-7 minutes per side. If grilling, grill for 5 minutes per side. Remove from heat and set aside.
- Mix together ingredients under the dressing heading. Once chicken has rested for 5 minutes, slice chicken up against the grain.
- Add spinach to a large bowl, along with strawberries, red onion and nuts.
- When salad is ready to serve, toss with dressing, then divide among 4 salad bowls. Top with sliced chicken and goat cheese. Serve and enjoy!
Video
Notes
If you can’t find chicken cutlets, slice two chicken breasts thinly in half lengthwise.
Swap out the dressing for another acidic vinaigrette.
Meal prep this salad using mason jars with the dressing on the bottom.
Freeze any leftover chicken for up to 3 months. Thaw in the fridge overnight then add to your salads cold or warmed up.
Nutrition
Calories: 455kcal | Carbohydrates: 11g | Protein: 45g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 346mg | Potassium: 1010mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3675IU | Vitamin C: 46mg | Calcium: 121mg | Iron: 3mg