Strawberry Spinach Salad

This is urgent: How long has it been since you spring-cleaned your work lunch routine? A month? Two months? Longer?! Well, have I got a bright, satisfying strawberry spinach salad recipe for you. And before you think it—no, this salad is the polar opposite of any “sad desk salad” you’ve had in the past and will solidly recruit you to Team Fruit Belongs In Salads. In fact, this summery salad just might make even so-called spinach haters fall in love after just one bite. Featuring sweet strawberries, herby chicken, tangy feta, and crunchy pecans, this healthy salad is a perfect balance of exciting textures, sharp flavors, and protein to keep you going, whether you’re at your 9 to 5 or a warm weather potluck.

What People Are Saying:
“My boyfriend hates vegetables, but I was able to make him eat this! It was delicious, I loved it! I paired it with California Grilled Chicken (also on this website) and it turned out wonderfully! Perfect for the summertime. Thank you!” - PrinceDork

“I didn’t know salad could be addictive. Easy to make and very nutritious.” - jenmak

How To Make Strawberry Spinach Salad

INGREDIENTS

• Spinach: Nutrient-packed spinach is one of my favorite bases for a salad, as it has a mildly earthy flavor that plays well with an infinite amount of toppings. If you truly are someone who isn't into spinach, you could go for something like romaine, but I also love this salad with arugula. You could even sneak some in along with the spinach to get that nice peppery bite.
• Red Onion: One of the spicier onions on the spectrum, red onions add a pungent foil to our sweet strawberries.
• Strawberries: What would a strawberry spinach salad be without the strawberries? Don’t make me imagine it. Grab the freshest berries you can find at the store (or market) and slice them into medallions to soak up all that amazing dressing.
• Rotisserie Chicken Breasts: When it’s way too hot to cook at home, I love the ease of using juicy rotisserie chicken breasts from the store. If you want to make this salad 100% homemade, check out our air fryer rotisserie chicken recipe for a bird that’s leagues beyond what’s at Costco.
• Feta: Creamy, brine-y feta plays and sweet-tart strawberries are an incredibly dynamic duo. I prefer crumbling my feta from a larger block of sheep’s milk feta (it’s way creamier), but by all means, use your favorite pre-crumbled feta that you have on hand.
• Fresh Lemon Juice, Dijon Mustard & Extra-Virgin Olive Oil: One of the easiest homemade dressings on the block, this mixture will tie the entire salad together and just might become your standard “house” dressing. Fresh lemon juice, Dijon mustard, and oil combine to create the classic dressing that’s got a peppery bite, crisp acidity, and a brightness that’ll make the strawberries really pop.
• Toasted Pecans: Adding plenty of nutty crunch to our salad, toasted pecans will turn this homemade salad into one that feels restaurant-quality.
  

STEP-BY-STEP INSTRUCTIONS

The best part about this salad? All you really need to do is arrange and mix, there's absolutely no cooking involved (thanks to our handy rotisserie chicken). But before we get to arranging, we must mix our dressing. In a large bowl, whisk together the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined, then season with salt and pepper.

Next, add the spinach, shredded chicken, sliced strawberries, 1/2 cup toasted pecans, and the sliced red onion to the bowl with the dressing and toss to combine.

Then, pile the salad onto plates and top with the remaining toasted pecans and a generous crumbling of feta. That's it!

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Swap away: This recipe is by no means set in stone, so feel free to get creative with this versatile salad. You can swap out the feta for creamy goat cheese, switch up the pecans with walnuts, or use your favorite balsamic vinaigrette for the dressing.

Storage

Like most salads, this strawberry spinach salad is best eaten day-of or within a day or so, but the dressing can be made up to 5 days in advance and stored in the fridge in an airtight container or jar. If you intend on bringing this into work for lunch (you'll be the talk of the office) or if you have leftovers, I recommend keeping the dressing on the side until just before you eat the salad.