Chicken and Spinach Salad

When Life Gives You Strawberries… Make a Showstopper Salad!

Hey foodie friend! Clara here, waving at you from my sun-drenched kitchen where I’m currently obsessed with turning simple ingredients into pure magic. Ever have one of those days where you crave something fresh but also satisfying? Where “healthy” doesn’t mean nibbling on sad lettuce? That’s exactly where this Chicken and Spinach Salad struts onto the scene like a culinary superhero! Imagine this: tender bites of chicken doing a happy dance with juicy strawberries, crunchy walnuts whispering secrets to tangy feta, all wrapped in a blanket of vibrant spinach and glazed with a balsamic vinaigrette that’s basically liquid gold. It’s not just a salad—it’s a flavor fiesta that makes your taste buds tango! Perfect for lazy lunches, impressive enough for date nights, and packed with the kind of glow-from-within goodness I live for at Unknown. Ready to make your bowl the happiest place in the house? Let’s dive in!

Picnics, Panic, and a Salad Savior

This recipe? It’s got roots in a hilariously chaotic picnic! Picture this: It was my bestie’s birthday, and I’d promised a “gourmet lakeside feast.” Cue me, 90 minutes before go-time, realizing the elaborate quinoa-stuffed-peppers I’d planned… had morphed into a soggy disaster. Panic mode! I rummaged through my fridge like a woman possessed: leftover roasted chicken, a pint of strawberries about to turn, spinach, walnuts, and feta. I threw it all together with a balsamic drizzle, whispering, “Please don’t be boring.” Friends, the result was SILENCE—the good kind, broken only by forks clinking and “OMG, Clara, this salad?!” murmurs. That chaotic kitchen scramble birthed my go-to “hero dish.” It taught me that sometimes, the most dazzling meals aren’t meticulously planned—they’re born from a little chaos, fresh ingredients, and trusting your gut (and your taste buds!). Now, every time I make it, I smile remembering that lakeside rescue mission. Proof that kitchen fails can become legendary wins!

Print

Your Salad Dream Team (Plus Swaps!)

• 2 cups cooked chicken, sliced – Leftover rotisserie chicken is my MVP (hello, flavor and time-saver!). No leftovers? Pan-sear seasoned breasts (salt, pepper, garlic powder) in olive oil until golden. Chef’s Tip: Shred it for max sauce absorption! Swap: Chickpeas or crispy tofu for plant-powered pals.
• 4 cups fresh spinach – The nutrient-rich base! Baby spinach is tender and sweet. Chef’s Insight: Massage it gently with a pinch of salt and a drop of oil for extra tenderness. Swap: Arugula for peppery punch or kale (massaged well!).
• ½ cup strawberries, sliced – Sweet, juicy bursts! Use ripe-but-firm berries. Chef’s Trick: Slice just before assembling to avoid mush. Swap: Peaches in summer, pears in fall, or mango for tropical vibes.
• ¼ cup walnuts, chopped – Crunchy, earthy goodness. Chef’s Must-Do: Toast them! 5 mins in a dry pan over medium heat = flavor explosion. Swap: Pecans, almonds, or pepitas for nut-free.
• ¼ cup feta cheese, crumbled – Salty, tangy magic. Buy blocks and crumble yourself—it’s creamier! Swap: Goat cheese for extra tang, shaved parmesan for sharpness, or omit for dairy-free.
• ¼ cup balsamic vinaigrette – The flavor conductor! Store-bought works, but my 3-minute homemade version (olive oil, balsamic, honey, Dijon, garlic) is LIFE-CHANGING. Chef’s Plea: Drizzle, don’t drown! Add gradually.

See? Flexible, forgiving, and full of personality—just like your cooking should be!

Let’s Build Flavor Town (Step-by-Step!)

1. Spinach Love & Base Layer: Grab your biggest, prettiest bowl (we eat with our eyes first!). Plop in those gorgeous spinach leaves. Chef’s Hack: If using kale or hearty greens, sprinkle with a pinch of salt and 1 tsp olive oil, then massage for 1-2 minutes until softened and darker green. This tames bitterness and makes it silky!
2. Strawberry Spotlight: Slice your strawberries about ¼-inch thick. Chef’s Tip: Save a few pretty slices for the top garnish! Scatter most of them over the spinach.
3. Crunch Time (Walnuts): Sprinkle those toasted, chopped walnuts evenly. Chef’s Secret: Toasting isn’t optional—it deepens flavor and adds audible crunch! Let them cool slightly first.
4. Feta Fling: Crumble that lovely feta over everything. Chef’s Move: Use your fingers! It distributes more evenly and feels wonderfully rustic.
5. Chicken Crown: Artfully arrange your sliced or shredded chicken on top. Chef’s Flair: Warm the chicken slightly if using leftovers—it makes the salad feel more “meal-like” and helps the dressing cling.
6. Dress to Impress: Start with HALF the vinaigrette. Drizzle it around the edges and a little over the center. Chef’s Golden Rule: You can always add more, but you can’t take it out! Toss gently with salad tongs or clean hands.
7. The Grand Toss & Taste: Gently lift and fold the ingredients from the bottom up—don’t aggressively stir! Taste. Need more dressing? Tang? Salt? Pepper? Adjust now. Chef’s Mantra: Toss with love, season with confidence!
8. Plate with Pizzazz: Transfer to plates or shallow bowls. Top with reserved strawberry slices and an extra sprinkle of walnuts or feta. Chef’s Final Touch: A crack of black pepper or a tiny drizzle of honey over the strawberries? Divine.

See? Easy peasy, but those little hacks? They turn “good” into “WHERE HAVE YOU BEEN ALL MY LIFE?!”

Plating Perfection & Pairings

This salad shines bright solo, but let’s make it a star! Serve it in wide, shallow bowls to show off those gorgeous layers. For a heartier meal, nestle a warm slice of crusty sourdough or a fluffy whole-grain roll on the side—perfect for swiping up every last drop of dressing! Feeling fancy? Add edible flowers or microgreens on top. Pair it with a chilled glass of crisp rosé, sparkling water with lemon, or a zesty iced herbal tea. It’s ideal for outdoor lunches, elegant brunches, or a quick desk lunch that’ll make coworkers drool. Pro tip: Serve dressing on the side if prepping ahead!

Mix It Up! 5 Flavor Adventures

This salad is your canvas—paint it deliciously!

1. Mediterranean Twist: Swap strawberries for kalamata olives & roasted red peppers. Use oregano-infused vinaigrette and swap feta for goat cheese.
2. Autumnal Bliss: Use roasted sweet potato cubes instead of chicken, dried cranberries instead of strawberries, and maple-Dijon vinaigrette. Toasted pecans are *chef’s kiss*.
3. Asian Fusion: Marinate chicken in soy-ginger sauce. Use mandarin oranges, toasted sesame seeds, and a miso-sesame vinaigrette. Skip the cheese.
4. Protein Power-Up: Add quinoa, farro, or chickpeas! Great for stretching servings or boosting plant-based power.
5. Berry Bonanza: Mix strawberries with blueberries and raspberries. Swap walnuts for slivered almonds and use a raspberry vinaigrette.

Your taste buds, your rules!

Clara’s Kitchen Confessions & Evolution

Okay, real talk: The first time I made a version of this, I got overzealous with the balsamic and created a murky, overly tangy swamp! Lesson learned: Respect the drizzle. Over the years, this salad has become my culinary security blanket. It’s evolved based on fridge clean-outs, farmer’s market hauls, and reader feedback (shoutout to Sarah from Boise who suggested adding warm goat cheese—genius!). One snowy Tuesday, I even tossed in leftover roasted butternut squash… and now it’s a winter staple! The beauty is its adaptability. Some days it’s meticulously plated; other days (like after my toddler’s “helper” session), it’s a gloriously messy toss in the bowl we eat straight from. It’s taught me that cooking isn’t about rigid rules—it’s about joy, color, and making your soul (and stomach) sing. So grab those ingredients, play some tunes, and make it YOURS!

Your Salad Questions, Answered!

Can I make this ahead? Will it get soggy?

Yes, with strategy! Prep components separately: Store dressed spinach = sad salad. Keep spinach dry, chicken/strawberries/walnuts/feta in separate containers. Toast walnuts just before serving. Assemble and dress max 15-20 mins before eating. Pre-dressed leftovers get watery but are still edible next day—great for wraps!

Help! My balsamic vinaigrette is too sharp/tangy.

Easy rescue mission! Whisk in ½ tsp honey or maple syrup at a time until balanced. Too late and already dressed? Toss in a handful of sweet fruit (extra strawberries, apple chunks) or a sprinkle of dried fruit (cranberries, raisins). Creamy avocado also mellows tang beautifully!

Any tips for super juicy, flavorful chicken?

Absolutely! Brine it! Even 30 mins in saltwater (1 tbsp salt per cup water) makes a difference. Cook to 165°F (74°C) but pull it off heat at 160°F (71°C)—it keeps cooking while resting. Let it rest 5-10 mins before slicing to lock in juices. Bonus flavor: Rub chicken with herbs (thyme, rosemary) or a splash of balsamic before cooking!

Can I use frozen spinach? Other greens?

Fresh is best for texture, but thawed & squeezed-dry frozen spinach works in a pinch—mix it INTO the fresh spinach, don’t replace entirely. For greens, arugula adds pep, butter lettuce is delicate, or mix baby kale with spinach! Avoid iceberg—it lacks nutrients and flavor depth.

Nourishment Notes (Glow-Up Guaranteed!)

This isn’t just tasty—it’s a nutrient powerhouse! Per serving (approx.): ~320 calories, 25g lean protein (chicken), 8g fiber (spinach, strawberries, walnuts), 15g heart-healthy fats (walnuts, olive oil in dressing). Packed with Vitamin A (spinach!), Vitamin C (strawberries!), iron, and antioxidants. It balances complex carbs, protein, and fats to keep you full and energized. Perfect for post-workout recovery or a light yet satisfying lunch that fuels your shine!

This Chicken and Spinach Salad is a celebration of flavor, texture, and freshness! With the perfect balance of sweet strawberries, savory chicken, crunchy walnuts, and creamy feta, all drizzled with a rich balsamic vinaigrette, it’s the kind of salad that feels like a treat—not a sacrifice. Whether you’re looking for a quick, satisfying lunch or a dish that will impress at your next gathering, this recipe hits all the right notes. Easy to customize and full of nutrients, it’s guaranteed to make your taste buds dance!