Summer on a plate—that is the essence of this spinach and strawberry salad with chicken. Tender baby spinach, sweet aromatic berries, juicy chicken fillet, tangy sheep cheese, and quick-pickled red onions come together in a symphony of flavors and textures. This recipe transforms a simple salad into a satisfying lunch or light dinner that celebrates the season’s bounty. With a bright lemon-mustard vinaigrette and a crunch of toasted nuts, every forkful is a burst of freshness. Learn how to make this effortless yet elegant dish, and discover how the right tools—from a best glass food processor for chopping nuts to a best non-toxic immersion blender for emulsifying dressings—can elevate your prep.
About This Salad
This salad is a celebration of contrasts: the peppery softness of young spinach against the juicy sweetness of strawberries, the savory depth of seared chicken, and the creamy saltiness of feta (or sheep cheese). The red onion, lightly marinated in the vinaigrette, adds a sharp bite that cuts through the richness. Inspired by classic summer salads, this version is hearty enough for a main course yet light enough to leave you refreshed. It’s also incredibly versatile—perfect for a quick weekday meal or an impressive starter for guests. For those who love to entertain, a best coffee maker for Airbnb can help you brew post-meal beverages with ease.
Ingredients
- 2 tbsp lemon juice (freshly squeezed)
- 60 ml extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 large chicken breast (about 200 g), skinless and boneless
- 1 small red onion
- 150 g fresh strawberries
- 100 g baby spinach leaves
- 30 g toasted nuts (walnuts, pecans, or almonds)
- 50 g feta cheese or sheep cheese (such as Pecorino)
Optional: For a homemade nut butter drizzle, a best food processor for nut butter can create a smooth paste from toasted nuts. To control oil usage, consider a best oil sprayer for even coating.
Step-by-Step Instructions
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Make the dressing: In a large bowl, whisk together lemon juice, mustard, and a pinch of salt and pepper. Slowly pour in the olive oil in a thin stream, whisking continuously until emulsified. The result should be a creamy, stable vinaigrette. For a perfectly smooth emulsion, an best non-toxic immersion blender can make the process effortless.
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Prepare the chicken: Cut the chicken breast into thin slices (about 5 mm thick). Place the slices in the bowl with the dressing and toss to coat thoroughly. Let the chicken marinate for 5–10 minutes while you prep the other ingredients. To speed up cooking, you can use a best microwave pressure cooker to quickly cook the chicken after marinating, though pan-searing works wonderfully.
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Assemble the salad: Slice the red onion into thin half-rings. Hull and slice the strawberries into even pieces. Add the onion and strawberries to the bowl with the chicken and dressing, tossing gently. Finally, add the baby spinach and toss just until combined—avoid bruising the leaves. If you’re toasting nuts, do so in a best commercial countertop convection oven for even browning.
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Finish and serve: Transfer the salad to a serving platter or individual plates. Sprinkle with toasted nuts and crumbled feta cheese. Finish with a few grinds of black pepper. For large gatherings, mixing the dressing in a best planetary mixer can save time. Serve immediately for the best texture.
Tips for the Perfect Salad
To keep spinach crisp, wash and dry it thoroughly before using—any excess water will dilute the dressing. Always slice chicken against the grain for tenderness. If you prefer a milder onion flavor, soak the sliced red onion in cold water for 5 minutes before adding. For a warm salad, quickly pan-sear the marinated chicken in a hot skillet with a touch of olive oil; a best air fryer non-toxic can also deliver juicy, caramelized chicken without excess oil. When making the dressing, use a best oil sprayer for precise oil application if you're watching calories.
Variations
Substitute the chicken with grilled shrimp or halloumi for a different protein. Swap feta with creamy goat cheese or blue cheese for a stronger flavor. Add a handful of fresh mint or basil for herbal notes. For a nut-free version, use pumpkin seeds or sunflower seeds. To make it vegan, omit the cheese and chicken, and add marinated white beans or chickpeas. Drizzle with a balsamic reduction instead of the lemon vinaigrette. If you enjoy wine pairing, serve with a best sweet wine with high alcohol content like a late-harvest Riesling. For a boozy twist, add a splash of best organic vodka to the dressing or a strawberry cooler.
Storing and Preparing Ahead
The dressing can be made up to three days in advance and stored in a jar in the fridge. Keep the salad components separate until serving to avoid soggy greens. Washed and dried spinach stays fresh in the fridge for 2–3 days if stored in a container lined with paper towels. Cooked chicken can be refrigerated for up to 2 days. A best 48 inch built-in refrigerator provides ample space for all your salads and fresh produce. For ice-cold beverages to accompany the meal, an best undercounter ice maker machine is a game-changer for entertainers.
Frequently Asked Questions
Can I use frozen strawberries?
Fresh strawberries are highly recommended for their firm texture and sweet flavor. Frozen berries will release too much liquid and turn the salad watery. If using frozen, thaw and drain them, then add just before serving.
How do I make this salad more substantial?
Add cooked quinoa, farro, or barley. A handful of sliced avocado or roasted sweet potato also boosts heartiness. For extra protein, top with a poached egg.
What nuts work best for the topping?
Walnuts, pecans, almonds, or pine nuts are all excellent. Toast them in a dry skillet or in a best commercial countertop convection oven at 180°C for 5–7 minutes until fragrant. For a sweeter touch, use candied pecans.
Can I use a different cheese?
Absolutely. Goat cheese, blue cheese, or halloumi (grilled) are wonderful alternatives. For a dairy-free option, use a vegan feta or omit cheese entirely.
How long does the dressing last?
The lemon-mustard vinaigrette keeps in the fridge for up to a week in an airtight container. Shake or whisk before using. To emulsify easily, use a best non-toxic immersion blender.
What can I pair with this salad for dessert?
Fresh berries with cream, a light sorbet, or a handful of best chocolate covered raisins complement the salad’s fruity notes. A shot of espresso from a best espresso machine under 2000 makes a perfect finish.
Can I make this salad ahead for a picnic?
Yes, but keep the dressing separate. Pack the greens, strawberries, chicken, and nuts in individual containers. Dress just before serving. Use a best coffee maker for Airbnb to brew a thermos of coffee for an outdoor feast.
