Strawberry Spinach Salad

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Imagine a salad bursting with sweet strawberries, flavorful chicken, tangy feta, and crunchy pecans—this is it! Even if you’re not a fan of spinach, this summer salad will win you over with just one taste. It’s light, fresh, and lets the sweetness of the strawberries shine, perfectly balanced with the sharpness of our other ingredients. You can enjoy it as a summer side dish by skipping the chicken or make it a satisfying main meal by adding it in!

Not a spinach enthusiast? No worries! You can switch it up with romaine or arugula for a peppery kick. Feel free to get creative with the ingredients too! Swap feta for creamy goat cheese, try walnuts instead of pecans, or use your favorite balsamic vinaigrette for dressing. This salad is adaptable to whatever you have on hand or whatever you’re craving!

Tip: If you plan to take this salad to work for lunch (prepare to be the office hero) or if you have leftovers, hold off on adding the dressing until just before serving. This way, the spinach stays crisp and fresh.

Strawberry Spinach Salad

Prep Time 15 minutes
Total Time 20 minutes
Course Salad
Servings 4


  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups packed baby spinach 5 ounces
  • 2 rotisserie chicken breasts cut into 1/2″ pieces
  • 2 cups thinly sliced strawberries
  • 3/4 cup chopped toasted pecans
  • 1/4 small red onion thinly sliced
  • 5 ounces feta crumbled


  • Step 1: In a large bowl, whisk together lemon juice and mustard. While whisking, slowly pour in the olive oil until the dressing is well combined. Season with salt and pepper.
  • Step 2: Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss gently to combine.
  • Step 3: Serve the salad onto plates and top with the remaining pecans and a generous crumble of feta.

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