Description
A refreshing and healthy salad combining fresh strawberries, baby spinach, tender chicken, feta cheese, and toasted nuts, dressed with a tangy honey vinaigrette.
Ingredients
- 1 tbsp olive oil
- 4 chicken cutlets (or 2 chicken breasts, halved horizontally)
- Salt and black pepper, to taste
- 5 oz (approx. 6 cups) baby spinach
- ½ lb fresh strawberries, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup crumbled feta or goat cheese
- ½ cup sliced almonds or pecans, toasted (optional)
- 2 tbsp olive oil (for dressing)
- 2 tbsp red wine vinegar (or balsamic, for dressing)
- 1 tbsp honey (for dressing)
- 1 tsp Dijon mustard (for dressing)
- Pinch of salt and black pepper (for dressing)
Instructions
- Prepare the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken cutlets with salt and pepper. Sear the chicken for 3-4 minutes per side, or until fully cooked through and golden. Remove from heat, let rest for a few minutes, then slice into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together the 2 tablespoons olive oil, red wine vinegar, honey, Dijon mustard, and a pinch of salt and pepper until well combined.
- Assemble the Salad: In a large mixing bowl, combine the baby spinach, sliced strawberries, thinly sliced red onion, crumbled feta or goat cheese, and the toasted nuts (if using). Add the sliced cooked chicken.
- Pour the prepared dressing over the salad ingredients. Toss gently to ensure all components are lightly coated. Serve immediately.
Notes
- For a vegetarian version, omit the chicken and add more cheese or nuts.
- Toast nuts in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Use balsamic vinegar for a sweeter dressing variation.