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Strawberry Spinach Salad

This Strawberry Spinach Salad combines juicy strawberries, tender spinach, chicken, feta, and crunchy pecans.Finished with a fresh lemon vinaigrette, it’s light, healthy, and flavorful.Perfect for quick lunches, summer dinners, or easy entertaining.
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Prep Time 15 minutes
Course Salad
Cuisine American

Ingredients
  

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

Instructions
 

Step 1

  • In a large bowl, whisk together the fresh lemon juice and Dijon mustard. Slowly drizzle in the olive oil while whisking continuously until the dressing becomes smooth and emulsified. Season with kosher salt and freshly ground black pepper.

Step 2

  • Add the shredded chicken, sliced red onion, baby spinach, strawberries, and 1/2 cup toasted pecans to the bowl. Toss gently until everything is evenly coated with the dressing.

Step 3

  • Transfer the Strawberry Spinach Salad onto serving plates or a large serving platter. Top with the remaining toasted pecans and generously sprinkle crumbled feta cheese over the salad before serving.

Notes

  • This salad is best served fresh.
  • If preparing ahead, store the dressing separately and toss just before serving.
  • Candied pecans can be used for a sweeter variation.
  • Add blueberries or raspberries for extra fruity flavor.