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Strawberry Salad with Chicken

This strawberry salad with chicken, spinach, feta and basil is the ultimate easy summer salad! Made in less than 20 minutes, it’s a quick and easy meal that’s perfect as a lunch or dinner.
Prep Time5 mins
Cook Time10 mins
Course: lunch, Main Course, Salad
Cuisine: American, Mediterranean
Keyword: chicken, egg free, feta cheese, gluten free, quick, soy free, spinach, strawberries, summer
Servings: 4
Calories: 383kcal
Cost: Cheap

Ingredients

  • 4 small chicken breast fillets
  • 2 cups strawberries (400 g)
  • 3 cups spinach (150 g)
  • 7 oz feta cheese (200 g)

Lemon pepper vinaigrette

  • 4 tbsp extra virgin olive oil
  • 3 tsp lemon juice
  • freshly ground black pepper

Instructions

  • Cook the chicken breast fillets. Season them with salt and pepper, and cook using your favorite method. You can bake them in the oven for 10-15 minutes, air fry on 400°F / 200°C for 10 minutes, or cook them in a pan or on a grill. Use a meat thermometer to ensure that the chicken has cooked through. Chicken is safe to eat when it has reached an internal temperature of 165°F / 75°C.
  • In a bowl, combine the lemon juice, pepper and olive oil to make the lemon pepper vinaigrette. Skip this step if you are using a different dressing!
  • Dice strawberries and feta cheese, and add these to a salad bowl along with spinach leaves. Add diced or sliced cooked chicken and dressing, and toss the salad before serving it.

Notes

Can I use frozen strawberries? – No. I recommend only using fresh ingredients in this salad, as they will have the best texture. Thawed frozen strawberries tend to be a bit too watery to use.

Leftovers

The salad stores well in an airtight container in a refridgerator for up to 3 days. To prevent the spinach from wilting too fast, I suggest storing the salad without any added dressing. The dressing can then be poured over the salad when it is served.