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This summery strawberry chicken salad with spinach has become my go-to for light yet satisfying meals in warm weather packed with ripe strawberries, juicy chicken and a creamy homemade balsamic dressing that ties everything together beautifully It works as both a make-ahead lunch and a colorful main course for gatherings
I first made this salad for a family picnic and everyone raved—now it is a backyard favorite and even picky eaters come back for seconds
Ingredients
- chicken breasts: using small or pounded large breasts ensures even cooking and tender results buy organic if possible
- dried Italian seasoning: this adds a harmonious blend of herbs look for bright green leaves and a fragrant aroma
- garlic powder: gives savory warmth opt for pure garlic powder without additives
- olive oil: use extra virgin for best flavor and quality
- light brown sugar for candied pecans: imparts a caramelized sweetness choose soft and moist brown sugar
- pecan halves: for crunch and richness pick whole, fresh nuts with no bitterness
- fresh strawberries: the star ingredient use ripe, fragrant berries with a deep red color
- fresh blueberries: for juicy bursts of sweetness look for plump and firm berries
- fresh baby spinach: gives the salad body and a mild earthiness leaves should be vibrant green and not wilted
- avocados: add creamy richness pick avocados with a gentle give to the touch
- crumbled feta: for tangy, salty bite go for high-quality feta with a crumbly texture
- sliced red onions: for bite and color thinly slice for milder flavor
- creamy balsamic dressing: brings everything together homemade or a favorite store-bought variety can work
Step-by-Step Instructions
- Season the Chicken:
- Let chicken sit drizzled with olive oil and seasoned with Italian herbs garlic powder salt and pepper for about fifteen minutes at room temperature This short rest infuses flavor and helps tenderize the meat
- Prepare the Candied Pecans:
- In a small skillet gently melt brown sugar with a splash of water until fluid Add pecan halves and a pinch of salt stirring to coat every nut Allow them to caramelize for about two minutes then spread on parchment to cool so they stay crisp
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat Add seasoned chicken and cook for six to eight minutes per side until no pink remains inside or a thermometer reads one hundred sixty five degrees Transfer to a plate and let rest for ten minutes This keeps juices locked in
- Slice and Prep Ingredients:
- While the chicken rests slice strawberries and avocados crumble feta and thinly slice the red onions Arrange spinach in a large salad bowl making sure leaves are crisp
- Assemble the Salad:
- Top the spinach with sliced strawberries blueberries onions avocado warm sliced chicken crumbled feta and candied pecans Drizzle with creamy balsamic dressing and gently toss to coat every ingredient
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One of my favorite touches in this salad is the homemade candied pecans I remember letting my kids help stir the nuts and sugar and they still ask if they can sneak one before they even hit the salad Such simple steps create big family memories
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to two days For best texture keep the salad undressed until serving Store dressing and candied pecans separately to avoid sogginess
Ingredient Substitutions
Swap spinach with spring mix arugula or chopped romaine If strawberries are out of season try blackberries or raspberries Goat cheese makes an excellent substitute for feta and you can use toasted sunflower seeds instead of pecans for a nut-free version
Serving Suggestions
Serve this salad as a main course or alongside grilled corn and crusty bread For gatherings arrange toppings on a large platter and let guests build their own The sweet berries and tangy cheese pair especially well with a chilled glass of rosé
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A Bit About the Salad
Strawberry and spinach salads have roots in American springtime cuisine becoming popular for showcasing seasonal produce The addition of chicken and creamy dressing turns this into a complete meal perfect for modern busy households seeking color and flavor
Frequently Asked Questions
- → How do I prevent the chicken from drying out?
Pound the chicken breast evenly to ensure even cooking and let it rest for 10 minutes after cooking to retain juices.
- → What’s the best way to make candied pecans?
Heat brown sugar and water in a skillet, stir in pecan halves to coat evenly, and let them cool after cooking for a crunchy texture.
- → Can I substitute the spinach with other greens?
Yes, you can use mixed greens, arugula, or romaine for a similar fresh and crunchy base.
- → How far in advance can I prepare this dish?
You can make the dressing up to 5 days ahead and cook the chicken 1-3 days in advance. Candied pecans can also be prepared 3 days ahead and stored in the fridge.
- → What other fruits work well in this salad?
Blackberries or raspberries are great alternatives to blueberries or strawberries for a naturally sweet and tangy taste.
- → Can I use a different cheese instead of feta?
Yes, goat cheese or herbed feta are excellent alternatives that pair well with the salad ingredients.