Strawberry Spinach Salad with Chicken
This spinach salad with strawberries, chicken, feta, and walnuts topped with a maple balsamic vinaigrette is simple and delicious.
Servings: 8 servings
Calories: 240kcal
Ingredients
For the salad
- 4-5 cups fresh baby spinach
- 4 cups strawberries
- 1 cup shredded cooked chicken
- ¼ cup crumbled feta
- ⅓ cup walnuts
For the dressing
- ½ cup olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons maple syrup
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Toast the walnuts
- Preheat oven to 350 degrees F. Spread 1/3 cup walnuts on an ungreased baking sheet and bake for 7-8 minutes until golden brown. Stir halfway through. Allowthe nuts to cool before adding to the salad. (The nuts can be toasted in advance. You can keep them in the refrigerator for up to 3 months and in the freezer for about 6 months for best flavor.)
Salad
- Slice 4 cups strawberries and chop the toasted walnuts.
- Place 4-5 cups fresh baby spinach, sliced strawberries, 1 cup shredded cooked chicken, ¼ cup crumbled feta and chopped, toasted walnuts in a large salad bowl.
Dressing
- In a small bowl or salad dressing shaker, whisk together ½ cup olive oil, 2 tablespoons maple syrup, ¼ cup white balsamic vinegar 1 teaspoon salt, and ½ teaspoon black pepper.
- Pour the dressing over the spinach salad and toss to combine all the ingredients. Serve cold for maximun freshness.
