Strawberries come into season right at the beginning of summer here in upstate New York. I love using fresh-picked, local strawberries in my cooking. This salad has strawberries on top as well as in the dressing! Don't be afraid of having fruit with protein in a salad - it tastes amazing. Pro tip: make your own salad dressing. It's super easy and way healthier. I did an IGTV video on making an easy one-minute honey mustard salad dressing the other day - follow @rachel.reaches on Instagram for that content!
Prep Time: 10 minutes
Cook Time: 20 minutes
(if chicken needs to be cooked)
Total Time: 10-30 minutes
For the salad:
2 cups of fresh spinach
Half a free-range chicken breast, grilled or baked
1/2 cup of fresh strawberries (mine were from Abbott Farms)
1/3 cup crumbled goat cheese (I recommend 2 Kids Goat Farm!)
Small handful of sliced almonds
For the strawberry vinaigrette dressing:
1/2 cup of fresh strawberries (frozen gets too watery)
2 Tbsp honey (local if you can!)
2 Tbsp extra virgin olive oil
2 Tbsp apple cider vinegar
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
If you have not done so already, you'll need to grill or bake your chicken.
Blend strawberries, honey, oil, vinegar, salt, & pepper to prepare the vinaigrette. I actually used my Ninja smoothie cups for this task, since it's such a small amount.
Put your spinach in a bowl and layer on the chicken, strawberries, goat cheese, and almonds.
Dress & toss to taste.
Makes 1 serving
Portion Fix Containers: 2 green, 1/2 red, 1 purple, 1 blue, 2 Tbsp