Strawberry Chicken Spinach Salad
Enjoy a fresh and vibrant Strawberry Chicken Spinach Salad featuring tender chicken, juicy strawberries, crisp spinach, and crunchy almonds. Tossed with creamy herb or ranch dressing, this quick and healthy salad is perfect for a light lunch or dinner with a perfect balance of sweet and savory flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Salad, Lunch, Light Dinner
- Method: No-cook, Tossed Salad
- Cuisine: American, Contemporary
- Diet: Gluten Free
Ingredients
4 cups fresh spinach leaves
1 cup sliced strawberries
2 cups shredded or chopped cooked chicken (rotisserie or baked)
1 cup thinly sliced cucumbers
1/4 cup almond slivers or slices
1/3 cup creamy herb or ranch dressing
Instructions
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Wash and dry the fresh spinach leaves thoroughly.
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Hull and slice the strawberries.
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Slice the cucumbers thinly.
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Shred or chop the cooked chicken into bite-sized pieces.
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In a large bowl, combine the spinach, strawberries, cucumbers, chicken, and almond slices.
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Drizzle the creamy herb or ranch dressing over the salad.
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Toss gently until everything is evenly coated with the dressing.
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Serve immediately for the freshest flavor and texture.
Notes
Use fresh strawberries instead of frozen to avoid sogginess.
Keep dressing separate if prepping ahead to maintain crispness.
Substitute spinach with mixed greens or kale for variety.
Swap almonds for pecans, walnuts, or sunflower seeds for a different crunch.
Add crumbled feta or goat cheese for extra creaminess.
Use balsamic vinaigrette instead of creamy dressing for a tangy twist.
Store leftovers in an airtight container in the fridge for up to 1 day.
