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This Chicken Spinach Salad is a vibrant combination of juicy seared chicken, fresh baby spinach, sweet berries, citrus, crunchy almonds, and feta. Everything comes together with a bold homemade balsamic vinaigrette for a main-dish salad that feels hearty and refreshing at the same time. If you want something that's both light and filling or need a way to perk up your dinner routine, this is a go-to choice that never disappoints.
I first put this together after a summer picnic when I had leftover grilled chicken and berries. Each time I make it now, my family asks for salad nights more often even my picky eater asks for seconds.
Ingredients
- Boneless skinless chicken breast: Use the freshest you can find or rotisserie for speedy prep
- Baby spinach: Choose crisp dark green leaves for the best tender bite
- Fresh blueberries: Look for plump berries that are deep in color and not wrinkly
- Fresh strawberries: Ripe but firm berries make slicing and tossing easy
- Clementine oranges: Or mandarins for bright citrus flavor Pick fruit that feels heavy for its size for extra juiciness
- Feta cheese: Adds tangy creaminess Use block feta and crumble yourself for fresher flavor
- Sliced almonds: Toast them for extra crunch The nutty taste balances the sweet fruit
- Olive oil: High quality extra virgin for both cooking the chicken and for the vinaigrette
- Balsamic vinegar: Go for aged vinegar if you have it for deeper flavor
- Dijon-style mustard: Gives the vinaigrette a pleasant zing
- Honey: Brings the dressing together with a hint of sweetness
- Salt and pepper: Season the chicken generously and adjust the vinaigrette to taste
Step-by-Step Instructions
- Prep the Produce:
- Wash and thoroughly dry all produce especially the spinach and berries since any water left behind will prevent the dressing from sticking Later thinly slice the strawberries and peel the clementines Segment them and remove any stray seeds you see
- Cook the Chicken:
- Trim any fat and slice the chicken breast in half widthwise to create even thin pieces This keeps them juicy yet quick cooking Pat them dry then rub both sides with olive oil salt pepper and your seasoning blend Heat your pan over medium-high add a slick of oil and cook chicken on each side about four or five minutes until golden and cooked through with juices running clear Once done tent the chicken with foil for a few minutes before slicing so it stays moist
- Mix the Dressing:
- Pour olive oil balsamic vinegar Dijon mustard and honey into a jar with a tight lid Add salt and pepper to your taste Close tightly and shake hard until the dressing looks thick and creamy
- Assemble the Salad:
- Pile baby spinach into your biggest bowl and toss it with just enough dressing to glisten the leaves Scatter in strawberries blueberries and clementine segments Add the sliced chicken warm or room temperature Sprinkle with almonds and feta Toss everything together and drizzle with a final little bit of dressing right before serving
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My favorite part is always the sweet juicy clementine pieces They remind me of childhood snacks and give every forkful of this salad a burst of sunshine I once made this for a family gathering and we ended up chatting around the table long after the last bite because everyone kept going back for more
Storage tips
This salad is best eaten fresh Toss only what you need with dressing Store any leftovers with chicken fruit and spinach in separate containers The almonds and feta are best added just before serving to keep their crunch and flavor The vinaigrette keeps in the fridge for a week so you can make extra and use it over other salads too
Ingredient substitutions
Swap baby kale or mixed greens for spinach if you like Use goat cheese instead of feta if you want even more tang Prefer pecans or walnuts Use those in place of almonds And if you do not have fresh berries dried cranberries or orange segments would work in a pinch
Serving suggestions
Serve this salad as a main dish for lunch or a light dinner It pairs well with a crusty piece of sourdough or a mug of soup For a party you can plate it up family style or even build it in mason jars for a portable picnic option Children love to build their own bowls so put the toppings in small bowls and let everyone pick favorites
Cultural and historical context
Spinach salads with fruit and nuts have popped up in many cultures thanks to their blend of sweet salty and tangy flavors Recipes like this draw on the classic combination of leafy greens with sharp cheese and fresh fruit a staple in Mediterranean diets but also popular on American tables for decades
Recipe FAQs
- → What type of chicken works best for this salad?
Grilled or sautéed boneless, skinless chicken breast works well. You can also use rotisserie or pre-cooked chicken for convenience.
- → How can I toast the almonds for extra flavor?
Place sliced almonds in a dry skillet over medium-low heat, stirring constantly for 2–3 minutes until golden and fragrant.
- → What other fruits can I add?
Try adding raspberries, blackberries, or pomegranate seeds for variety and extra color.
- → Can I prepare this salad ahead of time?
Prepare components separately and assemble just before serving. Store dressing, nuts, and cheese apart from greens and fruit.
- → Is there a substitute for feta cheese?
Goat cheese, blue cheese, or cubed mozzarella are tasty alternatives that pair well with fruit and spinach.
- → What dressing complements these ingredients?
A homemade balsamic vinaigrette is ideal. You can also try honey mustard or a light citrus dressing for a brighter note.