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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Strawberry chicken salad with goar cheese

Strawberry Chicken Salad With Spinach

Posted by: Ari Laing

Make the most of strawberry season with this light, flavorful strawberry chicken salad! Top fresh baby spinach with roast chicken, strawberries, goat cheese, almonds, and a homemade poppy seed dressing. It'll leave you full and tastes amazing! GF

recipe +-

Posted by: Ari Laing
Strawberry chicken salad with goar cheese
Print Recipe
5 from 1 vote

Strawberry Chicken Salad with Spinach

Make the most of strawberry season with this light, flavorful strawberry chicken salad! Top fresh baby spinach with roast chicken, strawberries, goat cheese, almonds, and a homemade poppy seed dressing. It'll leave you full and tastes amazing! GF
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: arugula beet goat cheese salad, poppy seed salad dressing, roast chicken breast, spinach salad
Servings: 4 servings
Calories: 557kcal
Author: Ari Laing

Equipment

  • Glass jar with lid or measuring cup with whisk
  • Rimmed baking sheet
  • Parchment paper

Ingredients

For the poppy seed salad dressing

  • ½ cup extra virgin olive oil
  • 2 Tbsp Champagne vinegar
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp poppy seeds
  • ½ tsp Dijon mustard
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper

For the salad

  • 2 chicken breasts bone-in, skin on
  • 1 Tbsp extra virgin olive oil
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 5 oz baby spinach
  • 1 cup strawberries hulled and quartered
  • ¼ cup goat cheese
  • ¼ cup sliced almonds

Instructions

  • Make the salad dressing. Combine all ingredients together in a mason jar, seal tightly, then shake until well blended. Alternatively, you could place the dressing ingredients in a large measuring cup or mixing bowl and whisk to combine.
  • Roast the chicken. Preheat an oven to 450F. Pat chicken breasts lightly on all sides with a paper towel to dry, then place on a parchment-lined baking sheet. Drizzle with 1 Tbsp olive oil, then sprinkle with ½ tsp each of Kosher salt and ¼ tsp black pepper. Roast for 45 minutes, or until the skin is crispy and chicken registers an internal temperature of 165F. Allow chicken to rest for 5-10 minutes before carving.
  • Assemble strawberry salad. Place baby spinach in a large serving bowl, then add 1 cup quartered strawberries, ¼ cup goat cheese crumbled, and ¼ cup sliced almonds.
  • Slice the chicken. Use a sharp knife to remove breast meat from the bone. Place the boneless breast on a cutting board, then slice into strips about ½" thick, being careful not to rip the skin. Add chicken to salad.
  • Toss and serve. Drizzle as much of the poppy seed salad dressing on top as you like, then toss and serve immediately with extra dressing on the side, as desired.

Notes

  • Nutrition facts include all of the salad dressing. It is unlikely you will use it all (don't worry, it keeps for weeks in a sealed container in the fridge!), so nutrition information is lower based on how much dressing is used.
  • Refrigerated salad dressing: allow to sit on the counter at room temperature for about 20-30 minutes, then shake to re-mix. 
  • No almonds? Any type of nut will work! Pecans, pine nuts, walnuts, or pistachios also work well!
  • Don't have lemon? Try using orange or grapefruit juice in the salad dressing instead!

Nutrition

Calories: 557kcal | Carbohydrates: 9g | Protein: 31g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1093mg | Potassium: 810mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3510IU | Vitamin C: 35mg | Calcium: 141mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!