Spinach Salad with Oven-Roasted Chicken & Strawberries
Make the most of strawberry season with this spinach and strawberry salad with roast chicken. It’s fresh, flavorful, and surprisingly filling, thanks to tender chicken, creamy goat cheese, and crunchy sliced almonds. Tossed in a homemade poppy seed dressing, it’s an easy weeknight salad you’ll want on repeat.
Pin Recipe
Servings: 4 servings
Calories: 557kcal
Equipment
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 450°F/230°C. 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 165°F/74°C. 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-inch 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 note: Nutrition facts include all of the dressing, though you’ll likely use less. Extra dressing keeps refrigerated for several weeks.Dressing tip: Let chilled dressing sit at room temperature for 20–30 minutes, then shake to re-emulsify.
- Nut swaps: Any nuts work well—try pecans, pine nuts, walnuts, or pistachios.
- Citrus swap: No lemon? Use orange or grapefruit juice 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
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