Spring Spinach and Chicken Salad combines all my favorites ingredients – spinach, chicken, red onions and strawberries(the best part). A nice light salad for Spring.
Originally published on Cooking with Ruthie where I am a contributor.
Hello Again! Today I have for you a great dish for the season, Spring Spinach and Chicken Salad. I don’t eat a lot of salads when the weather is cold, but once it gets warm I can’t wait to pull out all my favorite salads and chow down.
Salads are so versatile, aren’t they? You can have them for dinner or lunch. They are perfect as a side dish or they can be the star of the meal. Salads make a beautiful presentation at potlucks and showers. You can never go wrong with a salad.
Unless…you skip the dressing. What fun is it to skip the salad dressing?! Not fun. Don’t do it, just sayin’. You won’t want to skip the dressing for this salad because it’s a bit sweet with a nice punch of flavor from the Dijon mustard. It’s a very nice complement to the rest of the salad.
For this recipe I used pre-packaged grilled chicken from the grocery storeand I cut it into large chunks. At first you may think we are using too much spinach, but never fear it will wilt when you add the dressing and it won’t seem to be as much as you first thought. I like to have this salad as a main dish and then serve with some type of bread. The perfect meal on warm days.
- Salad -
- 10 cups spinach leaves, torn into bite-sized pieces
- 2 cups sliced strawberries
- 1 cup slivered almonds
- ½ cup chopped red onion
- 8 oz chicken, chopped
- Dressing -
- ½ cup vegetable oil
- 3 tbsp. apple cider vinegar
- 3 tbsp. white sugar
- 1 tbsp. lemon juice
- ½ tsp. salt
- ½ tsp. Dijon mustard
- Combine the spinach, strawberries, almonds, onions and chicken in a large bowl.
- In a jar with a tight-fitting lid, combine the ingredients for the dressing. Shake well.
- Pour over the salad (begin with a little and then add more until it's to your liking.)
- Toss the salad.