Chicken Spinach Salad

Grilled chicken slices on spinach with strawberries, pecans, red onion, and feta cheese.

Chicken spinach salad made with seasoned chicken breast served over fresh spinach with strawberries, red onion, pecans, and crumbled feta cheese. This entrée salad combines savory chicken with sweet fruit, crisp vegetables, and crunchy nuts.

Course Main Dishes

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 725kcal

Author Diane Gail

Ingredients

2 tablespoons olive oil separated
1 tablespoon lemon juice
1 large garlic clove pressed
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 small chicken breasts
6 cups fresh spinach loosely packed
1/2 small red onion sliced
8 large strawberries sliced
1/2 cup pecans
1/2 cup feta cheese crumbles

US Customary - Metric

Instructions

In a small bowl, whisk 1 tablespoon olive oil, lemon juice, garlic, oregano, salt, and pepper until well combined.
Use a pronged meat tenderizer to pierce the chicken breasts so the marinade can seep into the meat; if all you have on hand is a fork, that will work as well. Place the chicken in a shallow dish, pour the marinade over it, turn to coat both sides, and let rest for 15 minutes.
Add the remaining olive oil to a skillet and warm over medium heat.
Place the chicken breasts in the skillet and cook until the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a plate and let rest for 5 minutes so the juices redistribute.
Divide fresh spinach between 2 serving bowls and top with red onion, strawberries, pecans, and feta cheese.
Cut the rested chicken into 1/4-inch strips.
Arrange the sliced chicken over the prepared salads and serve immediately.

Notes

Pierce chicken before marinating: Creating small holes across the surface of the chicken allows the lemon, garlic, and oregano marinade penetrate the meat more effectively.
Use fresh lemon juice when possible: Fresh lemon juice provides a brighter flavor than bottled juice, and helps the seasoning stand out in the finished chicken.
Cook over steady medium heat: Cooking the chicken over moderate heat allows the outside to brown while the inside cooks through to the proper internal temperature.
Rest before slicing: Let the chicken rest for 5 minutes after cooking, so the juices settle back into the meat before slicing.
Add pecans just before serving: Pecans stay crisp when added at the last moment, rather than sitting on the salad while the other ingredients release moisture.

Nutrition