Ingredients
2 tbsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/4 c. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
5 c. packed baby spinach (5 oz.)
2 rotisserie chicken breasts, cut into 1/2" pieces
2 c. thinly sliced strawberries
3/4 c. chopped toasted pecans
1/4 small red onion, thinly sliced
5 oz. feta, crumbled
Preparation
Step 1In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper. Step 2Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine. Step 3Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.
If you truly are someone who isn’t into spinach you could go for something like romaine but we also love this salad made with arugula. You could even sneak some in along with the spinach to get that nice peppery bite. If you intend on bringing this into work for lunch (you’ll be the talk of the office) or having leftovers we recommend holding on the dressing until just before you eat the salad. This will keep the spinach from wilting and keep everything fresher. For more healthy ideas, check out our amazing summer salads. And if you make this recipe, don’t forget to rate it below! We love hearing from you.
