Chicken, Strawberry and Spinach Salad
Cuisine: American
Author: Kitchens
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
  • 6 grilled chicken breast, julienned and chilled
  • 8 Cups spinach, washed and drained
  • 3 Cups strawberries, washed, stemmed, sliced
  • Spinach Salad Dressing (recipe follows), to taste
  • 6 ounces sliced almonds, toasted
Spinach Salad Dressing
  • 1 Cup simple syrup
  • 1 Cup vegetable oil
  • 1/2 cup cider vinegar
  • 1/2 cup onions, slivered
  • 1/4 Cup sesame seeds
  • 2 Tablespoons poppy seeds
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon paprika
  • salt and pepper, to taste
  1. Place chicken strips on grill; heat to 165 degrees F. For use at a picnic, cut chicken into strips, place in an airtight container and chill.
  2. Place spinach in bowl, creating a mound in center. Top with strawberries. For a picnic, keep each in separate airtight containers and slice washed, hulled strawberries just before serving.
  3. Place cooked chicken atop. Stir dressing; pour 2 ounces evenly over chicken. Sprinkle with sliced almonds and serve.
Spinach Salad Dressing
  1. Combine ingredients in bowl; whisk thoroughly. Refrigerate at 41F or lower at least 1 hour before serving. For picnics, keep chilled till ready for use.
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