Warm Chicken Spinach Salad with Strawberries
A vibrant warm salad combining tender cubed chicken with fresh baby spinach, sweet strawberries, and toasted almonds in a bright lemon vinaigrette. The contrast between warm chicken and cool greens creates appealing textural variety, while lemon pepper seasoning brings savory depth to lean protein. Strawberries add natural sweetness and juicy bursts that balance the lemony dressing. This dish suits weeknight dinners, light lunches, and meal prep for those seeking satisfying yet nutritious options. Unlike traditional cold salads, the warm chicken slightly wilts the spinach while maintaining its nutritional integrity, creating a more cohesive, restaurant-quality bowl. The toasted almonds provide crucial crunch and richness. It comes together in under 20 minutes, making it ideal for busy schedules. Perfect served immediately while the chicken retains warmth, or enjoyed at room temperature the next day.
Ingredients
- ½ cup olive oil
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp sugar
- 1 ½ tsp Dash Lemon Pepper Seasoning Blend1.5 tsp lemon zest plus 1.5 tsp cracked black pepper1:1seasoning
homemade alternative
- 1 lb boneless skinless chicken breast halves, cut into 1 inch cubes
- 6 oz baby spinach
- ¼ cup sliced almonds, toasted
- 1 cup strawberries, sliced
Instructions
- 1
Whisk together olive oil, lemon juice, sugar, and half the lemon pepper seasoning in a small bowl until well blended; set aside.
- 2
Heat remaining oil in a large skillet over medium-high heat.
- 3
Season chicken cubes with remaining lemon pepper seasoning, add to skillet, cook and stir until cooked through.
- 4
Cool chicken slightly.
- 5
Toss spinach with dressing in a large bowl.
- 6
Top with warm chicken, toasted almonds, and sliced strawberries.
Tips
Toast almonds in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant and golden. This intensifies their flavor and prevents them from becoming soggy from dressing.
Cool the chicken briefly after cooking so it doesn't wilt the spinach excessively, but serve the salad while the chicken is still warm for the best textural contrast and flavor development.
Prepare the vinaigrette up to 4 hours ahead; whisk again before tossing to re-emulsify. Fresh strawberries are best added just before serving to prevent juice from diluting the dressing.
Good to Know
Refrigerate in an airtight container for up to 2 days. Store dressing separately from greens if keeping longer than a few hours to prevent sogginess. Chicken and almonds stay crisp this way.
Prepare dressing, toast almonds, and cube chicken up to 1 day ahead. Store separately. Cook chicken and assemble salad no more than 2 hours before serving for best texture.
Serve immediately while chicken is warm for optimal contrast with cool spinach. Can be eaten at room temperature within 2 hours of assembly.
Common Mistakes
Skip cooling the chicken to avoid over-wilting the delicate baby spinach, which loses texture and nutrients with excessive heat exposure.
Add strawberries before storing to prevent their juice from diluting and soaking the dressing throughout the salad.
Toast almonds before assembly rather than adding raw to maintain their crunch and prevent them from absorbing excess moisture from the vinaigrette.
Substitutions
homemade alternative
FAQ
Can I make this salad ahead of time?
Prepare components separately: dressing up to 4 hours ahead, toasted almonds and diced chicken up to 1 day ahead. Assemble the salad within 2 hours of serving. Store greens, chicken, and dressing in separate containers to prevent sogginess and maintain crunch.
What if I don't have Dash Lemon Pepper Seasoning Blend?
Replace with 1.5 teaspoons lemon zest mixed with 1.5 teaspoons freshly cracked black pepper. This homemade version delivers the same bright, peppery flavor. Adjust to taste since fresh zest intensity varies by lemon variety.
Can I use chicken thighs instead of chicken breasts?
Yes. Thighs are juicier and more forgiving; they'll cook slightly longer (6-8 minutes) and remain tender even if slightly overdone. They add richness to the salad, making it more substantial and flavorful than lean breast meat.