Strawberry season is the best time of the year to add strawberries to every single meal…every…single…meal. Amiright?
Wanna know a secret way to get kids to eat salads? Add fruit to the salad. Yep, it is that easy. I love adding lots of fruit to the salads our family eats. In fact, the first time my kids actually enjoyed a salad it had blueberries and strawberries in it. They didn’t even care that they were eating spinach, as long as they got to eat the fruit. Seriously.
So, in the summer we load the fruit into our dinners. This delicious spinach and strawberry chicken salad is a family favourite. And I even managed to sneak in some quinoa – the kids don’t care as long as they get their strawberries. Do you put fruit in your salads? What’s your favourite fruit to add to your salads?
Spinach and Strawberry Chicken Salad Bowl
2 skinless chicken breasts
1 lime
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp dijon mustard
2 cups sliced strawberries
4 cups baby spinach
1/4 cup thinly sliced red onion
1/2 cup crumbled feta cheese
1 cup uncooked quinoa
2 cups chicken stock
Begin by preparing the chicken breasts. Let the chicken breasts marinade in the juice of one lime for about 10 minutes. Once marinated cook the breasts – roast in the oven or grill on the barbecue. Once cooked set the chicken breasts aside to cool.
Next, prepare the quinoa. Bring a small pot of chicken stock to the boil and stir in the quinoa. Stir and turn the heat to medium low. Let quinoa simmer for 15-20 minutes. Once cooked, set aside to cool.
Prepare the salad dressing in a large bowl. Whisk together olive oil, balsamic vinaigrette, honey and dijon.
Add sliced strawberries and spinach to the vinaigrette. Toss until coated.
Compose the salad…it is best to use a shallow bowl for salad bowls. Arrange the spinach, strawberries, red onion, quinoa and chicken. Crumble the feta cheese over the salad greens. Serve.
Spinach and Strawberry Chicken Salad Bowl
Ingredients
- 2 skinless chicken breasts
- 1 lime
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 2 cups sliced strawberries
- 4 cups baby spinach
- 1/4 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
- 1 cup uncooked quinoa
- 2 cups chicken stock
Instructions
- Begin by preparing the chicken breasts. Let the chicken breasts marinade in the juice of one lime for about 10 minutes. Once marinated cook the breasts - roast in the oven or grill on the barbecue. Once cooked set the chicken breasts aside to cool.
- Next, prepare the quinoa. Bring a small pot of chicken stock to the boil and stir in the quinoa. Stir and turn the heat to medium low. Let quinoa simmer for 15-20 minutes. Once cooked, set aside to cool.
- Prepare the salad dressing in a large bowl. Whisk together olive oil, balsamic vinaigrette, honey and dijon.
- Add sliced strawberries and spinach to the vinaigrette. Toss until coated.
- Compose the salad…it is best to use a shallow bowl for salad bowls. Arrange the spinach, strawberries, red onion, quinoa and chicken. Crumble the feta cheese over the salad greens. Serve.
Notes
Nutrition
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