Strawberry Spinach Chicken Salad

Name: Strawberry Spinach Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lbs (680 g) rotisserie chicken breast, shredded, cooled and torn into bite-sized pieces (about 3 cups); 1 lb (450 g) fresh strawberries, hulled and halved lengthwise; 6 oz (170 g) fresh baby spinach (loose or pre-packaged), washed and thoroughly dried (no water droplets); ¾ cup (85 g) sliced almonds, lightly toasted until fragrant, or raw if preferred; ½ cup (120 ml) poppy seed dressing, store-bought or homemade; ¼ medium (30 g) red onion, thinly sliced (optional); ½ cup (55 g) crumbled feta cheese, crumbled into bite-sized pieces (optional); kosher salt and freshly cracked black pepper, to taste

From the MyKitchenBank Kitchen

A vibrant, nutritious salad combining tender cooked chicken, sweet fresh strawberries, peppery spinach, and crispy toasted almonds, finished with a creamy poppy seed dressing. Light and satisfying enough for lunch or brunch, yet simple enough to prepare in 15 minutes.

Prep: 15 min
Cook: —
Total: 15 min
Makes: Serves 4 (about 2 cups per serving)

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Ingredients

4 servings

1½ lbs (680 g) rotisserie chicken breast, shredded, cooled and torn into bite-sized pieces (about 3 cups)
1 lb (450 g) fresh strawberries, hulled and halved lengthwise
6 oz (170 g) fresh baby spinach (loose or pre-packaged), washed and thoroughly dried (no water droplets)
¾ cup (85 g) sliced almonds, lightly toasted until fragrant, or raw if preferred
½ cup (120 ml) poppy seed dressing, store-bought or homemade
¼ medium (30 g) red onion, thinly sliced (optional)
½ cup (55 g) crumbled feta cheese, crumbled into bite-sized pieces (optional)
kosher salt and freshly cracked black pepper, to taste

Equipment (5)

Large salad bowl (8-quart / 8-liter capacity, about 10-inch / 25 cm diameter)
Cutting board (medium, 12×18 inches / 30×45 cm)
Sharp chef's knife (8-inch / 20 cm blade)
Small skillet (8-inch / 20 cm diameter, optional—for toasting almonds)
Salad spinner or paper towels (for drying spinach)

Steps

Before you start

Use rotisserie chicken or cook chicken breast ahead of time and let cool completely before slicing
Wash and thoroughly dry the spinach—wet spinach will water down your dressing
Have all ingredients prepped and assembled before you start tossing to keep the salad fresh and crisp
Toast almonds while prepping other ingredients for maximum efficiency

1
Toast the almonds
- If you prefer toasted almonds for enhanced nutty flavor, heat a small skillet over medium heat.
- Add the sliced almonds and toast for 4 to 5 minutes, stirring frequently, until light golden brown and fragrant.
- Watch carefully, as almonds can burn quickly.
- Transfer to a plate to cool completely before adding to the salad.
- Skip this step if you prefer raw almonds.
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Ready when: Almonds are light golden brown and release a roasted aroma
Tip: Toasted almonds burn quickly, so stir constantly and remove from heat before they're fully golden—carryover heat will continue to cook them
2
Wash and dry the spinach
- If using loose spinach, rinse it under cold running water and shake off excess moisture.
- Place the wet spinach in a salad spinner and spin until completely dry, or pat dry thoroughly with paper towels.
- Transfer the dried spinach to your large salad bowl.
- If using pre-packaged, pre-washed spinach, simply add it directly to the bowl.
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Ready when: Spinach is completely dry with no visible water droplets
Tip: Wet spinach will dilute the poppy seed dressing, making the salad watery. Don't skip the drying step—it's crucial for texture and flavor
3
Prepare the strawberries
- Rinse the strawberries under cool running water and pat dry with paper towels.
- Remove the green hull from the stem end of each berry by making a small angled cut and discarding it.
- Slice each berry in half lengthwise.
- Keep them in a small bowl until ready to assemble.
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Ready when: All berries are hulled and sliced into two even halves
Tip: Slice strawberries just before assembly to keep them fresh, bright, and prevent browning. If they sit too long after slicing, they'll release juice and become mushy
4
Slice the red onion (optional)
- If using red onion for a peppery bite and extra crunch, slice it thinly using a sharp knife or mandoline slicer.
- You should have about ¼ cup of thin, evenly sized slices.
- This step is optional but adds a nice textural and flavor contrast.
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Ready when: Thin, uniform slices of red onion
Tip: Red onion adds pleasant bite, but if you prefer milder flavor, soak the slices in cold water for 5 minutes first to mellow the sharpness
5
Assemble the salad base
- To the bowl of spinach, add the shredded cooked chicken, sliced strawberries, toasted almonds (or raw, if you skipped toasting), and sliced red onion if using.
- Pour the poppy seed dressing over everything.
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Tip: Add the dressing just before tossing to prevent the spinach and almonds from absorbing excess moisture and becoming soggy while you work
6
Toss gently and season
- Using two large salad spoons or salad servers, gently toss all the ingredients together until the dressing is evenly distributed.
- Use light, lifting motions to avoid crushing the delicate strawberries.
- Taste a bite of spinach and adjust the seasoning with kosher salt and freshly cracked black pepper as needed.
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Ready when: All ingredients are evenly coated with dressing and well combined
Tip: Toss with a gentle touch to preserve the strawberries' shape and prevent them from falling apart into mushy pieces
7
Finish with cheese and serve
- If using feta cheese, crumble it over the top of the salad just before serving.
- Divide the salad evenly among four serving bowls or plates and serve immediately while everything is fresh, crisp, and at its best.
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Tip: Add cheese right at serving time so it doesn't absorb dressing and lose its crumbly texture. Assemble and serve right away for optimal freshness and crunch

Good to know

Tips

Thoroughly dry spinach after washing—use a salad spinner or pat with paper towels multiple times. Wet greens dilute dressing and make the salad soggy.
Toast almonds yourself rather than buying pre-toasted if you have time; the flavor is superior and fresher. Watch constantly to avoid burning.
If you don't have rotisserie chicken, poach two boneless, skinless chicken breasts in simmering salted water for 12 to 15 minutes until the internal temperature reaches 165°F (74°C). Let them cool before shredding or slicing.
Make homemade poppy seed dressing: Whisk together ⅓ cup extra-virgin olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Shake in a jar to emulsify.

Make ahead

Prep all components up to 8 hours ahead: wash and store spinach in a damp cloth or airtight container in the crisper; hull and refrigerate strawberries in an airtight container; toast and store almonds in an airtight container at room temperature; refrigerate cooked chicken; prepare the poppy seed dressing if homemade. Assemble the salad just before serving to keep it fresh, prevent the dressing from wilting the spinach, and maintain the crunch of the almonds and strawberry texture.

Storage & reheating

Room temperature: Not recommended; eat immediately for best texture and flavor. Refrigerator: Leftover assembled salad keeps in an airtight container for up to 2 days, though the spinach will soften and almonds will become chewy as the dressing absorbs into them. The strawberries may release additional juice. Freezer: Not recommended—strawberries and spinach become watery when thawed.

Substitutions

poppy seed dressing → Balsamic vinaigrette or honey mustard dressing. Use if you prefer a lighter, tangier, or less sweet dressing. Balsamic adds depth; honey mustard provides a brighter, tangier flavor.
sliced almonds → Candied pecans, walnuts, or sunflower seeds. Pecans and candied varieties add sweetness; walnuts provide earthiness; sunflower seeds are lighter and more affordable.
fresh strawberries → Raspberries, blueberries, or blackberries. Use any fresh berry in season. Raspberries are delicate; blueberries are slightly tart; blackberries are earthier.
crumbled feta cheese → Crumbled goat cheese, blue cheese, or omit entirely. Goat cheese is creamier and tangier; blue cheese is bold and salty; omitting keeps the salad dairy-free and lighter.