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Spinach Strawberry Salad

Baby spinach leaves and strawberries are tossed in sweet homemade dressing in this Spinach Strawberry Salad Recipe. Sliced chicken breast makes this a delightfully satisfying light lunch.
Servings: 4


  • 1 lb. boneless skinless chicken breast halves
  • 3/4 tsp ground cumin divided
  • 1/2 tsp salt divided
  • 1/4 tsp pepper divided
  • 1 tsp + 1 Tbsp of olive oil divided
  • 2 Tbsp of lemon juice
  • 2 Tbsp of honey
  • 2 tsp lemon peel grated
  • 2 pints strawberries halved
  • 1 5 oz. pkg. baby spinach leaves
  • 1/3 cup red onion sliced thin


  • Season chicken breast with 1/4 tsp of the cumin, 1/4 tsp of the salt and 1/8 tsp of the pepper. Coat all sides.
  • Brown in hot oil over medium heat for about 10 minutes, turning half way through cooking. Chicken should no longer be pink in the middle.
  • Place chicken on a dish and cover loosely with foil.
  • Whisk lemon juice, honey and lemon peel in a small bowl.
  • Add remaining cumin, salt and pepper into the mixture and whisk again until completely incorporated.
  • Gradually whisk in the remaining 1 Tbsp of the olive oil.
  • Slowly fold in strawberries, spinach and onion into the dressing. Coat well.
  • Slice the chicken and arrange the slices over the salad before serving.
  • Add toasted pecan pieces for added crunch.