Dry-Rubbed Chicken and Spinach Salad
with strawberry / mint / feta
The flavorful dry-rubbed chicken on top of this salad was first featured in 2018. Our community loved the chicken so much the first time around, we wanted to find a new way to use it. These spring salads are it!
- Italian seasoning - 1 tsp
- Paprika - 1 tsp
- Salt - 1 tsp
- Garlic powder - 1/2 tsp
- Black pepper - 1/2 tsp
- Brown sugar - 1/2 tsp
- Chicken breast tenders - 1 lb (sub boneless, skinless chicken breasts, sliced)
- Oil, cooking - 1 Tbsp
- Mint, fresh - 10 leaves , chiffonade
- Strawberries, fresh - 8 oz , quartered
- Cheese, feta - 4 oz , crumbled
- Baby spinach - 6 oz
- Almonds, sliced or slivered - 1/3 cup
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 1/2 tsp
- Oil, olive - 4 Tbsp
Make dry rub - Combine Italian seasoning, paprika, salt, garlic powder, black pepper, and brown sugar. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Chicken - Tenderize with a fork. Toss with dry rub. (Can be done 1 day ahead)
Mint / Strawberries / Feta - Prep as directed.
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Heat a grill pan or skillet with cooking oil over medium heat. Add chicken and sear on both sides until cooked through, 5 to 7 minutes total.
Assemble salads by dividing spinach between serving plates or bowls. Finish salads with mint, strawberries, feta, almonds, and vinaigrette. Top salads with chicken (slice chicken into bite-sized pieces first if you’d like). Enjoy!