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Week of 7/22/24

Dry-Rubbed Chicken and Spinach Salad
with strawberries / mint / feta

Active: 30 Total: 30
Original GF Paleo Vegetarian
Dry-Rubbed Chicken and Spinach Salad

This flavorful dry-rubbed chicken and spinach salad was last featured in 2022. Our community loved it so much, we couldn't wait to bring it back!
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly, Quick and Easy, Entree Salad
Proteins
Chicken, non-ground
Cuisines
American
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33

Ingredients

Metric
Servings:
4
Dry Rub Chicken:
  • 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
Strawberry and Spinach Salad:
  • 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
Balsamic Vinaigrette:
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 1/2 tsp
  • Oil, olive - 4 Tbsp

Choose Cooking Method

Prep

  1. Make dry rub - (If prepping right before cooking, get grill heating first.) Combine Italian seasoning, paprika, salt, garlic powder, black pepper, and brown sugar. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Chicken - Tenderize with a fork. Toss with dry rub. (Can be done 1 day ahead)

  4. Mint / Strawberries / Feta - Prep as directed.

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Make

  1. Heat grill to 400F / 204C degrees. Clean grates and brush with cooking oil. Sear chicken for 3 to 4 minutes per side, until internal temperature of chicken reaches 165F / 74C degrees.

  2. 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!

Prep

  1. Make dry rub - Combine Italian seasoning, paprika, salt, garlic powder, black pepper, and brown sugar. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Chicken - Tenderize with a fork. Toss with dry rub. (Can be done 1 day ahead)

  4. Mint / Strawberries / Feta - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

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Learn More

Make

  1. 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.

  2. 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!

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