Ingredients
4 boneless skinless chicken breasts (4–6 oz each)
10 cups baby spinach
2 cups strawberries, fresh and chopped
1 small red onion, thinly sliced
1 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey (optional for dressing sweetness)
Salt and pepper to taste
Instructions
Heat grill or oven to 400°F. Season chicken breasts with salt and pepper
Grill or bake chicken until fully cooked (10-15 minutes), then slice
In a large bowl, combine baby spinach, chopped strawberries, and sliced red onion
Top with crumbled feta cheese
Whisk olive oil, balsamic vinegar, honey, and a pinch of salt for dressing
Drizzle dressing over the salad and toss gently to coat
Portion into four servings and refrigerate if needed
Notes
Store leftovers in an airtight container for up to 3 days
Separate dressing from ingredients if prepping in advance
For halal alternatives, use chickpeas or lentils with vegan feta and balsamic vinaigrette without alcohol
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Grilling/Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg