Spinach Salad with Strawberries and Grilled Chicken

Our local farmers market had fresh strawberries this week, which inspired this dinner salad. Chives add just a hint of onion flavor to complement the goat cheese but without overpowering the sweet berries and a light, lemony dressing brings it all together.
Spinach Salad with Strawberries and Grilled Chicken

*Spinach salad with strawberries and grilled chicken Iced mint tea*

Makes 4 servings

1 lb boneless, skinless chicken breasts
10 oz baby spinach
1 pint strawberries
4 oz crumbled goat cheese
3 tbsp minced chives
Juice of 1/2 lemon (about 1-1/2 tbsp)
Olive oil, salt and pepper


  1. Heat grill to 400 degrees.
  2. While grill is heating, lightly coat chicken with olive oil and season with salt and pepper.
  3. Grill chicken for about 5 minutes per side or until cooked through. Slice into 1/2 inch thick slices before serving.
  4. In a large bowl, whisk lemon juice with 3 tbsp olive oil until well combined. Season with salt and pepper.
  5. Slice strawberries. Add spinach and strawberries to dressing, tossing lightly to coat.
  6. Serve salad in bowls, topped with goat cheese, sliced chicken and chives.

Note - if saving half of recipe as leftovers, prepare everything through step 4 and then reserve half of all ingredients for the next day, keeping dressing separate from spinach and strawberries.