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Dig into this colorful chicken and spinach mix where every bite is packed with crisp greens, succulent pan-cooked chicken, tangy cheese, and juicy fruits like berries and mandarins. Toasty almonds and a lively balsamic vinaigrette pull it all together. So whether you're fighting dinner rut or want something that fills you up without feeling heavy, this salad hits the spot every time.
I first whipped this up after a sunny park day with some leftover berries and grilled chicken. Now, anytime it's on the menu, my crew begs for more salad nights—even the picky eater has extra helpings.
Vibrant Ingredients
- Balsamic vinegar: Deepens the zingy flavor in your vinaigrette—a nice aged bottle is extra good
- Honey: Just a bit ties together the tang and oil
- Blueberries: Pick ones that feel plump and bold in color; ditch any shriveled ones
- Dijon-style mustard: Gives your dressing that lovely bright kick
- Feta cheese: Tangy and rich—go for block feta and crumble it yourself
- Sliced almonds: Toast for a nutty crunch that plays off the fruit
- Boneless chicken breast: Use what’s freshest — rotisserie makes this lightning-fast
- Salt and pepper: Lay it on so flavors pop, both in the salad and the vinaigrette
- Strawberries: Go ripe but firm so they don’t get mushy when you slice and toss
- Olive oil: Good-tasting extra virgin—use for searing and in your dressing
- Baby spinach: Look for leaves that are dark and perky for a tender bite
- Clementine oranges: Choose heavy, firm fruit for juicy, bright citrus notes
Simple How-To
- Finish It Up:
- Toss in almonds and feta at the end. Give everything a gentle mix. Drizzle more dressing just before eating for extra flavor.
- Make Your Vinaigrette:
- Drop honey, olive oil, Dijon, and balsamic into a jar. Sprinkle in salt and pepper. Pop the lid on and give it a good hard shake until it looks creamy all the way through.
- Get the Chicken Ready:
- Slice your chicken breasts so they cook fast and even. Dab them with paper towels so they brown up nicely. Coat all sides with oil, pepper, salt, and your chosen seasoning. Add to a hot, lightly oiled pan—about four minutes a side should do it. Let it sit under foil for a few minutes so it stays juicy, then slice it up.
- Prep Veggies & Fruit:
- Give your spinach, berries, and other produce a good rinse and dry them well so nothing turns soggy later. Peel and section your clementines, pick out any seeds, and slice up your strawberries thin.
- Layer It Together:
- Toss the spinach with a spoon or two of dressing until just shiny. Drop in clementines, blueberries, and strawberry slices. Add warm or room temp chicken, then finish with feta and nuts. Mix gently and enjoy.
Highlight
The best part for me? Biting into those juicy chunks of clementine. They bring back kid-time snack vibes and make every forkful pop. I made a big bowl of this once for a family lunch and we couldn’t stop chatting and picking at the leftovers—it was that crowd-pleasing.
Best Ways to Store
This salad is tastiest right after you make it. Only toss with dressing what you’ll eat now. Leftover chicken, greens, and fruit should go in separate containers. Nuts and feta stay crunchy if you add them just before eating. Extra vinaigrette keeps well in the fridge for up to a week, and it’s delicious on lots of other salads.
Easy Ingredient Swaps
Out of spinach? Try baby kale or any mixed greens. Goat cheese can step in if you’re not feeling feta. No almonds? Swap with walnuts or pecans. If you’re out of fresh fruit, dried cranberries or orange segments are a handy fix.
Smart Ways to Serve
This is awesome on its own for lunch or a chill dinner. It’s perfect next to freshly baked bread or a mug of soup. Feeding a group? Make it family-style or pack servings in jars for a picnic. Kids love making their own combos, so serve up toppings on the side and let everyone dig in their way.
Fun Background Facts
Mixing greens with cheese, nuts, and fruit isn't new—people have been doing it in all kinds of cultures for ages. It’s a classic in Mediterranean eating, but folks in the US have been enjoying this combo for decades too. The sweet and salty vibes just work on any table.
Recipe FAQs
- → Which kind of chicken should I use for this?
Boneless, skinless chicken breast works awesome grilled or cooked in a pan. Grab rotisserie or ready-made chicken if you want things easy.
- → How do I toast almonds for more flavor?
Toss sliced almonds in a dry pan over medium heat. Give them a stir every few seconds until they smell nutty and look golden—should take about 2 to 3 minutes.
- → Can I swap in other fruits?
Yep—raspberries, pomegranate seeds, or blackberries are delicious and make the bowl pop with color.
- → Can I make this mix in advance?
Get all the parts ready ahead of time, but keep things separate. Don’t toss in the dressing, cheese, or nuts until right before eating.
- → Is there something else I can use instead of feta?
Goat cheese, blue cheese, or even little cubes of mozzarella totally work with the fruit and greens.
- → What kind of dressing tastes good here?
Balsamic vinaigrette is perfect. Light citrus or a honey mustard dressing are also great for a fresh kick.