Berried Spinach Salad
Submitted by AgentCoop
Fresh spinach tossed with sautéed chicken breast, ripe strawberries, and red onion, all dressed in a sweet poppy seed vinaigrette made with the pan drippings. A bright, filling salad ready in 20 minutes.
YIELD
1 servingsPREP
10 minCOOK
10 minREADY
20 minThis salad has everything going for it: peppery spinach, juicy strawberries, tender chicken, and a dressing that actually tastes like something.
The secret weapon is using the pan drippings from searing the chicken as the base for a sweet-tart poppy seed vinaigrette with apple cider vinegar.
It pulls the whole bowl together with a savory richness that a bottled dressing just can’t touch.
Toss it all while the chicken is still slightly warm, and the spinach wilts just enough at the edges to soak up all that flavor.
Pro Tips
- Let the chicken cool for a few minutes before tossing so the heat doesn’t completely wilt the spinach.
- Use the ripest, most fragrant strawberries you can find. Out-of-season berries won’t deliver the same pop of sweetness.
- Thinly sliced red onion is key. Thick rings overpower the delicate balance. A quick soak in ice water takes the raw bite down if needed.
Ingredients
Directions
Cut chicken into 1 inch cubes.
In large skillet over medium heat, sauté chicken in 1 Tb oil, until chicken is lightly browned and cooked through, about 5 minutes; add ¼ teaspoons salt and pepper.
With slotted spoon, remove chicken to large bowl; cool.
Remove and reserve pan dripping in skillet.
Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion.
In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tb oil, and the remaining ¼ teaspoons salt and the reserved pan dripping until well blended.
Pour over salad and toss lightly to combine.
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