Strawberry Spinach Salad


Willy C (Year 0), Chief Contributor


  • 2 tbsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 c. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 c. packed baby spinach (5 oz.)
  • 2 rotisserie chicken breasts, cut into 1/2″ pieces
  • 2 c. thinly sliced strawberries
  • 3/4 c. chopped toasted pecans
  • 1/4 small red onion, thinly sliced
  • 5 oz. feta, crumbled


  1. In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.
  2. Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.
  3. Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.