Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:15 mins
Additional Time:
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
1poundboneless, skinless chicken thighs
½teaspoonkosher salt
½teaspoondried thyme
½teaspoonground pepper
2cupssliced strawberries
¼cupfeta cheese (Optional)
¼cupchopped toasted walnuts
6 tablespoonsBalsamic Vinaigrette
DirectionsPreheat oven to 400 degrees F. Line a baking sheet with parchment or foil.Place chicken on the prepared baking sheet. Sprinkle all over with salt, thyme and pepper. Roast, flipping once, until the chicken is cooked through and reaches an internal temperature of 165°F, 15 to 17 minutes. Set aside to cool, then slice into bite-size pieces.Divide spinach among 4 single-serving lidded containers (2 cups each). Top each with one-fourth of the sliced chicken, 1/2 cup sliced strawberries, 1 tablespoon feta (if using) and 1 tablespoon walnuts.Seal the salad containers and refrigerate for up to 4 days.Transfer 1 1/2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 5 days.Dress the salads with the vinaigrette just before serving.To make aheadRefrigerate salad for up to 4 days, but wait to slice and add strawberries (and feta if using) until ready to eat.Associated RecipesSpinach-Strawberry Salad with Feta & WalnutsOriginally appeared: EatingWell.com, August 2019
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil.Place chicken on the prepared baking sheet. Sprinkle all over with salt, thyme and pepper. Roast, flipping once, until the chicken is cooked through and reaches an internal temperature of 165°F, 15 to 17 minutes. Set aside to cool, then slice into bite-size pieces.Divide spinach among 4 single-serving lidded containers (2 cups each). Top each with one-fourth of the sliced chicken, 1/2 cup sliced strawberries, 1 tablespoon feta (if using) and 1 tablespoon walnuts.Seal the salad containers and refrigerate for up to 4 days.Transfer 1 1/2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 5 days.Dress the salads with the vinaigrette just before serving.To make aheadRefrigerate salad for up to 4 days, but wait to slice and add strawberries (and feta if using) until ready to eat.Associated RecipesSpinach-Strawberry Salad with Feta & Walnuts
Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil.
Place chicken on the prepared baking sheet. Sprinkle all over with salt, thyme and pepper. Roast, flipping once, until the chicken is cooked through and reaches an internal temperature of 165°F, 15 to 17 minutes. Set aside to cool, then slice into bite-size pieces.
Divide spinach among 4 single-serving lidded containers (2 cups each). Top each with one-fourth of the sliced chicken, 1/2 cup sliced strawberries, 1 tablespoon feta (if using) and 1 tablespoon walnuts.
Seal the salad containers and refrigerate for up to 4 days.
Transfer 1 1/2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 5 days.
Dress the salads with the vinaigrette just before serving.
To make ahead
Refrigerate salad for up to 4 days, but wait to slice and add strawberries (and feta if using) until ready to eat.
Associated Recipes
Spinach-Strawberry Salad with Feta & Walnuts
Originally appeared: EatingWell.com, August 2019
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Nutrition Facts(per serving)374Calories24gFat14gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
