The sun is peeking out, and with it comes the desire for lighter meals. I love how this chicken salad combines the best of spring’s flavors. Fresh strawberries, creamy feta cheese, and a tangy balsamic vinaigrette make it perfect for a warm spring evening.
What makes this dish special are the contrasts in flavor and texture. The sweet juice from the strawberries is a dream with the light saltiness of the feta cheese, while the walnuts add a delightful crunch.
This salad is easy to make and perfect for a quick dinner or a more elaborate lunch. The chicken can be marinated in advance for even more flavor, but trust me, it’s delicious as is.
Also try a grilled salmon instead of chicken, if you want to vary the protein in the salad.
Variants & Tips
- For a vegetarian version, swap chicken with avocado.
- Add 100 g quinoa for more heartiness and an extra protein boost.
Serving Suggestions
- Serve with fresh wholegrain bread and real butter.
- Try with a glass of chilled white wine or homemade lemonade.
Frequently Asked Questions
Can I use frozen strawberries?
Frozen strawberries can be used, but the freshness will be slightly reduced, and they may be a bit soft when thawed. Let them thaw in the refrigerator and pat dry before use.
How do I store leftovers?
Store the salad in an airtight container in the refrigerator for 1-2 days, but keep in mind that the spinach might wilt a bit. Store the vinaigrette separately and add before serving for the best texture.
Can I prepare this salad in advance?
Yes, but keep all ingredients separate until just before serving. This ensures the salad remains fresh and flavorful.
What can I use instead of balsamic vinegar in the vinaigrette?
Apple cider vinegar offers a slightly milder flavor and can easily replace balsamic vinegar.
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