Dinner

Strawberry Spinach Salad with Chicken, Feta, and Toasted Pecans Recipe

ByMaya Arden August 4, 2026August 4, 2026

Introduction

This Strawberry Spinach Salad is a refreshing and satisfying dish perfect for a light lunch or dinner. Combining tender rotisserie chicken, fresh strawberries, and tangy feta creates a delightful balance of flavors and textures.

A fresh salad is shown in a white shallow bowl on a white marbled surface. The bottom layer is bright green spinach leaves with a smooth, slightly glossy texture. On top of the greens, there are thin strips of light beige cooked chicken, thin slices of purple-red onion, and scattered pieces of chopped brown pecans. Fresh red strawberry slices add bright pops of color, and crumbled white feta cheese is sprinkled unevenly across the salad. Some pieces are seasoned with small black pepper specks, enhancing the texture and color contrast. Near the edge, a gold fork holds a bite of salad with a strawberry slice, spinach, and feta cheese. In the upper right corner, part of another white bowl with sliced strawberries is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. fresh lemon juice
1/2 tsp. Dijon mustard

1/4 cup extra-virgin olive oil
Kosher salt

Freshly ground black pepper
2 rotisserie chicken breasts, shredded or cut into 1/2″ pieces

1/4 small red onion, thinly sliced
5 cups packed baby spinach (about 5 oz.)
2 cups thinly sliced strawberries

3/4 cup coarsely chopped toasted pecans, divided
5 oz. feta, crumbled

Instructions

Step 1: In a large bowl, whisk together the fresh lemon juice and Dijon mustard. While continuing to whisk, slowly drizzle in the extra-virgin olive oil until the dressing is smooth and emulsified. Season with kosher salt and freshly ground black pepper to taste.

Step 2: Add the shredded rotisserie chicken, thinly sliced red onion, baby spinach, sliced strawberries, and 1/2 cup of the toasted pecans to the bowl. Toss everything gently to combine and evenly coat with the dressing.
Step 3: Divide the salad among plates or bowls. Top each serving with the remaining 1/4 cup toasted pecans and a generous crumbling of feta cheese. Serve immediately.

Tips & Variations

For extra crunch, substitute toasted walnuts or almonds for pecans.

Add avocado slices for creaminess and extra nutrients.
Use baby kale instead of spinach for a heartier texture.
Prepare the dressing in advance and store it separately to keep the salad fresh longer.

Storage

Store leftover salad components separately in airtight containers for up to 2 days. Keep the dressing refrigerated and toss with the salad just before serving to prevent wilting. Leftover salad is best enjoyed fresh, but can be refrigerated for up to 24 hours. Reheat chicken separately if preferred.

How to Serve

A fresh salad is shown in a white plate with a blue rim, placed on a white marbled surface. The salad has multiple layers: at the base, bright green spinach leaves form the main layer, topped with thin reddish-purple rings of red onion. Scattered over these are red, sliced strawberries and small chunks of cooked white chicken. There are also small pieces of brown pecans and white crumbled cheese evenly spread across. A woman's hand is sprinkling something over the salad from above. The mix of colors and textures gives the salad a fresh, vibrant look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, cooked and shredded fresh chicken breast works well. Just be sure it’s fully cooked and cooled before adding to the salad.

How long will this salad stay fresh once dressed?

Once tossed with the dressing, the salad is best eaten immediately. If stored, it may wilt and become soggy within a few hours, so it’s recommended to keep dressing separate until serving.