Strawberry Spinach Spring Salad
Strawberry Spinach Spring Salad
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
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.
Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.
Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.
Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.
Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.