Why You’ll Love This Recipe

Simple to prepare with minimal ingredients
Great for make-ahead lunches or dinners
Sweet strawberries and tangy vinaigrette add a burst of flavor
High in nutrients and low in calories
Versatile ingredients that are easy to swap or adjust
No reheating necessary—just grab and go

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound boneless, skinless chicken thighs
½ teaspoon kosher salt
½ teaspoon dried thyme
½ teaspoon ground black pepper
8 cups baby spinach
2 cups sliced strawberries
¼ cup feta cheese (optional)
¼ cup chopped toasted walnuts
6 tablespoons balsamic vinaigrette

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange chicken thighs on the sheet. Season with salt, thyme, and pepper.
Roast for 15–17 minutes, flipping once, until internal temperature reaches 165°F.
Let the chicken rest, then slice into strips or bite-sized pieces.
Divide spinach between four meal-prep containers (about 2 cups per container).
Top each with sliced chicken, ½ cup strawberries, 1 tablespoon feta (if using), and 1 tablespoon walnuts.
Store dressing separately in small containers (1½ tablespoons per portion).
Refrigerate up to 4 days. Add dressing right before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15–17 minutes
Total Time: 30–32 minutes

Variations

Substitute grilled tofu or chickpeas for a vegetarian version
Swap feta with goat cheese or omit for a dairy-free meal
Replace walnuts with pecans, almonds, or pumpkin seeds
Use mixed greens or arugula in place of spinach
Try blueberries, raspberries, or apple slices instead of strawberries
Add cooked quinoa or farro to make it more filling

Storage/Reheating

Store in airtight containers in the fridge for up to 4 days
Keep vinaigrette separate to prevent sogginess
No need to reheat—this salad is best enjoyed cold

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well—just adjust cooking time to prevent drying out.

How do I make this salad vegetarian?

Omit the chicken and add a plant-based protein like chickpeas or tofu.

What can I use instead of feta cheese?

Try goat cheese, dairy-free cheese, or skip it altogether.

Can I make the balsamic vinaigrette myself?

Yes, whisk together balsamic vinegar, olive oil, Dijon mustard, and honey.

How do I keep the salad fresh?

Store ingredients in separate containers and add dressing only when ready to eat.

Can I freeze this salad?

Freezing is not recommended due to the delicate nature of spinach and strawberries.

What fruits can I use besides strawberries?

Blueberries, raspberries, or thin apple slices are great alternatives.

Is this salad good for meal prep?

Absolutely, it’s designed to be prepped in advance and keeps well.

Can I add grains to the salad?

Yes, adding quinoa, farro, or brown rice makes it more hearty and satisfying.

How long does homemade vinaigrette last?

It typically lasts up to one week when refrigerated in a sealed container.

Conclusion

The Spinach and Strawberry Meal-Prep Salad is a fresh and nutritious solution for busy days. With just a bit of prep, you can enjoy a balanced, flavorful meal all week long. Customize it to your taste, and enjoy the convenience of having something healthy and delicious ready whenever you need it.

Spinach and Strawberry Meal-Prep Salad

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This Spinach and Strawberry Meal-Prep Salad features tender roasted chicken, juicy strawberries, crunchy walnuts, and optional feta cheese over fresh baby spinach, paired with a tangy balsamic vinaigrette—perfect for nutritious, ready-ahead meals.

Author: Laura
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: 4 servings
Category: Salad
Method: Roasting
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Place chicken thighs on the baking sheet and season with salt, thyme, and pepper.
Roast for 15–17 minutes, flipping once, until the chicken is cooked through (165°F/74°C internal temperature).
Allow chicken to cool, then slice into bite-sized pieces.
Divide spinach evenly into four meal-prep containers (about 2 cups each).
Top each with 1/4 of the sliced chicken, 1/2 cup strawberries, 1 tablespoon feta (if using), and 1 tablespoon walnuts.
Seal containers and refrigerate for up to 4 days.
Portion 1.5 tablespoons of vinaigrette into small containers and refrigerate. Add just before serving.

Notes

Substitute chicken with tofu or chickpeas for a vegetarian version.
Swap strawberries for blueberries or apples depending on availability.
Use goat cheese or omit cheese for dairy-free needs.
Add quinoa or farro to make the salad more filling.

Nutrition

Serving Size: 1 container with dressing
Calories: 320
Sugar: 5g
Sodium: 420mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 27g
Cholesterol: 85mg