Spinach and Strawberry Meal-Prep Salad
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.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 pound boneless, skinless chicken thighs
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon ground pepper
8 cups baby spinach
2 cups sliced strawberries
1/4 cup feta cheese (optional)
1/4 cup chopped toasted walnuts
6 tablespoons balsamic vinaigrette
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
