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Large tray of spinach salad topped with grilled Isernio's chicken, strawberries, feta and onions.

Strawberry and Spinach Salad with Isernio’s Garlic & Herb Diced Chicken Thighs

Published on July 25, 2024 | By

Fresh spinach, seasonal strawberries, creamy feta, poppy seed vinaigrette, and tender pieces of Isernio’s chicken make this salad recipe perfect to bring to a BBQ potluck, family reunion, or summer lunch on the back deck.

We love that adding Isernio’s Garlic & Herb Diced Chicken Thighs to this salad quickly turns it into a full meal, loading it with protein and great flavors. Serve on a beautiful day when the grill is hot and the sun shines!

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Ingredients

  • 1 pound Isernio's Marinated Diced Chicken Thighs
  • ¾ cup toasted pecans
  • ½ small red onion, thinly sliced
  • 10 ounces fresh spinach
  • 1-quart strawberries hulled and quartered
  • ¾ cup crumbled feta cheese
  • .
  • Dressing
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 tablespoon poppy seeds
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Make the vinaigrette. In a medium bowl, combine the vinegar, olive oil, poppy seeds, honey, dijon mustard, salt, and pepper. Stir to combine.
  2. Heat one tablespoon of olive oil in a frying pan over medium-high heat. Add Isernio's Garlic & Herb Diced Chicken Thigh's to the pan. Let the chicken cook for about 10 minutes, stirring occasionally and breaking up if needed. Set aside to cool.
  3. Make the salad. Place the spinach on a large platter. Top with the strawberries, onion, pecans, feta, and cooked chicken. Drizzle with vinaigrette and serve family-style.
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