Strawberry Chicken Spinach Salad with Creamy Balsamic

Name: Strawberry Chicken Spinach Salad with Creamy Balsamic
Total time: 15 min
Yield: 1 serving
Ingredients: 1 tsp olive oil (4.8 g); 1 tsp balsamic vinegar (5 g); 1 tbsp plain coconut yogurt (15 g); 1 dash kosher salt (0.63 ml); 1/4 tsp black pepper (0.57 g); 1 cup baby spinach (30 g); 4 oz, boneless, cooked, skinless chicken breast, shredded (112 g); 1 cup strawberries, sliced (152 g); 1/4 cup blueberries (36.25 g); 1/4 medium cucumber, chopped (50.25 g); 1 tbsp pumpkin seeds (7 g); 2 oz goats cheese (soft) (crumbled) (56.7 g)

Shredded chicken, berries, cucumber, goat cheese, and pumpkin seeds make a fresh lunch that keeps the macros honest.

15 minServes 1lunch high-protein quick

473

Calories

42g

Protein

22g

Carbs

25g

Fat

Per serving, calculated from exact quantities.

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Gather

Ingredients

Tap to check off as you gather · serves 1

Cook

Method

1
In a small bowl, whisk together the olive oil, balsamic vinegar, yogurt, salt, and pepper until smooth to create a creamy balsamic dressing.
2
In a large bowl, combine the spinach, chicken, strawberries, blueberries, cucumber, pumpkin seeds, and goat cheese.
3
Drizzle the creamy balsamic dressing over the salad and toss gently until evenly coated.
4
Serve immediately.

Renee's note

“Pack the dressing separately if you’re taking it for lunch, then toss right before eating so the spinach stays crisp. Keep refrigerated at 40°F (4°C) or below. For transport, use an insulated bag with at least two cold sources, and discard food left at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).”

Renee's tweak

Keep the pumpkin seeds dry until serving, then scatter them over the dressed salad so they keep their crunch.

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