Strawberry & Spinach Salad with Rosemary Grilled Chicken | Recipe


Celebrate strawberry season with this easy, protein-packed spinach salad. We lightened up classic creamy poppy seed dressing by swapping the sugar for honey and added nutrients by replacing the poppy seeds with chia seeds. Talk about a fresh take on a spring favorite!

Strawberry & Spinach Salad with Rosemary Grilled Chicken


  • 2 cups (1 pint) strawberries, hulled and halved or quartered
  • 1 1/2 tablespoons white wine or apple cider vinegar
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons low-fat Greek yogurt
  • 2 teaspoons chia seeds
  • 1 teaspoon minced shallot
  • 1/4 teaspoon Dijon mustard
  • 1 pinch salt
  • 2 1/2 tablespoons mild olive oil
  • 8 cups baby spinach
  • 2 cups shredded rotisserie chicken breast (skin and bones discarded)
  • 1/4 cup toasted sliced almonds


Finely chop one strawberry and place it in a small mixing bowl. Add the vinegar, honey, yogurt, chia seeds, shallots, mustard and salt and whisk until everything is well combined. Gradually whisk in the olive oil in a slow, steady stream.

Divide the spinach among four shallow bowls. Top with the chicken, strawberries and almonds. Drizzle salads with dressing and serve.

Nutrition Information

Serves: 4 |  Serving Size: 2 cups spinach, 1/2 cup shredded chicken, 1/2 cup strawberries, 1 tablespoon almonds, 1 1/2 tablespoons dressing

Per serving: Calories: 317; Total Fat: 16g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 61mg; Sodium: 132mg; Carbohydrate: 18g; Dietary Fiber: 5g; Sugar: 10g; Protein: 28g

Nutrition Bonus: Potassium: 782mg; Iron: 24%; Vitamin A: 162%; Vitamin C: 116%; Calcium: 16%

Recipe and photo by Ivy Manning

The post Strawberry & Spinach Salad with Rosemary Grilled Chicken | Recipe appeared first on Under Armour.

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