Strawberry & Kiwi Spinach Salad with Chicken

Spinach, kiwi and chicken salad

Summer has lots of warm, sunny days and is still supplying us with a bounty of fresh vegetables and fruits. This yummy salad can be whipped up nice and quick leaving you time to enjoy our beautiful summer nights. 

Spinach provides vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. 

Not a spinach fan? Romaine is a good substitute if you or someone in your family just won’t do spinach. Romaine is rich in vitamins and minerals A, K, C, folate, manganese, iron and potassium. 

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Either way, we are sure you will find this salad satisfying as a main dish or as a side with your chicken as the main event instead of in the salad.

Strawberry & Kiwi Spinach Salad with Chicken
Serves 2
Great salad any time, full of nutrients as a main course or as a side with chicken
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Ingredients
  1. 6 oz boneless, skinless chicken breast
  2. Juice of 2 lemons (½ cup)
  3. 1 sprig fresh rosemary, chopped (or 2 tsp dried)
  4. 1½ tsp olive oil, divided
  5. 1½ cups fresh strawberries, sliced
  6. ¼ cup balsamic vinegar
  7. 1/8 tsp sea salt
  8. 1/8 tsp freshly ground black pepper
  9. 4 cups fresh spinach or romaine
  10. 2 kiwis, peeled, cut into thin half-moons
Instructions
  1. 1. Cut chicken crosswise into 1/8″ thick slices. Combine lemon juice, chopped rosemary and ½ tablespoon of olive oil in a bowl. Pour mixture over chicken slices to marinate, coating evenly. Cover and refrigerate while you prepare the rest of the ingredients, or marinate overnight for best results.
  2. 2. In a blender, combine ½ cup sliced strawberries, remaining oil, balsamic vinegar, salt and pepper. Blend to incorporate flavors. Taste and adjust as needed.
  3. 3. Heat a skillet over medium-high heat. Drizzle water onto skillet. When water sizzles, place chicken, along with the marinade, on the skillet, and cook 3 minutes on one side. Flip and cook 2 more minutes, or until the chicken is no longer pink.
  4. 4. Divide spinach between 2 big plates. Top each plate with cooked sliced chicken, remaining strawberries and sliced kiwis. Drizzle with dressing. Serve.
Notes
  1. Calories: 359, Total Fats: 11 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 65 mg, Sodium: 296 mg, Total Carbohydrates: 35 g, Dietary Fiber: 6 g, Sugars: 20 g, Protein: 30 g, Iron: 5 mg
Adapted from Elizabeth Brown, MS, RD, CPT in Oxygen Magazine
Adapted from Elizabeth Brown, MS, RD, CPT in Oxygen Magazine
Natural Elements http://naturalelementshealth.com/clinic/
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