This salad looks as nice as it tastes.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 teaspoons corn oil
- 1 skinless, boneless chicken breast half – cut into bite-size pieces
- ½ teaspoon garlic powder
- 1 ½ tablespoons mayonnaise
- ½ lime, juiced
- ½ teaspoon ground ginger
- 2 teaspoons milk
- 2 cups fresh spinach, stems removed
- 4 fresh strawberries, sliced
- 1 ½ tablespoons slivered almonds
- freshly ground black pepper to taste
Instructions
- Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
- In a bowl, mix mayonnaise, lime juice, ginger and milk.
- Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 117 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This is very good and so simple. I used precooked chicken breast cold. I substituted plain yogurt for the mayonnaise as suggested by the recipe submitter
Followed the directions with slight modifications. I added a little honey to the dressing to sweeten just a pinch. I added fig goat cheese to the salad. That’s all and it was amazing! Will make again
Fresh ingredients would’ve made it delicious. The powdered ginger and garlic gave it an unpleasant after taste.
have made this several times, the only thing I do different is I use orange juice or lemon juice as I have those trees,(instead of lime) and I don’t use ginger as my husband does not like ginger. but otherwise follow the recipe and it is always great.
I made with leftover roast chicken. Probably used a little too much lime juice and sweetened with a little Splenda. Very good.
This is my all-time recipe for a lunch time or dinner time salad. Whenever you can get your hands on fresh strawberries and spinach, your salad problems are dramatically reduced. I season the chicken with a bit of adobo seasoning when cooking, in lieu of the garlic (I know, I’m one of the few who doesn’t tolerate garlic well). The lime makes the dressing very refreshing. I’ve put a teaspoon or two into my favorite ranch dressing just to perk it up a bit and we really liked it. Also used pecans instead of the almonds, just because they’re preferred. Again, it’s an all time, all season, AllRecipe fav.
Very nice!! My 4 1/2yr. old daughter even enjoyed it, which was a plus!
The salad was very good, especially nice on a hot day. I liked the dressing, however my husband did not which is why I gave it four stars instead of five. I didn’t have sliced almonds, so I chopped some and lightly toasted them on the stove. Also, I cut the chicken in small medallions and used Chef John’s technique in his honey brined fried chicken recipe which we love.
This is a wonderful salad. I have a soup bowl which is perfect for serving. Instead of placing the strawberries in the salad, I pull off the stems from the spinach, put on the slivered almonds then ring the outside of the bowl with sliced berries. The dark green, bright red and cream colored nuts makes for a beautiful looking salad. I used it just as a salad with the chicken seperate. My friends that I had for dinner kept dipping the chicken in the dressing until it was gone. Thanks for a fun recipe.
Great summer salad.
This salad is really tasty even without the chicken, although the chicken does round it out. And it was quite easy to scale down to one serving. Love it!
The dressing is what makes this amazing with the strawberries. Make this, without the chicken it is fine, but trade the chicken for fresh grilled salmon and you have a new taste all together 🙂
everything was great except the dressing.
I used left over chicken for this salad and it tasted delish. I didn’t have almonds so I used walnuts! Also, thought I’d sweeten up the dressing a bit…added honey! YUM!!! I will make this again!
Refreshing…first few bites I didn’t think it was anything spectacular, but I enjoyed it after that. Light and summery.
This was a wonderful summer salad. The first time we made it was exactly as recipe stated and was delicious. The next time we made it I used half the dressing and also pureed some strawberries in the processor and drizzled it over the salad this was a huge hit. Husband and kids recommend adding it to the weekly menu.
This is a first not giving 4 plus stars and this would be a 5 star recipe if not for the dressing. The salad by itself is 5 stars and delicious but the dressing was awful and we didn’t even use it. I like ginger and lime but with the mayo and everything it was not good. I will make this salad again but never ever make the dressing. Maybe following some of the reviewers advise would make it better but I am not sure I would even try. Our raspberry vinaigrette dressing tastes fabulous with this.
As per other reviewers, added two truvia packets for some sweetness, poppy seeds, used yogurt instead of mayo, but did add one tbs. of mayo in addition because it didn’t taste that great with just yogurt. Also made the candied pecans which went well w/ the salad. DH raved about it and didn’t even complain that we were just having salad for dinner.
Followed some suggestions of others (olive-oil mayo, lime zest and some sugar) and used leftover grilled chicken in mine. For another layer of taste, used Planters’ Chile-Lime flavored almonds. The ginger is pretty prominent. Overall, it’s a refreshing dinner salad.
My boyfriend made it for dinner one evening knowing I was counting calories. It was fabulous! I’ll make it regularly.
This was really good! Quick and easy too! I used poppy seed dressing to save time and it was delicious!! My picky 8 year old gobbled it up.