One of our most popular salad recipes, Spinach-Strawberry Salad with Feta & Walnuts (see Associated Recipes), gets a makeover in these simple yet totally satisfying meal-prep spinach salad bowls. They require minimal prep and can be customized to your taste. Swap in roasted salmon for the chicken thighs, and almonds or pecans for the walnuts, and use any fresh berry that looks good at your market.

Carolyn A. Hodges, R.D.
Source:, August 2019


Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil.

  • Place chicken on the prepared baking sheet. Sprinkle all over with salt, thyme and pepper. Roast, flipping once, until the chicken is cooked through and reaches an internal temperature of 165°F, 15 to 17 minutes. Set aside to cool, then slice into bite-size pieces.

  • Divide spinach among 4 single-serving lidded containers (2 cups each). Top each with one-fourth of the sliced chicken, 1/2 cup sliced strawberries, 1 tablespoon feta (if using) and 1 tablespoon walnuts.

  • Seal the salad containers and refrigerate for up to 4 days.

  • Transfer 1 1/2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 5 days.

  • Dress the salads with the vinaigrette just before serving.

Nutrition Facts

374 calories; protein 25.5g 51% DV; carbohydrates 14.4g 5% DV; exchange other carbs 1; dietary fiber 5g 20% DV; sugars 6.2g; fat 23.8g 37% DV; saturated fat 4.2g 21% DV; cholesterol 75.5mg 25% DV; vitamin a iu 7448.3IU 149% DV; vitamin c 81.4mg 136% DV; folate 34.3mcg 9% DV; calcium 143.2mg 14% DV; iron 5.5mg 31% DV; magnesium 123mg 44% DV; potassium 344.6mg 10% DV; sodium 527mg 21% DV; thiamin 0.1mg 10% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
such a good combination of flavors. held up well 3 days later, too Read More