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Spinach & Strawberry Meal-Prep Salad
Carolyn A. Hodges, R.D.
“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.”
1 pound boneless, skinless chicken thighs
½ teaspoon kosher salt
½ teaspoon dried thyme
½ teaspoon ground pepper
8 cups baby spinach
2 cups sliced strawberries
¼ cup feta cheese (optional)
¼ cup chopped toasted walnuts
6 tablespoons Balsamic Vinaigrette (see Associated Recipes)
1Preheat oven to 400°F. Line a baking sheet with parchment or foil.
2Place 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.
3Divide spinach among 4 single-serving lidded containers (2 cups each). Top each with one-fourth of the sliced chicken, ½ cup sliced strawberries, 1 tablespoon feta (if using) and 1 tablespoon walnuts.
4Seal the salad containers and refrigerate for up to 4 days.
5Transfer 1½ tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 5 days.
6Dress the salads with the vinaigrette just before serving.
To make ahead: Refrigerate salad for up to 4 days, but wait to slice and add strawberries (and feta if using) until ready to eat.