Description
A vibrant and refreshing Strawberry Chicken and Spinach Pasta Salad featuring tender chicken, fresh strawberries, baby spinach, and tangy feta cheese tossed with a honey balsamic dressing. Perfect for a healthy and colorful main course, ideal for summer meals.
Ingredients
Scale
Salad
- 8 ounces rotini or bowtie pasta
- 2 cups cooked chicken breast, diced
- 2 cups fresh baby spinach
- 1 1/2 cups fresh strawberries, sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced almonds, toasted
Dressing
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Boil the rotini or bowtie pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it completely.
- Combine Salad Ingredients: In a large bowl, add the cooled pasta, diced cooked chicken breast, fresh baby spinach, sliced strawberries, thinly sliced red onion, crumbled feta cheese, and toasted sliced almonds. Gently toss to mix.
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- Toss the Salad: Pour the dressing over the pasta salad mixture and toss gently until all ingredients are evenly coated.
- Chill and Serve: Cover and refrigerate the salad for at least 20 minutes to allow flavors to meld. Serve chilled for best taste and freshness.
Notes
- Grilled chicken adds extra flavor, but rotisserie chicken works well for convenience.
- Substitute goat cheese for feta if preferred.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
