Spinach, Berries and Chicken Salad

Spinach, Berries and Chicken Salad is hearty, healthy, and a delicious way to get more fruit (and veg) into your diet. Add some crusty bread for a perfect summer meal.

Spinach, Berries and Chicken Salad Recently I was approached by the people at Wellmark about featuring one of their healthy recipes, as part of their “75 Days, 75 Ways” campaign to help promote healthy living.

As part of the celebration of their 75th anniversary, they’re also running a contest, which you’ll find more details after the recipe. I said I would, as I’m on the lookout for more healthy recipes to add to my repertoire that my family (the bambino) will actually eat.

This Spinach, Berries and Chicken Salad is one such recipe.

Spinach, Berries and Chicken SaladBaby spinach, chicken, strawberries and kiwi–What’s not to love? Okay, the bambino wasn’t keen on the kiwi, but Jay and I loved it. The dressing is pretty good, although because I didn’t have honey mustard in the fridge, I used stone-ground (that, and, well, there’s my dislike of honey in general).

It was really good–Which says a lot, given just how much I dislike honey! And it’s perfect for using up summer berries. 

As part of the anniversary celebration, Wellmark will be giving away $75,000 in grants to qualifying 501c3 and 501c4 nonprofit organizations who promote health and wellness. The deadline for applications is August 5, which has passed (yeah, that’s my fault this post is late). However, voting for the public opens August 20, so you can check out the entries and vote.

The contest is open to organizations in Iowa and South Dakota.

Yield: 4

Spinach, Berries and Chicken Salad

Spinach, Berries and Chicken Salad
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

For the Salad:

  • 6 cups baby spinach or lettuce leaves
  • 1 pound cubed, cooked chicken
  • 1 cup hulled and sliced fresh strawberries
  • 2 kiwis, peeled and cut crosswise into 1/4-inch-thick slices
  • 1/2 cup salted, dry-roasted cashews

For the Dressing:

  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons honey
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons stone-ground mustard
  • Salt and freshly ground black pepper to taste

Instructions

In a small bowl, whisk together the dressing ingredients.

Plate the salads individually, by placing the spinach first, then topping with the chicken, berries, kiwi and cashews. Serve the dressing on the side or drizzle over the plates.

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