This post may contain affiliate links. For more information, see our Affiliate Disclosure Policy.
Looking for a fresh, vibrant, and nutrient-packed meal that’s easy to prep ahead of time? This Spinach & Strawberry Meal-Prep Salad is the perfect blend of sweet, savory, and crunchy textures. With juicy roasted chicken, sweet strawberries, crunchy walnuts, and creamy feta (optional!), this salad is both satisfying and light. Whether you’re meal-prepping for the week or need a quick lunch, this recipe is a great balance of flavor and nutrition.
Why You’ll Love This Recipe
Key Benefits
- Easy Meal Prep – Assemble in under 30 minutes for four ready-to-go lunches.
- Healthy & Nutrient-Dense – Packed with protein, fiber, and antioxidants.
- Great for Any Diet – Naturally gluten-free, dairy-free (if you skip the feta), and high-protein.
- Deliciously Fresh – A perfect mix of sweet, savory, and crunchy textures.
Taste & Texture
- Sweet & Tangy – The strawberries and balsamic vinaigrette add a refreshing contrast.
- Tender & Juicy – Roasted chicken thighs provide a flavorful, juicy protein.
- Crunchy & Creamy – Walnuts and feta create a delightful textural balance.
Dietary Attributes
- Dairy-free (if omitting feta)
- Soy-free
- High-protein
- Egg-free
- Gluten-free
- Low-calorie
Ingredients & Substitutions
Ingredient List
- 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
Notes on Quality
For the best flavor, use fresh strawberries and baby spinach. If you prefer, you can swap chicken thighs for chicken breast, though thighs tend to be juicier and more flavorful. Toasting the walnuts enhances their crunch and adds a deeper nutty taste.
Possible Substitutions
- Dairy-free? Omit the feta or use a dairy-free alternative.
- Nut-free? Swap walnuts for sunflower or pumpkin seeds.
- Vegetarian? Replace the chicken with chickpeas or tofu for a plant-based protein source.
- Different greens? Try mixed greens or arugula for a peppery bite.
Step-by-Step Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment or foil.
- Season the chicken with salt, thyme, and pepper.
- Roast for 15-17 minutes, flipping once, until the chicken reaches an internal temperature of 165°F.
- Cool & Slice the chicken into bite-size pieces.

- Assemble the salads by dividing spinach into four single-serving lidded containers.
- Top each salad with one-fourth of the sliced chicken, ½ cup strawberries, 1 tablespoon feta (if using), and 1 tablespoon walnuts.
- Portion the balsamic vinaigrette into small lidded containers (1 ½ tablespoons per salad).
- Store the salads in the refrigerator for up to four days.
- Dress the salads with vinaigrette just before serving.
Expert Tips & Tricks
Best Practices
- Let the chicken cool before slicing to retain juiciness.
- Use a sharp knife to slice strawberries cleanly and prevent them from becoming mushy.
- Store dressing separately to keep the salad fresh and crisp.
Common Mistakes
- Not drying the spinach properly – Wet spinach can make the salad soggy.
- Overcooking the chicken – Use a meat thermometer to ensure it’s juicy and not dry.
- Adding dressing too early – This makes the salad wilt faster.
Time-Saving Tips
- Buy pre-washed spinach and pre-sliced strawberries to cut prep time.
- Cook extra chicken to use in other meals throughout the week.
- Toast walnuts in advance and store them in an airtight container.
Serving Suggestions
Pairings
- Serve with a slice of whole-grain bread for extra fiber.
- Pair with a cup of soup like a light tomato or vegetable broth-based option.
- Add a boiled egg for an extra protein boost.
Presentation Ideas
- Arrange strawberries in a fan shape on top for an elegant look.
- Use a wide, shallow bowl to showcase the ingredients beautifully.
- Sprinkle extra walnuts and feta on top just before serving for added texture.
Beverage Pairings
- A crisp white wine like Sauvignon Blanc complements the fruitiness.
- Try a refreshing iced green tea for a light and healthy option.
- A berry-infused sparkling water enhances the fruity flavors.
Storage & Reheating
Leftover Storage
- Keep salads in airtight containers for up to 4 days in the fridge.
- Store vinaigrette separately to prevent sogginess.
Reheating Methods
- If using pre-cooked refrigerated chicken, microwave for 30 seconds before adding to the salad.
- Serve cold for a refreshing, crisp texture.
Frequently Asked Questions
Substitutions & Adjustments
Can I use frozen strawberries? Fresh is best, but if using frozen, thaw and pat dry before adding.
Can I swap balsamic vinaigrette? Yes! A honey mustard or citrus dressing works well.
What if I don’t have walnuts? Pecans or almonds are great alternatives.
Troubleshooting
Why is my chicken dry? Try not to overcook it; using thighs instead of breasts can help keep it juicy.
How do I keep my spinach fresh? Store it in a paper towel-lined container to absorb excess moisture.
Variations & Customizations
Dietary Adaptations
- Vegan: Swap chicken for marinated tofu or chickpeas.
- Keto: Reduce strawberries slightly and add avocado for extra healthy fats.
- Paleo: Use a paleo-friendly dressing with no added sugars.
Flavor Twists
- Add avocado for extra creaminess.
- Sprinkle pomegranate seeds for a tart burst of flavor.
- Drizzle honey over the walnuts for a touch of sweetness.
Seasonal/Holiday Versions
- Use cranberries and pecans in fall for a seasonal twist.
- Swap strawberries for peaches in the summer.
- Add roasted butternut squash for a winter-friendly version.
Conclusion
This Spinach & Strawberry Meal-Prep Salad is an easy, nutritious, and flavorful option for anyone looking to add fresh, healthy meals to their week. With simple ingredients and quick preparation, it’s a meal-prepper’s dream. Try it out, and let me know how you liked it in the comments!
For more fresh salad ideas, check out these delicious recipes:
Beet Garden Salad with Goat Cheese
Tomato Feta Salad
Follow me on Pinterest for more meal-prep inspiration: Cooking with Callie on Pinterest



Spinach & Strawberry Meal-Prep Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Spinach & Strawberry Meal-Prep Salad is a fresh, nutrient-packed dish perfect for busy days. Juicy roasted chicken, sweet strawberries, crunchy walnuts, and creamy feta sit on a bed of baby spinach, drizzled with balsamic vinaigrette. It’s a delicious, high-protein meal that stays fresh for days, making it the perfect grab-and-go lunch.
Ingredients
- 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
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment or foil.
- Place chicken on the prepared baking sheet and season with salt, thyme, and pepper.
- Roast for 15-17 minutes, flipping once, until the internal temperature reaches 165°F.
- Let the chicken cool, then slice into bite-size pieces.
- Divide spinach among four meal-prep containers (2 cups each).
- Top each with one-fourth of the chicken, ½ cup strawberries, 1 tablespoon feta (if using), and 1 tablespoon walnuts.
- Seal the containers and refrigerate for up to four days.
- Portion 1 ½ tablespoons balsamic vinaigrette into small containers and store separately.
- Dress the salad with vinaigrette just before serving.
Notes
- For best flavor, use fresh strawberries and baby spinach.
- Swap chicken thighs for chicken breast if preferred.
- Store vinaigrette separately to keep the salad crisp.
- Toast walnuts in advance for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Meal Prep
- Method: Roasting, Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 meal-prep salad
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg