Kiwi Strawberry Spinach Salad

Lemony chicken and a kiwi-strawberry dressing give this spinach salad a refreshing kick.

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Kiwi Strawberry Spinach Salad Recipe

Ready in: 20 minutes

Makes: 2 servings


  • 6 ounce boneless, skinless chicken breast
  • Juice of 2 lemons (1/2 cup)
  • 1 sprig fresh rosemary, chopped (or 2 tsp dried)
  • 1 1/2 teaspoon olive oil, divided
  • 1 1/2 cups fresh strawberries, sliced
  • 1/4 cup balsamic vinegar
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 cups fresh spinach
  • 2 kiwis, peeled, cut into thin half-moons


  1. Cut chicken crosswise into 1/8″ thick slices. Combine lemon juice, chopped rosemary and 1/2 tablespoon of olive oil in a bowl. Pour mixture over chicken slices to marinate, coating evenly. Cover and refrigerate while you prepare the rest of the ingredients, or marinate overnight for best results.
  2. In a blender, combine 1/2 cup sliced strawberries, remaining oil, balsamic vinegar, salt and pepper. Blend to incorporate flavors. Taste and adjust as needed.
  3. Heat a skillet over medium-high heat. Drizzle water onto skillet. When water sizzles, place chicken, along with the marinade, on the skillet, and cook 3 minutes on one side. Flip and cook 2 more minutes, or until the chicken is no longer pink.
  4. Divide spinach between 2 big plates. Top each plate with cooked sliced chicken, remaining strawberries and sliced kiwis. Drizzle with dressing. Serve.

Nutrients per serving: Calories: 359, Total Fats: 11 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 65 mg, Sodium: 296 mg, Total Carbohydrates: 35 g, Dietary Fiber: 6 g, Sugars: 20 g, Protein: 30 g, Iron: 5 mg

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