Description
A vibrant and refreshing Strawberry Chicken and Spinach Pasta Salad featuring tender chicken, fresh baby spinach, sweet strawberries, and nutty toasted almonds tossed with bowtie pasta and a flavorful poppy seed dressing. This salad combines sweet and savory elements perfect for a light lunch or dinner.
Ingredients
Scale
Salad
- 12 ounces bowtie pasta
- 2 cups cooked chicken breast, diced
- 2 cups fresh baby spinach, roughly chopped
- 1 1/2 cups fresh strawberries, sliced
- 1/3 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced almonds or pecans, toasted
Dressing & Seasoning
- 1/2 cup poppy seed dressing or balsamic vinaigrette
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the bowtie pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to cool it down, then set aside to drain well.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, diced cooked chicken breast, roughly chopped baby spinach, sliced strawberries, and thinly sliced red onion.
- Add Dressing and Toss: Drizzle the olive oil and your choice of poppy seed dressing or balsamic vinaigrette over the salad mixture. Gently toss everything until evenly coated with the dressing.
- Add Cheese and Nuts: Sprinkle the crumbled feta cheese and toasted almonds or pecans over the salad. Toss lightly again to combine all ingredients without breaking up the cheese and nuts.
- Season and Chill: Season the salad with salt and black pepper to taste. Cover and chill in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
Notes
- Grilled chicken adds extra flavor, but rotisserie chicken can be used for convenience.
- Substitute goat cheese for feta if preferred for a different tangy flavor.
- For added crunch, try using sunflower seeds or walnuts instead of almonds.
