No-Cook Chicken Salad With Spinach & Strawberries
When it’s this damn hot outside, you’ve got to get creative to stay out of the kitchen. Fortunately, with summer produce in abundance you’ve got lots of options. I use rotisserie chicken from the grocery store to make this outrageously delicious spinach salad. With sweet strawberries, crunchy pecans and tangy blue cheese, you don’t feel like you’re missing out on a delicious meal by having salad for dinner. Plus it makes an easy and beautiful meal when you’re entertaining. Try it with our Chilled Cucumber Soup!
MORE: Our Favorite No-Cook Recipes
Photo credit: Emily Kate Roemer/ClintonKelly.com
Spinach, Chicken & Strawberry Salad
Prep time: 15 minutes
Cook time: None!
Ingredients
2 c shredded Rotisserie Chicken
½ c Mandarin Orange Segments
½ c Strawberries, Sliced
⅓ c Blueberries
5 oz Baby Spinach (one small clamshell package)
¼ c Toasted Pecans
⅓ c Crumbled Blue Cheese
For the Dressing
⅓ cup Olive Oil
2 tbsp. White Wine Vinegar
1 tsp. Dijon Mustard
1 tsp. Poppy Seeds
MORE: No-Mayo Thai-Inspired Chicken Salad
Directions
1. Combine ingredients in a large bowl.
2. In a smaller bowl, whisk together the dressing ingredients. Pour half of the dressing over the salad and toss to lightly coat.
3. Serve salad and drizzle with additional dressing if desired.
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