Recipe Background
Strawberry Patch Salad blends nostalgia and ease with chicken and fresh elements.
The first time I made what would become my beloved Strawberry Patch Salad, it was the morning of my cousin Amy's wedding. As Amy’s slightly flustered bridesmaid, I needed a dish that balanced both elegance and ease—a dish that would keep us nourished and ready for speeches and dancing. With chicken thighs always on hand, I marinated them in dried thyme, kosher salt, and a pinch of black pepper for depth. Roasting them filled my bustling kitchen with warm, fragrant notes—a small moment of calm among the bustling preparations.
As I sliced through bright strawberries, I couldn’t help but reminisce about the endless summer days Amy and I spent berry picking in our grandmother's garden. Those juicy little gems brought a touch of youthful nostalgia to our adult celebration. I knew the sweetness needed a savory counterpart, so I tossed in tender baby spinach and crumbled feta—a mild contrast to highlight the berries' natural sweetness. Toasted walnuts provided a perfect crunchy texture, making the salad delightfully memorable.
While the morning flew by and my heels clicked hastily across the hardwood floors, I took a moment to drizzle in balsamic vinaigrette just before serving. A practical tip from an old mentor whispered in my ear—letting the chicken rest before slicing ensures immaculate, tender bites. As the day unfolded into magic, this salad became the unsung hero, its flavors singing the perfect harmony for a momentous day. A dish destined to become a tradition at every family gathering.
Ingredients
- 1 pound chicken thighs boneless and skinless
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 8 cups baby spinach
- 2 cups strawberries sliced
- 1/4 cup feta cheese optional
- 1/4 cup walnuts toasted and chopped
- 6 tablespoons balsamic vinaigrette
Directions
- Preheat the oven to 400 degrees F.
- Line an 18x26-inch baking sheet with parchment paper or aluminum foil.
- Add the chicken thighs to the prepared baking sheet and sprinkle with the kosher salt, the dried thyme, and the ground black pepper.
- Bake the chicken thighs, uncovered, flipping once halfway through, until they reach an internal temperature of 165 degrees F, about 15-17 minutes.
- Allow the chicken thighs to cool.
- Use a knife to cut the chicken thighs into bite-size pieces.
- In a large bowl, add the sliced chicken, the baby spinach, the strawberries, the feta cheese, the walnuts, and the balsamic vinaigrette and toss to combine.
- Plate and serve.
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