Oh, do we have a sweet surprise for you! This juicy, fruit-field of unexpected flavors known as the Strawberry Patch Salad will have you looking for these delectable berries all year long. Enjoy the packed-with-a-punch, tender chicken thighs lined in a row with the dripping-with-goodness, fresh, and ripe strawberries, all drenched with your favorite tangy balsamic vinaigrette. Shortcake will have to take a break while we enjoy this luscious one-of-a-kind Strawberry Patch Salad. Next time you’re in a jam for something fresh and different, pick this for your lunch or brunch and it will patch your need-for-seeds (and salad) right up!
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
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line an 18×26-inch baking sheet with parchment paper or aluminum foil.
Step 3 –Add the chicken thighs to the prepared baking sheet and sprinkle with the kosher salt, the dried thyme, and the ground black pepper.
Step 4 –Bake the chicken thighs, uncovered, flipping once halfway through, until they reach an internal temperature of 165 degrees F, about 15-17 minutes.
Step 5 –Allow the chicken thighs to cool.
Step 6 –Use a knife to cut the chicken thighs into bite-size pieces.
Step 7 –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.
Step 8 –Plate and serve.