with Roasted Chicken and Chickpea Pasta

Fresh spinach, tangy sweet strawberries and chickpea pasta combine to create a textural, savory sweet salad!

If you’re okay with fruit in your salad then you’re going to love this bright spring mix! But you clicked yourself here so I think we’re all in good company 🙂

I personally love nothing more than a sweet and savory combo and this salad is JUST that. Sweet strawberries, salty feta, savory roasted chicken, crunchy walnuts, creamy avocado, chewy pasta and tangy vinaigrette combine to create this insanely textural salad!

I used shredded rotisserie roasted chicken and lower carb chickpea rotini pasta to add extra protein to our veggies. Spinach is a nice mild lettuce to use as a base (packed with nutrients, might I add) and pairs well with the sweetness from the strawberries and brininess of the feta crumbles.

Did I mention this comes together as quickly as you can boil pasta? You can swap out the pasta for anything you might like or skip altogether, but if you have any half empty boxes of dried pasta in your pantry then use them for this! It added a really nice chewiness and bite to the salad for sure.

The full recipe is below, but here’s what you need to make this Strawberry Spinach Salad:

Fresh spinach leaves
rotisserie chicken breasts
fresh strawberries
dried chickpea pasta
diced avocado
feta crumbles
chopped walnuts
Apple cider vinaigrette (or your favorite light dressing)

I use a simple apple cider vinegar + olive oil dressing for almost all salads and I’ll share it below! Hope you love this fresh and springy mix!

More Salad Recipes You Might Love!

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Strawberry Spinach Salad with Chicken and Pasta

Fresh spinach, tangy sweet strawberries and chickpea pasta combine to create a textural, savory sweet salad!

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course, Salad

Cuisine American

Servings

Ingredients

2 cups fresh spinach leaves
1-2 breasts rotisserie chicken shredded
½ lb. dried chickpea pasta
1 cup organic strawberries stemmed and quartered
1/2 avocado diced
¼ cup feta crumbles
¼ cup chopped walnuts

apple cider vinaigrette

¼ cup apple cider vinegar
¼ cup olive oil
1 clove garlic smashed
¼ tsp. kosher salt
¼ tsp. pepper

Instructions

Bring a medium pot of water to a boil over high heat. Once boiling, add chickpea pasta and cook according to package instructions. When cooked, drain and rinse with cool water.
In the meantime, chop all ingredients for the salad + whisk together vinaigrette ingredients.
Arrange spinach in a salad bowl, then start to layer on ingredients: shredded chicken, cooled pasta, strawberries, avocados, feta crumbles and walnuts.
Pour dressing over salad and toss! Serve immediately.