All Recipes - Strawberry & Walnut Spinach Salad with Herb Chicken & Avocado-Lime Vinaigrette (MIND Diet)

Strawberry & Walnut Spinach Salad with Herb Chicken & Avocado-Lime Vinaigrette (MIND Diet)



This vibrant and nutrient-packed salad is a perfect blend of sweet, savory, and tangy flavors. Loaded with brain-boosting spinach, heart-healthy walnuts, and fresh strawberries, it’s not just delicious—it’s also packed with antioxidants, healthy fats, and lean protein. The herb-marinated chicken adds a savory depth, while the creamy avocado-lime vinaigrette ties everything together for a refreshing and satisfying meal.

Strawberry & Walnut Spinach Salad with Herb Chicken & Avocado-Lime Vinaigrette (MIND Diet)

Total Time: 45 minutes

Servings: 4

Ingredients

For the Herb-Marinated Chicken

  • 1 lb chicken, boneless skinless breasts
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme
  • salt
  • pepper
  • liquid smoke, natural, a few drops, optional

Toasted Walnuts

  • 1/3 cup walnuts

For the Avocado-Lime Vinaigrette

  • 1 ripe avocado
  • 2 tbsp olive oil
  • 2 tbsp lime juice, fresh
  • 1 tsp Dijon mustard
  • 1 tbsp parsley
  • salt, to taste
  • pepper, to taste
  • 3 tbsp water, to thin

For the Salad Base

  • 8 cups spinach
  • 2 cups strawberries, hulled and sliced
  • 1 avocado, sliced
  • 2 cups cooked quinoa
  • quick pickled red onions
  • 4 tbsp hemp seeds

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, herbs, salt, and pepper.
  3. Coat the chicken in the marinade and let sit for 15-30 minutes (or longer in the refrigerator for deeper flavor).
  4. Sear (Optional but Recommended): Heat 1 tsp olive oil in an oven-safe skillet. Sear chicken 2 minutes per side over medium-high heat for light browning.
  5. Roast Uncovered: Transfer to the oven and bake for 10-12 minutes, until the internal temp reaches 165°F (74°C).
  6. Optionally, brush with a small amount of natural liquid smoke in the last 2 minutes for added depth.
  7. Rest 5 minutes, then slice.
  8. Prepare the Walnuts: In a dry skillet over medium heat, toast walnuts for 3-5 minutes, stirring frequently until fragrant.
  9. Make the Avocado-Lime Vinaigrette: In a blender or small bowl, blend or mash avocado with olive oil, lime juice, Dijon mustard, herbs, salt, and pepper
  10. Thin with water to desired consistency.
  11. Assemble the salad starting with a bed of fresh spinach.
  12. Arrange sliced strawberries, avocado, quinoa, sliced chicken, toasted walnuts, red onion, and hemp seeds over the greens.
  13. Drizzle with the avocado-lime vinaigrette.

Why You'll Love This



Published: Mar 05, 2025