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Strawberry Chicken Spinach Salad
PregnancyAmericanEasyServes 225 min
Fresh spinach topped with fully cooked sliced chicken, fresh strawberries, and a sprinkle of pecans with a light vinaigrette.
This bright, fresh salad is perfectly tailored for the very beginning of pregnancy. The abundant folate in the spinach is crucial for protecting the baby's neural tube, which forms and closes in these early weeks. Meanwhile, the combination of iron-rich greens and vitamin C-packed strawberries maximizes iron absorption, helping the mother build the extra blood supply she and the baby will soon need.
View Nutrition Facts
One serving≈540 kcal · 42 g protein
Calories540 kcal
Protein42 g
Carbs16 g · 9.8g sugar
Fat35 g · 4.5g sat
Fiber4.3 g
Sodium510 mg
Folate144 mcg DFE
Iron3.1 mg
Calcium110 mg
Choline139 mg
Iodine36 mcg
Vitamin D8.4 IU
Vitamin B120.5 mcg
DHA + EPA24 mg
Zinc2.5 mg
from its ingredients
Ingredients
12 oz chicken breast, cooked thoroughly and sliced
4 cups fresh spinach, washed thoroughly
1 cup strawberries, washed and sliced
¼ cup pecans, chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
½ tbsp dijon mustard
½ tbsp honey
1 tbsp cooking oil (for chicken)
¼ tsp salt
¼ tsp black pepper
Method
- 1Heat the cooking oil in a skillet over medium-high heat. Season the chicken breast with a pinch of salt and pepper, and cook for 6-8 minutes per side, or until fully cooked through (no pink remains). Let rest, then slice.
- 2While the chicken rests, whisk together the olive oil, balsamic vinegar, dijon mustard, honey, salt, and black pepper in a small bowl to make the dressing.
- 3Divide the thoroughly washed spinach between two large bowls.
- 4Top the spinach with the cooked sliced chicken, sliced strawberries, and chopped pecans.
- 5Drizzle the balsamic dressing evenly over both salads and serve immediately.
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