Indulge in a delightful summery feast with this vibrant salad, brimming with juicy strawberries, flavourful chicken, zesty feta, and crunchy cashews. Even those who are skeptical of spinach will be won over at first taste!

This salad is a harmonious blend of sweet and sharp elements, creating a refreshing and satisfying meal. Opt for a vegetarian version by omitting the chicken, or include it for a more protein-rich dish.

Not a fan of spinach? No worries! Rocket would make a great alternative. Don’t hesitate to personalise this salad to suit your preferences. You could try goat cheese instead of feta, walnuts in place of cashews, peaches instead of strawberries, or your favourite balsamic vinaigrette as the dressing. This flexible salad is perfect for using up what you have in kitchen to throw something delicious and healthy together.

Pro tip: If you’re planning to pack this salad for lunch or save some for later, add the dressing just before eating it to keep the spinach crisp and fresh.

Servings: 4
Preparation Time: 15 minutes
Total Time: 20 minutes


  • 2 tbsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Salt, to taste
  • Ground black pepper, to taste
  • 5 cups packed baby spinach (approx 150g)
  • 2 cooked chicken breasts, cut or shredded into pieces
  • 2 cups thinly sliced strawberries
  • 3/4 cup chopped toasted cashews
  • 1/4 small red onion, thinly sliced
  • 5 oz. feta, crumbled


  • In a spacious bowl, combine the lemon juice and mustard. Gradually add the olive oil while continuously whisking until the dressing is well-blended. Season with salt and pepper to your liking.
  • To the bowl, add the spinach, chicken, strawberries, 1/2 cup of the cashews, and red onion. Toss everything together until the ingredients are evenly coated with the dressing.
  • Serve the salad on individual plates, garnishing each with the remaining cashews and a generous sprinkle of crumbled feta. Enjoy your homemade, healthy and colourful Spring salad!