Single recipe



In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper. Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine. Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.


  • 2 tbsp. fresh lemon juice
  • 200 gms cut strawberries
  • 1/2 tsp Dijon mustard
  • 30 ml extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 150 gms baby spinach
  • 2 pan cooked chicken breasts, cut into 1/2" pieces
  • 60 gms thinly sliced strawberries
  • 100 gms chopped toasted pecans
  • 40 gms small red onion, thinly sliced
  • 100 gms feta, crumbled