Ingredient Meat & Poultry Chicken Chicken Tenders Strawberry-Balsamic Spinach Salad with Chicken 5.0 (4) 4 Reviews A quick blender vinaigrette does double duty as dressing for this strawberry spinach salad and, with the addition of ketchup and strawberry preserves, as a barbecue sauce for the tenders. By Adam Dolge Adam Dolge Adam Dolge is an award-winning journalist, writer and recipe developer. He is the author and food photographer for the blog The Real Recipes, where he shares recipes inspired by his experience working for food magazines and professional test kitchens. EatingWell's Editorial Guidelines Updated on April 18, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Blaine Moats Prep Time: 25 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Nutrition Profile: Healthy Aging Healthy Immunity High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 cups quartered strawberries, divided 2 tablespoons balsamic vinegar ¼ teaspoon salt plus 1/8 teaspoon, divided ½ teaspoon ground pepper, divided 3 tablespoons extra-virgin olive oil 1 tablespoon ketchup 1 tablespoon strawberry preserves 1 pound chicken tenders 1 (5 ounce) package baby spinach ½ cup sliced almonds, toasted ½ cup crumbled feta cheese ½ cup torn fresh basil leaves Directions Preheat grill to medium-high. Combine 1 cup strawberries, vinegar and 1/4 teaspoon each salt and pepper in a blender. Blend until smooth. With the motor running, slowly drizzle in oil. Transfer 1/2 cup of the vinaigrette to a large bowl. Add ketchup and preserves to the blender and pulse until smooth. Sprinkle chicken with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Oil the grill rack. Grill the chicken until it releases easily, 1 to 2 minutes. Flip and baste with the BBQ sauce from the blender. Cook, flipping and basting every 15 seconds, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes more. Transfer to a plate and let rest for 5 minutes. Add spinach, almonds, feta, basil and the remaining 1 cup strawberries to the vinaigrette; toss to combine. Serve the salad topped with the chicken. Originally appeared: EatingWell Magazine, June 2020 Save Rate Print Nutrition Facts (per serving) 389 Calories 23g Fat 16g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3 oz. chicken & 2 cups salad Calories 389 % Daily Value * Total Carbohydrate 16g 6% Dietary Fiber 4g 14% Total Sugars 10g Added Sugars 3g 6% Protein 30g 59% Total Fat 23g 30% Saturated Fat 6g 28% Cholesterol 79mg 26% Vitamin A 2700IU 54% Vitamin C 54mg 59% Folate 35mcg 9% Sodium 513mg 22% Calcium 193mg 15% Iron 3mg 17% Magnesium 96mg 23% Potassium 435mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.