Spinach & Strawberry Meal-Prep Salad

1  lb.		boneless, skinless chicken thighs
1  teaspoon		kosher salt
1  teaspoon		dried thyme
1  teaspoon		ground pepper
8  cups		baby spinach
2  cups		sliced strawberries
1  cup		feta cheese (Optional)
1  cup		chopped toasted walnuts
6  tablespoons		Balsamic Vinaigrette

Tip: Click on the ingredient links to learn the nutritional information for all the Spinach & Strawberry Meal-Prep Salad ingredients. The serving size for any ingredient in Spinach & Strawberry Meal-Prep Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

DirectionsInstructions Checklist
Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil.

Step 2
Place chicken on the prepared baking sheet. Sprinkle all over with salt, thyme and pepper. Roast, flipping once, until the chicken is cooked through and reaches an internal temperature of 165°F, 15 to 17 minutes. Set aside to cool, then slice into bite-size pieces.

Step 3
Divide spinach among 4 single-serving lidded containers (2 cups each). Top each with one-fourth of the sliced chicken, 1/2 cup sliced strawberries, 1 tablespoon feta (if using) and 1 tablespoon walnuts.

Step 4
Seal the salad containers and refrigerate for up to 4 days.

Step 5
Transfer 1 1/2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 5 days.

Step 6
Dress the salads with the vinaigrette just before serving.

To make ahead
Refrigerate salad for up to 4 days, but wait to slice and add strawberries (and feta if using) until ready to eat.