This delicious salad is packed with protein, fresh produce, and nuts, and then topped with a mouthwatering poppy seed dressing. It’s also a perfect way to use leftover chicken and make it into a visual masterpiece.

Recipe and photo by Lindsay Livingston, R.D., of The Lean Green Bean. On Instagram @theleangreenbean.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>4 cups  baby spinach  </li>
                                            <li>6 oz.  cooked chicken  </li>
                                            <li>½ cup   cooked corn  </li>
                                            <li>½ cup  sliced strawberries  </li>
                                            <li>3 Tbsp. crumbled feta cheese  </li>
                                            <li>1/3 cup  pecans  </li>
                                            <li>1/2 cup  avocado</li>
                                            <li>1/4 cup  red onion  </li>
                                            <li>1 Juice from lemon</li>
                                            <li>1 Tbsp.   vegetable oil  </li>
                                            <li>2 Tbsp.  white wine vinegar  </li>
                                            <li>1/2 tsp.   sugar  </li>
                                            <li>1 tsp.  poppy seeds</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Divide spinach evenly between two bowls.</li>
                                    <li>Top with chicken, corn, berries, cheese, pecans, avocado, and red onion.</li>
                                    <li>In a small bowl, mix remaining ingredients. Taste, and add more sugar if needed.</li>
                                    <li>Serve salads with dressing.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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