Recipes and Cooking Strawberry-Spinach Salad with Citrus Dressing By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 16, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Start To Finish Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total) ¼ teaspoon ground black pepper ⅛ teaspoon salt 1 cup reduced-sodium chicken broth 1 recipe Warm Citrus Dressing 6 cup fresh baby spinach and/or watercress 2 cup halved fresh strawberries ¼ cup chopped pecans, toasted Warm Citrus Dressing ½ cup strawberries ⅓ cup orange juice 2 tablespoon canola oil 2 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1 teaspoon sugar ½ teaspoon chili powder (optional) ¼ teaspoon freshly ground black pepper ⅛ teaspoon salt Directions Sprinkle chicken with pepper and salt. Pour broth into a large skillet; bring to boiling. Add chicken; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F), turning once. Using a slotted spoon, remove chicken from broth; discard broth. Meanwhile, prepare the Warm Citrus Dressing. Thinly slice chicken. In a large salad bowl combine chicken, spinach and/or watercress, and strawberries. Drizzle the warm dressing over spinach mixture; sprinkle with nuts. Serve immediately. Warm Citrus Dressing In a blender or food processor combine strawberries, orange juice, canola oil, lemon peel, lemon juice, sugar, chili powder (if using), freshly ground black pepper, and salt. Cover; blend or process until smooth. Transfer mixture to a small saucepan; bring just to boiling. Simmer, uncovered, for 5 minutes, stirring occasionally. Keep warm until needed. Makes 3/4 cup dressing. Rate it Print Nutrition Facts (per serving) 301 Calories 12g Fat 14g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 301 % Daily Value * Total Fat 12g 15% Saturated Fat 1g 5% Cholesterol 82mg 27% Sodium 417mg 18% Total Carbohydrate 14g 5% Total Sugars 8g Protein 36g Vitamin C 0.8mg 4% Calcium 80.8mg 6% Iron 2.9mg 16% Potassium 829mg 18% Folate, total 125mcg Vitamin B-12 0.5mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.