By Mather’s Bariatric Nutrition Team

As the summer winds down and we squeeze in last-minute (healthy) barbecues, it is important to remember to pack our lunch and be prepared for the week ahead. The best parts about barbecues, aside from spending time with friends and family, are the leftovers! Left over grilled chicken can make for a tasty sandwich, add protein to a salad or accompany a fresh side dish.  Add your leftover grilled chicken to this Spinach Strawberry Salad from and have a fresh and healthy lunch packed for your work week!

  • Easy Herb Vinaigrette:
  • 5 tablespoons white wine vinegar
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon fine sea salt
  • ¼  cup canola oil
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons minced fresh chives
  • Salad:
  • 1 1/2 cups quartered strawberries
  • 1/4 cup Easy Herb Vinaigrette
  • 1 tablespoon finely chopped fresh mint
  • 1 (6-ounce) package fresh baby spinach
  • 2 tablespoons sliced almonds, toasted
  • 1/4 teaspoon freshly ground black pepper


  1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives.
  2. Combine strawberries, ¼ cup vinaigrette, mint, and spinach in a large bowl; toss gently to coat. Sprinkle with almonds and pepper; serve immediately. Store remaining vinaigrette, covered, in refrigerator for up to 5 days. 4 Servings