Thursday (6/11): Strawberry-Spinach Salad with Grilled Chicken & Strawberry-Balsamic Vinaigrette + Basil Pesto Spiral Pasta

There’s something special about strawberries this time of year — by March they’re at their sweetest, and this salad shows them off beautifully.

Tender grilled chicken is served over fresh spinach with juicy strawberries, sliced almonds, and crumbles of feta, then finished with our house strawberry-balsamic vinaigrette — bright, tangy, and just sweet enough to make every bite pop.

But the part people truly rave about is the basil pesto spiral pasta. This pesto is something special — rich, vibrant, and packed with fresh basil flavor. It’s a recipe rooted in Katie’s childhood in Homewood, inspired by summers spent picking basil straight from her mother’s backyard garden. That tradition turned into the pesto we make today — bold, fresh, and widely considered one of the best you’ll find anywhere in Birmingham.

Fresh, vibrant, and deeply satisfying, this meal brings together bright seasonal flavors with a family recipe that’s been loved for years.

Delivered Thursday afternoon between 2:30 and 5:30.

Ingredients: Chicken, Olive Oil, Salt, Pepper, Spinach, Strawberries, Sliced Almonds, Feta Cheese, Honey, Dijon, Balsamic, Spiral Pasta, Basil, Parmesan Cheese, Walnuts, Fresh Garlic