Grilled Chicken Strawberry Spinach Salad (Print View)

Tender grilled chicken over fresh spinach with sweet strawberries, feta, and tangy poppy seed dressing.

# Components:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Salad

06 - 6 cups fresh baby spinach
07 - 1 1/2 cups fresh strawberries, hulled and sliced
08 - 1/3 cup red onion, thinly sliced
09 - 1/2 cup crumbled feta cheese
10 - 1/3 cup toasted pecans or walnuts

→ Poppy Seed Dressing

11 - 1/4 cup mayonnaise
12 - 2 tablespoons plain Greek yogurt
13 - 2 tablespoons honey
14 - 2 tablespoons apple cider vinegar
15 - 1 tablespoon lemon juice
16 - 1 tablespoon poppy seeds
17 - 1/4 teaspoon salt
18 - Freshly ground black pepper to taste

# Method:

01 - Preheat your grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season generously with garlic powder, salt, and black pepper on both sides.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - While chicken is grilling, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and black pepper in a small bowl until smooth and well combined.
05 - In a large salad bowl, combine spinach, sliced strawberries, red onion, crumbled feta cheese, and toasted nuts.
06 - Arrange sliced grilled chicken on top of the salad mixture.
07 - Drizzle with poppy seed dressing just before serving and gently toss all ingredients to combine evenly.

# Expert Advice:

01 -
  • It's restaurant-quality but comes together faster than takeout actually arrives at your door.
  • The sweet strawberries against peppery spinach and creamy dressing hits every flavor note without feeling heavy or complicated.
02 -
  • Chicken breasts cook faster than you think, and overcooked chicken makes the whole dish taste dry no matter how good the dressing is; use a thermometer if you're nervous.
  • Strawberries release liquid as they sit, so slice them as close to serving time as possible or your salad becomes a soup by dinner.
03 -
  • Make the dressing the night before and let the poppy seeds bloom in the liquid; it tastes deeper and more developed the next day.
  • If strawberries aren't in season or feel flavorless, use a mix of berries instead, because the salad's success depends on fruit that actually tastes like something.
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