Grilled Chicken Strawberry Spinach Salad (Printer View)

Juicy grilled chicken meets fresh spinach and sweet strawberries with creamy poppy seed dressing

# What You'll Need:

→ 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 Steps:

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

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means dinner on the table before anyone gets too hungry and grumpy.
  • The contrast between warm grilled chicken and cool, crisp greens with sweet strawberries feels elegant without requiring any fancy technique.
  • That poppy seed dressing is naturally creamy thanks to Greek yogurt, so it feels indulgent but doesn't weigh you down.
02 -
  • Never dress the salad more than a few minutes before serving, or the spinach will wilt and the strawberries will weep their juice into the bottom of the bowl.
  • If your dressing tastes too thick, thin it with a teaspoon of water or a splash of lemon juice—it should pour gently, not sit there like mayo.
03 -
  • Don't let your chicken breasts get thick and stodgy—pound them to an even thickness before seasoning so they cook evenly and stay tender.
  • If you're worried about the chicken drying out, use a meat thermometer and pull it at exactly 165 degrees Fahrenheit instead of guessing.
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