Leafy greens and bright, sweet, and tart fruit? It’s not nearly as crazy a combination as you might think! Strawberry Spinach Salad with Chicken proves how exciting salads can be when you ditch the lettuce! With sauteed golden-brown chicken and a zesty, tangy dressing Strawberry Spinach Salad with Chicken is dynamic and delicious! You can make this as a quick and tasty lunch or as a healthy dinner that doesn’t skim out on satisfaction!
Ingredients
- 1/3 cup mayonnaise
- 1/4 cup milk
- 1 1/2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 pound chicken breasts, boneless and skinless
- 1 tablespoon canola oil
- 4-5 cups baby spinach
- 1 1/2 cups strawberries, sliced
- 1/2 cup pecan halves, toasted
- 1/2 cup goat cheese, crumbled
- 1 avocado, optional, halved, seeded, peeled, and sliced
- 2 small Persian cucumbers, optional, sliced
- 1/2 cup red onion, optional, sliced
Directions
Step 1 –In a medium bowl, whisk together the mayonnaise, milk, honey, vinegar, poppy seeds and Dijon mustard.
Step 2 –Season with salt and pepper, to taste. Place the dressing in the refrigerator until ready to serve.
Step 3 –Preheat the grill to medium heat.
Step 4 –Brush the chicken with the canola oil.
Step 5 –Season with salt and pepper, to taste.
Step 6 –Add the chicken to the grill.
Step 7 –Cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Step 8 –Place the spinach in a large bowl.
Step 9 –Top the spinach with the chicken, strawberries, pecans, goat cheese, avocado, cucumbers, and onions.
Step 10 –Pour the poppy seed dressing on top of the salad and gently toss to combine.
Step 11 –Serve immediately.