Strawberry Spinach Salad with Chicken

Posted: October 10
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This flavorful salad will not disappoint! The mixture of strawberries, pecans, spinach, chicken, goat cheese, and optional add-ons are just so good. With the sweetness of fresh strawberries and the crunchy mix of pecans—this is a healthy and filling meal for any time of day.


• 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 and freshly ground black pepper, to taste • 1 pound boneless, skinless chicken breasts • 1 tablespoon canola oil • 4-5 cups baby spinach • 1 1/2 cups sliced strawberries • 1/2 cup toasted pecan halves • 1 avocado, halved, seeded, peeled and sliced—optional • 2 small Persian cucumbers, sliced—optional • 1/2 cup sliced red onion—optional • 1/2 cup crumbled goat cheese


Step 1

In a medium bowl, whisk together mayonnaise, milk, honey, vinegar, poppy seeds and Djion; season with salt and pepper, to taste. Place in the refrigerator until ready to serve.

Step 2

Preheat grill to medium heat.

Step 3

Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

Step 4

To assemble the salad, place spinach in a large bowl; top with chicken, strawberries, pecans, and goat cheese (plus any optional add-ons: avocado, cucumbers, onions). Pour the poppy seed dressing on top of the salad and gently toss to combine.

Step 5

Serve immediately.

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