About
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.
