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Test Kitchen Approved

Strawberry Spinach Salad with Chicken

Time: 20 minutes

Yield: 4 servings

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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!

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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.

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