Strawberry Spinach Salad
This strawberry spinach salad is simple, fresh, and easy to make! Made with the juiciest, tender chicken and the dreamiest homemade dressing!
Ingredients
- 1 pound boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 5 cups baby spinach
- 1 ½ cups sliced strawberries
- 1 avocado, halved, seeded, peeled and sliced
- 2 small Persian cucumbers, sliced
- ½ cup sliced red onion
- ½ cup toasted pecan halves
- ½ cup crumbled goat cheese
For the poppy seed dressing
- ⅓ cup mayonnaise
- ¼ cup milk
- 1 ½ tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat grill to medium heat.
- 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.
- To assemble the salad, place spinach in a large bowl; top with chicken, strawberries, avocado, cucumbers, onion, pecans and goat cheese. Pour the poppy seed dressing on top of the salad and gently toss to combine.
- Serve immediately.
For the poppy seed dressing
- 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.
Notes
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
- Prep ahead of time. Save time by making the dressing 3-5 days in advance, and dicing the strawberries and vegetables 1-2 days prior (except the avocado), storing in airtight containers in the fridge.
- Use an instant-read thermometer for the most accurate results. The internal temperature of the chicken should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to slicing and serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Toss everything just before serving. Prevent soggy greens! Toss in the dressing just before serving, within 5-10 minutes, to maintain a crisp texture, seasoning lightly with salt and pepper, to taste.