Pin It My sister showed up at my door one June afternoon with a container of strawberries still warm from the farmer's market, and suddenly I was scrambling to figure out what to do with them beyond the usual jam route. We ended up grilling chicken on my rusty old grill while she arranged spinach on a cutting board, and somewhere between the sizzle of the meat and the sweet smell of those berries, this salad was born. That first bite—the contrast of juicy fruit against smoky chicken with that creamy poppy seed dressing—made us both stop mid-chew and look at each other like we'd accidentally stumbled onto something special.
I made this for a picnic last summer where I was supposed to bring something light, and watching my friends go back for thirds while sprawled out on blankets told me everything I needed to know about whether this recipe was a keeper. One person even asked if the dressing was store-bought, which felt like the highest compliment possible.
Ingredients
- Boneless, skinless chicken breasts (2): Pound them to an even thickness if you have time, otherwise they'll cook unevenly and you'll end up with dry edges while the center is still raw.
- Olive oil (1 tablespoon): Just enough to keep the chicken from sticking and to help carry those spices into every bite.
- Garlic powder, salt, and black pepper: The holy trinity of seasoning that makes grilled chicken actually taste like something you want to eat.
- Fresh baby spinach (6 cups): Buy it pre-washed if you're short on time—life's too short to spin lettuce in a salad spinner.
- Fresh strawberries (1 1/2 cups, hulled and sliced): If they're not ripe enough to smell sweet, they're not ripe enough to use.
- Red onion (1/3 cup, thinly sliced): The sharp bite keeps the salad from feeling too delicate, and a quick soak in cold water mellows it out if raw onion makes you nervous.
- Crumbled feta cheese (1/2 cup): The saltiness here is what ties everything together, so don't skip it or you'll have a salad that tastes like it's missing something.
- Toasted pecans or walnuts (1/3 cup): Toast them yourself if you can—the difference between raw and toasted is the difference between adding texture and adding real flavor.
- Mayonnaise (1/4 cup): The base of your dressing, and honestly, don't try to use some weird substitute here.
- Plain Greek yogurt (2 tablespoons): This lightens the dressing without making it taste thin or watery.
- Honey (2 tablespoons): A touch of sweetness that balances the vinegar and makes the dressing feel complete.
- Apple cider vinegar (2 tablespoons): The acid that wakes everything up and prevents the dressing from sitting heavy on your tongue.
- Lemon juice (1 tablespoon): Fresh is always better than bottled—squeeze it yourself if you can.
- Poppy seeds (1 tablespoon): They add a subtle nuttiness and visual interest that feels almost elegant for how little effort they require.
Instructions
- Get your grill ready:
- Fire up your grill or grill pan to medium-high heat and let it sit for a minute or two—you want it hot enough that when you put your hand above the grates, you can only hold it there for about three seconds. A cold grill will steam your chicken instead of searing it.
- Season the chicken:
- Brush both sides of your chicken breasts with olive oil, then sprinkle that garlic powder, salt, and pepper all over them. Don't be shy—this is your only chance to season the meat itself, and once it hits the heat, nothing else is getting in there.
- Grill the chicken:
- Place the chicken on the grill and leave it alone for 6 to 7 minutes—I know it's tempting to flip it every 30 seconds, but that's how you lose a good sear. Flip it once, grill for another 6 to 7 minutes, and pull it off when the internal temperature hits 165 degrees or the juices run clear.
- Let it rest:
- This seems pointless but it's everything: let that chicken sit for at least 5 minutes while you do other things, then slice it thin. The meat will actually stay juicy instead of turning into sawdust the second you cut into it.
- Make the dressing:
- While the chicken is doing its thing, whisk together your mayo, Greek yogurt, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and pepper in a small bowl until it's smooth and creamy. Taste it and adjust—if it tastes a little too tangy, add a touch more honey; if it feels bland, hit it with more salt.
- Build the salad base:
- Toss your spinach, sliced strawberries, red onion, feta, and toasted nuts in a large bowl, but don't dress it yet or the spinach will get soggy and sad.
- Assemble and serve:
- Arrange the salad on a platter or in individual bowls, top it with your sliced chicken, drizzle the dressing over everything, and toss gently just before eating. The dressing is rich enough that you don't need much.
Pin It There's something about serving this salad that feels like you're showing off without trying too hard, like you've cracked some secret code about making food that looks restaurant-quality but tastes like genuine home cooking. My mom asked for the recipe after one bite, and honestly, that meant more to me than any review ever could.
The Magic of the Poppy Seed Dressing
This dressing is the glue that holds everything together, and I've learned the hard way that you can't just dump the ingredients in and hope for the best. The Greek yogurt keeps it from being heavy, the honey keeps it from being too sharp, and the poppy seeds give it this subtle depth that makes people ask what it is. It also keeps for about five days in the fridge, so you can make it ahead and not panic on the morning of whatever gathering you're throwing together.
Playing with Variations
The beauty of this salad is that it's forgiving enough to handle substitutions without falling apart. I've swapped goat cheese for feta when that's what I had, thrown in avocado slices when I wanted something creamier, and switched between pecans and almonds depending on what was in my pantry. Even changing up which greens you use—arugula instead of spinach, for instance—shifts the whole vibe without breaking the core idea.
Timing and Prep Strategy
If you're planning ahead, you can prep literally everything except the chicken the night before—slice your strawberries, chop your onion, crumble your cheese, and make your dressing, then keep it all in separate containers in the fridge. In the morning, all you have to do is grill the chicken, which takes 15 minutes, and suddenly dinner is ready with barely any effort right before serving.
- Slice your strawberries no more than a couple hours before eating, or they'll start to break down and bleed color into everything.
- Toast your nuts in a dry pan for about three minutes if they didn't come pre-toasted—it takes almost no time but the difference is massive.
- If your dressing sits in the fridge overnight, the poppy seeds will sink to the bottom, so give it a good whisk again before using it.
Pin It This salad has become one of those recipes I make when I want to feel like I'm taking care of myself but also like I'm not depriving myself of anything good. It's the kind of dish that makes you feel nourished and satisfied all at once.
Questions & Answers
- → How long should the chicken be grilled?
Grill chicken breasts for about 6–7 minutes per side until juices run clear and internal temperature is safe.
- → What nuts can be used in the salad?
Toasted pecans or walnuts add a nice crunch, but almonds can also be a tasty substitute.
- → Can I make the dressing ahead of time?
Yes, prepare the poppy seed dressing in advance and keep it refrigerated until ready to serve.
- → Is there a cheese alternative for feta?
Goat cheese can be substituted for feta to maintain creaminess with a different flavor profile.
- → What is the best way to slice the grilled chicken?
Let the chicken rest after grilling, then slice thinly against the grain for tender pieces.