Grilled Chicken Strawberry Spinach (Print Version)

Juicy grilled chicken, fresh strawberries, spinach, and creamy poppy seed dressing combine in a refreshing dish.

# What You’ll Need:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Salad

06 - 6 cups fresh baby spinach
07 - 1 1/2 cups fresh strawberries, hulled and sliced
08 - 1/3 cup red onion, thinly sliced
09 - 1/2 cup crumbled feta cheese
10 - 1/3 cup toasted pecans or walnuts

→ Poppy Seed Dressing

11 - 1/4 cup mayonnaise
12 - 2 tablespoons plain Greek yogurt
13 - 2 tablespoons honey
14 - 2 tablespoons apple cider vinegar
15 - 1 tablespoon lemon juice
16 - 1 tablespoon poppy seeds
17 - 1/4 teaspoon salt
18 - Freshly ground black pepper to taste

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season evenly with garlic powder, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and rest for 5 minutes, then slice thinly.
04 - While chicken grills, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and black pepper in a small bowl until smooth.
05 - Combine spinach, strawberries, red onion, crumbled feta, and toasted nuts in a large salad bowl.
06 - Arrange sliced grilled chicken on top of the salad mixture.
07 - Drizzle poppy seed dressing over salad just before serving and gently toss to combine.

# Expert Hints:

01 -
  • It comes together in under 40 minutes, which means you can actually make it on a Tuesday night without losing your mind.
  • The sweetness of strawberries playing against the savory grilled chicken feels sophisticated but tastes like comfort food.
02 -
  • If you dress the spinach more than five minutes before eating, it will start to wilt and release water that dilutes your dressing—this sounds obvious until you're in it, and then suddenly you're wondering why your beautiful salad turned into mush.
  • Beating the dressing too hard with your whisk can break down the mayo and make it separate, so whisk until smooth and then stop—you're not making meringue.
03 -
  • If your grill isn't hot enough, your chicken will stick no matter how much oil you use—let it heat up properly and the meat will release naturally when it's ready to be flipped.
  • The secret to making this feel like a real meal instead of just rabbit food is the contrast of temperatures and textures—hot chicken against cool spinach, creamy dressing against crunchy nuts, sweet berries against salty cheese.
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