Grilled Chicken Strawberry Spinach (Printable)

Juicy grilled chicken paired with spinach, strawberries, feta, and a creamy poppy seed dressing create a fresh, vibrant dish.

# What You 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 Make It:

01 - Preheat your grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season generously 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 let rest for 5 minutes, then slice thinly.
04 - While chicken is grilling, 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 Advice:

01 -
  • The sweet strawberries and salty feta play against each other in a way that makes your taste buds wake up.
  • Grilling the chicken takes 15 minutes tops, and the whole salad comes together while you're waiting for it to rest.
  • It's the kind of lunch that doesn't leave you feeling weighed down, but you won't be hungry an hour later either.
02 -
  • Don't dress the salad more than a few minutes before eating, or the spinach will wilt and the strawberries will start leaking their juice into the dressing, turning everything pink and mushy.
  • If your chicken breast is thick, you can slice it horizontally before grilling to make it thinner and cook it more evenly—I learned this after one too many dry centers with golden exteriors.
03 -
  • Grill the chicken ahead of time if you're serving this for lunch or a party—cold or room temperature chicken works just as well and takes the pressure off your timing.
  • Toast your own nuts instead of buying them pre-toasted; they'll taste brighter and fresher, and your kitchen will smell incredible.
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