Strawberry Spinach Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Salad
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Cuisine
American, International
Strawberry Spinach Salad
Description
The Strawberry Spinach Salad uses boneless, skinless chicken thighs grilled to a safe internal temperature, providing a juicy protein component. The base of baby spinach offers a tender green leaf with mild flavor. Fresh strawberries and avocado slices contribute fruitiness and creaminess, while Persian cucumbers and red onions add crispness and sharpness. Toasted pecans provide a crunchy contrast, complemented by the tangy crumbly goat cheese. The homemade poppy seed dressing combines mayonnaise, honey, apple cider vinegar, Dijon mustard, and poppy seeds, balancing sweetness and acidity.
The grilling of the chicken imparts a slight char and smoky taste, enhancing the salad's depth. Assembling the salad just before serving ensures the spinach stays crisp and ingredients retain their distinct textures. This salad suits warm days or when a fresh yet filling meal is desired. It pairs well with simple bread or can be enjoyed on its own for a complete meal.
Ingredients
- ⅓ cup mayonnaise
- ¼ cup milk
- 1 ½ tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 pound boneless skinless chicken thighs
- 1 tablespoon canola oil
- 5 cups baby spinach
- 1 ½ cups strawberries sliced
- 1 avocado halved, seeded, peeled and sliced
- 2 cucumbers sliced, small, Persian
- ½ cup red onion sliced
- ½ cup pecan halves toasted
- ½ cup goat cheese crumbled
Instructions
- 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.
- 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.
User Reviews
Overall Rating
5
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