5 from 42 votes
Strawberry Spinach Salad
This Strawberry Spinach Salad features tender grilled chicken thighs atop a bed of fresh baby spinach, juicy sliced strawberries, creamy avocado, crisp Persian cucumbers, and sliced red onions. Toasted pecans add crunch, while crumbled goat cheese brings a tangy creaminess. The salad is dressed with a poppy seed dressing made from mayonnaise, milk, honey, apple cider vinegar, Dijon mustard, and poppy seeds, offering a balance of sweet and tangy flavors. Combining grilled meat and fresh produce, this salad works well as a light dinner or hearty lunch with varied textures and flavors.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Course:
Salad
Cuisine:
American, International
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.
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