Name: Strawberry Avocado Chicken Salad (with Healthy Poppyseed Dressing)
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: ½ cup plain whole Greek yogurt; ⅓ cup apple cider vinegar; 3 tablespoons pure honey (plus more to taste); 1 tablespoon fresh poppy seeds; 1 teaspoon garlic powder; 2 teaspoons onion powder; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 large chicken breasts, pounded to even thickness; Kosher salt, to taste; Freshly ground black pepper, to taste; 4 cups baby spinach leaves; 1 cup freshly sliced strawberries; ½ cup feta cheese; 1 semi-ripe avocado, sliced or cubed (tossed in lime juice to prevent browning); ½ cup candied walnuts or pecans (homemade or store-bought)

Why You’ll Love This Recipe

I love this salad because it feels indulgent but is actually packed with nutritious ingredients. The homemade poppyseed dressing is creamy without any oil, and the balance of sweet and savory keeps every bite interesting. It’s hearty enough to be a full meal thanks to the protein-rich grilled chicken and healthy fats from the avocado. Plus, I can throw it together in just 20 minutes—making it one of my go-to recipes for lunch or a light dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dressing:
½ cup Greek yogurt, plain, whole
⅓ cup apple cider vinegar
3 tablespoons pure honey, plus more to taste
1 tablespoon poppy seeds, fresh
1 teaspoon garlic powder
2 teaspoons onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper, freshly ground

For the Salad:
2 large chicken breasts, pounded to even thickness
kosher salt
black pepper, freshly ground
4 cups baby spinach leaves
1 cup strawberries, freshly sliced
½ cup feta cheese
1 whole avocado, semi-ripe, sliced or cubed (sprinkled with lime juice)
½ cup candied walnuts or pecans

Directions

I start by whisking together all the dressing ingredients in a bowl until smooth and creamy. Then I transfer it to a container and chill it until I’m ready to use it.
I preheat a grill or grill pan and season the chicken with salt and pepper on both sides.
I grill the chicken just until the grill marks appear and it’s no longer pink inside—then I remove it immediately to avoid drying it out. I let it rest for 5 minutes before slicing.
In a large bowl, I combine spinach, strawberries, feta, and avocado. I drizzle over the desired amount of dressing and gently toss it all together.
I divide the salad onto plates and top each with sliced grilled chicken and a generous sprinkle of candied nuts. I serve it right away while everything’s fresh and crisp.

Servings and Timing

This recipe serves 4.
Prep Time: 20 minutes
Total Time: 20 minutes

Variations

I sometimes swap the spinach for arugula or mixed greens for a peppery twist.
For a vegetarian version, I leave out the chicken and add chickpeas or grilled tofu.
Goat cheese works great in place of feta if I’m looking for a slightly tangier flavor.
Fresh blueberries or raspberries can be added or used instead of strawberries.
Toasted almonds or sunflower seeds are great nut alternatives if I’m out of candied nuts.

Storage/Reheating

I store all components separately if I’m making this ahead of time. The grilled chicken goes into an airtight container in the fridge and stays good for up to 3 days.
The dressing can be stored in a jar in the fridge for 4–5 days.
I keep the salad ingredients unassembled until I’m ready to eat to avoid soggy greens. I don’t recommend reheating this salad since it’s best served fresh and cold.

FAQs

Can I make this salad ahead of time?

Yes, I prep all the components ahead of time and store them separately. I dress and assemble the salad right before serving to keep everything fresh.

What kind of yogurt should I use for the dressing?

I always go for plain, whole milk Greek yogurt—it gives the dressing a creamy, rich texture without needing any oil.

How can I tell when the chicken is done?

I grill the chicken until it reaches an internal temperature of 165°F and is no longer pink inside. Letting it rest for 5 minutes keeps it juicy.

Can I use rotisserie chicken?

Definitely. I often use shredded rotisserie chicken when I want to save time or avoid cooking altogether.

How do I keep the avocado from browning?

I toss the avocado in a bit of lime juice right after cutting. This helps keep it fresh-looking and flavorful.

Conclusion

This Strawberry Avocado Chicken Salad is the kind of recipe I come back to all the time. It’s fast, fresh, and filled with textures and flavors that make every bite exciting. The creamy poppyseed dressing ties it all together without the heaviness of oil, and it’s easy to tweak to suit whatever I have on hand. Whether I’m making a quick lunch or a light dinner, this salad always hits the spot.