Description

This fresh, protein-packed salad is loaded with juicy strawberries, creamy avocado, grilled chicken, and tossed in a tangy, oil-free poppyseed dressing.

Ingredients

For the Dressing:

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

For the Salad:

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)

Cook Mode Prevent your screen from going dark

Instructions

Make the dressing: In a bowl, whisk together all dressing ingredients until well combined. Transfer to a container and refrigerate until ready to use. Can be made ahead.

Grill the chicken: Preheat an outdoor grill or indoor grill pan. Season chicken breasts with kosher salt and pepper. Grill until cooked through and grill marks form. Let rest for 5 minutes before slicing.

Assemble the salad: In a large bowl, combine spinach, strawberries, feta, and avocado. Drizzle with dressing and gently toss.

Serve: Divide into plates and top with sliced chicken and candied nuts. Serve immediately.

Notes

Use plain, whole Greek yogurt for the creamiest, tangiest dressing.

Fresh poppy seeds enhance texture and flavor — check their freshness.

Pounding the chicken helps it cook evenly and stay juicy.

Candied walnuts or pecans add crunch and contrast — a great optional touch.

Dress just before serving to keep the spinach crisp and fresh.

Prep Time: 20 minutes
Cook Time: 0 minutes (excluding grilling, approx. 8–10 mins)
Category: Salad
Method: Grilled
Cuisine: American