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A bowl of strawberry spinach salad with grilled chicken and poppy seed dressing.

Strawberry Spinach Salad with Grilled Chicken and Poppy Seed Dressing

5 (2 ratings)
Created by Shinee D.
Servings 4 servings
Prep Time 23 minutes
Cook Time 22 minutes
Total Time 45 minutes
Satisfying strawberry spinach salad with grilled chicken and creamy poppy seed dressing is a perfect weeknight dinner on a hot summer day. The dressing can be prepared in advance, grilling the chicken takes less than 30 minutes, which means you can toss this salad together in less than 45 minutes! 

Ingredients
  

For poppy seed dressing:

  • ½ cup plain greek yogurt
  • 2 tablespoons apple cider vinegar or white vinegar
  • 1-2 tablespoons honey
  • ½ tablespoon poppy seeds
  • ¼ teaspoon dry mustard
  • Salt and pepper to taste

For grilled chicken:

  • ½ cup fresh lemon juice
  • 2 teaspoons dried parsley
  • ½ teaspoon garlic powder
  • 1 teaspoon salt or your favorite seasoning salt
  • 1 teaspoon black pepper
  • 4 boneless skinless chicken breasts Note 1

For salad:

  • 6 cups baby spinach
  • 1 pint strawberries sliced

Instructions
 

  • To make the dressing, combine all the ingredients in a medium bowl and whisk well. Salt and pepper to taste. Refrigerate until ready to serve. The dressing can be prepared up to 3 days in advance.
    ½ cup plain greek yogurt, 2 tablespoons apple cider vinegar, 1-2 tablespoons honey, ½ tablespoon poppy seeds, ¼ teaspoon dry mustard, Salt and pepper to taste
  • To prepare the chicken, preheat grill to medium heat, and lightly oil grates using a paper towel soaked in oil. If using charcoal grill, pile one side with more charcoal than the other to create 2 level heat.
  • Pour lemon juice into a shallow bowl.
    ½ cup fresh lemon juice
  • In a small bowl, mix together parsley, garlic powder, salt and pepper.
    2 teaspoons dried parsley, 1 teaspoon salt, ½ teaspoon garlic powder, 1 teaspoon black pepper
  • Dip chicken breasts in lemon juice, piercing with a fork to infuse the meat inside.
    4 boneless skinless chicken breasts
  • Place the chicken breasts on a large plate.
  • Sprinkle the prepared dry rub on both sides of chicken breasts.
  • Cook chicken breasts on indirect heat (the side with less charcoal) for about 8 minutes per side.
  • Then transfer onto direct heat (hotter side), or increase the heat to medium high, and cook for 2-3 minutes per side, or until no longer pink and juices run clear. (This 2 heat-level method ensures meat cooks evenly throughout and yields juicy meat inside and nice grill marks on the outside.)
  • To assemble the salad, place quarter of spinach on a plate, top with grilled chicken and strawberries and drizzle poppy seed dressing.
    6 cups baby spinach, 1 pint strawberries

Notes

Note 1: Boneless skinless chicken thighs can also be used if preferred. 

Nutrition

Serving: 1servingCalories: 418kcalCarbohydrates: 17.6gProtein: 64.7gFat: 9.2gCholesterol: 202.5mgSodium: 757mgSugar: 11.2g

* Disclaimer: All nutrition information are estimates only.