Strawberry Spinach Salad with Grilled Chicken and Poppy Seed Dressing
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!
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.
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.
In a small bowl, mix together parsley, garlic powder, salt and pepper.
Dip chicken breasts in lemon juice, piercing with a fork to infuse the meat inside.
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.
Serving: 1serving, Calories: 418kcal, Carbohydrates: 17.6g, Protein: 64.7g, Fat: 9.2g, Cholesterol: 202.5mg, Sodium: 757mg, Sugar: 11.2g