Vibrant Strawberry Spinach Salad with Grilled Chicken
This vibrant, show-stopping salad is a complete meal, celebrating a perfect harmony of textures and flavors. It features tender baby spinach, juicy grilled chicken, sweet strawberries, and salty feta, all brought together with a tangy homemade poppy seed vinaigrette.
Equipment
- grill or grill pan
- Large salad bowl
- Small bowl or jar with lid
- Whisk
- Cutting board
- Chef's knife
- Small skillet
- Tongs
- Measuring cups and spoons
- instant-read thermometer
Ingredients
- For the Poppy Seed Vinaigrette:
- ½ cup avocado oil or extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Grilled Chicken:
- 2 medium boneless, skinless chicken breasts about 1 lb total
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Salad:
- 10 ounces fresh baby spinach
- 1 pint fresh strawberries, hulled and sliced
- ½ cup crumbled feta cheese
- ½ cup slivered almonds
- ¼ red onion, thinly sliced
Instructions
- Prepare the Vinaigrette: In a small bowl or a jar with a lid, combine the avocado oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well-combined and emulsified. Set aside to allow flavors to meld.
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Rub them all over with olive oil and season generously and evenly with garlic powder, paprika, salt, and pepper.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Cook the chicken for 6-8 minutes per side, or until it's cooked through and has visible grill marks. The internal temperature should reach 165°F (74°C).
- Rest and Slice Chicken: Transfer the cooked chicken to a cutting board and let it rest for at least 5-10 minutes. This crucial step allows the juices to redistribute, ensuring tender meat. After resting, slice the chicken against the grain into thin strips.
- Toast the Almonds: While the chicken is resting, place the slivered almonds in a small, dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are fragrant and lightly golden brown. Remove them from the hot pan immediately to prevent burning.
- Assemble the Salad: In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta, toasted almonds, and thinly sliced red onion.
- Dress and Serve: Add the sliced grilled chicken to the salad. Just before serving, drizzle with about half of the poppy seed vinaigrette and toss gently to coat. Add more dressing if desired. Serve immediately and enjoy.
Notes
Variations & Tips:
- Cheese: Creamy goat cheese or crumbled blue cheese are excellent substitutes for feta.
- Nuts: Toasted pecans or candied walnuts can be used instead of almonds. For a nut-free option, try toasted sunflower seeds.
- Protein: This salad also works well with grilled shrimp, flaked salmon, or chickpeas for a vegetarian version.
- Gourmet Additions: Enhance the salad with creamy avocado slices, a drizzle of balsamic glaze, or fresh herbs like mint or basil.
- Pro Tip: To avoid a soggy salad, add the dressing just before serving. Always let the chicken rest before slicing to ensure it remains juicy and tender.
- Cheese: Creamy goat cheese or crumbled blue cheese are excellent substitutes for feta.
- Nuts: Toasted pecans or candied walnuts can be used instead of almonds. For a nut-free option, try toasted sunflower seeds.
- Protein: This salad also works well with grilled shrimp, flaked salmon, or chickpeas for a vegetarian version.
- Gourmet Additions: Enhance the salad with creamy avocado slices, a drizzle of balsamic glaze, or fresh herbs like mint or basil.
- Pro Tip: To avoid a soggy salad, add the dressing just before serving. Always let the chicken rest before slicing to ensure it remains juicy and tender.