Pin There's something about the sizzle of chicken hitting a hot grill that makes everything feel like summer, even when it's not. I discovered this salad on one of those days when I had strawberries that needed eating and spinach wilting in the crisper drawer, so I grabbed what was in the fridge and invented something on the fly. The moment I tasted that poppy seed dressing mixed with warm grilled chicken and sweet berries, I knew I'd stumbled onto something special, something that felt both elegant and effortlessly simple.
I made this for my sister's book club last spring, and she asked for the recipe before everyone had even sat down. There's something about serving a salad that looks like you spent hours in the kitchen when really you were multitasking and checking your phone that makes you feel like a culinary genius, even if you know the truth.
Ingredients
- Boneless, skinless chicken breasts (2): Two medium breasts are ideal because they cook evenly and stay juicy if you don't walk away from the grill.
- Olive oil (1 tablespoon): This keeps the chicken from sticking and helps the seasoning cling to the meat before grilling.
- Garlic powder, salt, and black pepper: Simple seasoning lets the chicken's flavor shine instead of masking it with too much fuss.
- Fresh baby spinach (6 cups): Baby spinach is tender enough that you don't need to cook it, and it wilts just slightly when warm chicken rests on top.
- Fresh strawberries (1 1/2 cups, hulled and sliced): Choose berries that are ripe but still firm, not mushy, or they'll turn the salad watery and sad.
- Red onion (1/3 cup, thinly sliced): The thin slices turn slightly sweet on the grill or soften as they sit, and they add a peppery bite that balances the fruit.
- Crumbled feta cheese (1/2 cup): Feta is salty and tangy, which sounds like it shouldn't work with strawberries but absolutely does.
- Toasted pecans or walnuts (1/3 cup): Toasting them first brings out their flavor and keeps them crispy instead of getting soggy.
- Mayonnaise (1/4 cup): This is your creamy base, and it needs to be good quality or the whole dressing suffers.
- Plain Greek yogurt (2 tablespoons): Greek yogurt adds tang and cuts down on the heaviness that too much mayo brings.
- Honey (2 tablespoons): This smooths out the vinegar's sharpness and ties the whole dressing together.
- Apple cider vinegar (2 tablespoons): The mild acidity in apple cider vinegar pairs better with fruit than regular vinegar ever could.
- Lemon juice (1 tablespoon): Fresh lemon juice brightens everything and prevents the dressing from tasting one-dimensional.
- Poppy seeds (1 tablespoon): These tiny seeds add texture and a subtle nuttiness that's hard to describe but impossible to miss.
Instructions
- Heat your grill or grill pan:
- Get it to medium-high heat and let it preheat for a few minutes until you can feel the heat radiating from above. A hot grill prevents sticking and creates those beautiful char marks.
- Season the chicken:
- Pat the chicken breasts dry with paper towels, brush lightly with olive oil, then season both sides with garlic powder, salt, and pepper. Don't be shy with seasoning, because most of it will fall off during grilling anyway.
- Grill the chicken:
- Place chicken on the hot grill and resist the urge to move it around constantly. Let each side cook for 6 to 7 minutes until the internal temperature reaches 165°F and the juices run clear when pierced with a knife.
- Rest the chicken:
- This might be the hardest part, but removing the chicken from heat and letting it sit for 5 minutes allows the juices to redistribute. Slice against the grain so each piece is as tender as possible.
- Make the dressing while waiting:
- In a small bowl, whisk mayonnaise, Greek yogurt, honey, apple cider vinegar, and lemon juice together until smooth. Stir in poppy seeds, salt, and pepper to taste.
- Assemble your base:
- Toss spinach, strawberries, red onion, feta, and nuts in a large bowl and divide onto plates or arrange in a single shallow bowl. The salad can sit like this for a few minutes without falling apart.
- Top and dress:
- Arrange warm chicken slices on top of the salad and drizzle the poppy seed dressing over everything. A gentle toss brings all the flavors together, but do it just before serving so nothing gets bruised.
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My favorite moment with this dish came when a friend who claims to hate salad asked for thirds and didn't even notice he was eating mostly vegetables. That's when I realized this wasn't just a salad, it was a conversation starter disguised as lunch.
Substitutions and Swaps That Work
I've learned through experiment that this salad is forgiving in the best ways. Goat cheese brings a tangier creaminess if feta feels too salty, and I've swapped almonds or candied walnuts when pecans weren't around, each one bringing its own personality to the plate. Avocado slices make it richer and more substantial, which turns this into more of a lunch salad and less of a light dinner option.
Getting the Chicken Just Right
The biggest game changer for me was learning to pound the chicken breasts to an even thickness before grilling. Uneven thickness means one end is dry while the other is still cooking, and nobody wants that kind of disappointment on their salad. A quick flatten with the flat side of a meat mallet turns two thick breasts into four thinner ones that cook evenly and stay tender, and honestly, this one step improved everything.
Poppy Seed Dressing Mastery
This dressing is where the magic lives, and I've learned that whisking it by hand instead of using a blender keeps it from becoming too airy or breaking down. The honey needs to dissolve completely into the vinegar before you add the mayonnaise, or you'll end up with pockets of honey that don't distribute evenly. Store any leftover dressing in the fridge for up to five days, and it tastes even better the next day as flavors meld together.
- Fresh lemon juice tastes noticeably better than bottled, and the extra 30 seconds of squeezing is absolutely worth it.
- Let the dressing sit for 10 minutes after making it so all the flavors can get comfortable with each other.
- If your dressing breaks or looks separated, start with a fresh tablespoon of Greek yogurt in a clean bowl and slowly whisk in the broken dressing until it comes back together.
Pin This salad lives in that rare category where it feels like you're treating yourself while also feeding your body something genuinely good. Once you make it, you'll find yourself craving it and inventing reasons to have people over for dinner.
Recipe Questions & Answers
- → Can I make the poppy seed dressing ahead of time?
Yes, the dressing can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a good whisk before serving to recombine any separated ingredients.
- → What other proteins work well with this salad?
Grilled shrimp, pan-seared salmon, or even roasted chickpeas make excellent alternatives to chicken. Each protein brings its own flavor profile while complementing the sweet strawberries and tangy dressing.
- → Can I use bagged pre-washed spinach?
Absolutely. Bagged baby spinach works perfectly and saves prep time. Just give it a quick rinse and spin dry if needed to remove excess moisture before assembling the salad.
- → How do I toast pecans or walnuts for this salad?
Spread nuts in a single layer on a baking sheet and toast at 350°F for 5-7 minutes, stirring halfway through. Watch closely as nuts can burn quickly. Alternatively, toast in a dry skillet over medium heat for 3-4 minutes.
- → What's the best way to slice strawberries for salad?
Hull the strawberries by removing the green stem and white core, then slice them into thin, even pieces. This ensures every bite gets sweet berry flavor without overwhelming the other ingredients.
- → Can I grill the chicken indoors without an outdoor grill?
A grill pan or cast iron skillet works beautifully for indoor grilling. Preheat over medium-high heat, cook chicken for the same timing, and you'll get lovely grill marks and great flavor.