Grilled Chicken Strawberry Spinach

There's something about the sizzle of chicken hitting a hot grill on a warm afternoon that makes you believe summer will last forever. My neighbor brought over a basket of strawberries from her garden one June, and I found myself wondering what to do with them beyond jam. That's when this salad was born, a happy accident that turned into something I make constantly now, especially when I want to feel like I'm doing something special without spending hours in the kitchen.

I made this for a picnic once and watched my friend who claims to hate salads eat three bowls. She kept asking what was in the dressing, convinced there was something I wasn't telling her. It was just honest ingredients coming together in a way that felt almost too easy, which is exactly when food tastes best.

Ingredients

• Boneless, skinless chicken breasts (2): Pat them dry before seasoning so they brown properly and stay juicy inside.
• Olive oil (1 tablespoon): Just enough to coat the chicken and help the seasonings stick.
• Garlic powder, salt, and black pepper: Don't skip the garlic powder, it adds a depth that salt alone won't give you.
• Fresh baby spinach (6 cups): Buy it the day you plan to make this because it wilts faster than you'd think.
• Fresh strawberries (1 1/2 cups): Hulled and sliced, they release their juice into the salad which is actually a good thing.
• Red onion (1/3 cup, thinly sliced): The thin slices matter because they soften slightly and distribute their bite throughout.
• Crumbled feta cheese (1/2 cup): Get real feta, the crumbly kind, not the pre-packaged stuff that tastes like salt.
• Toasted pecans or walnuts (1/3 cup): Toast them yourself in a dry pan for two minutes if you can, the flavor difference is noticeable.
• Mayonnaise (1/4 cup): This is the base that makes the dressing creamy without being heavy.
• Plain Greek yogurt (2 tablespoons): It keeps things tangy and lighter than mayo alone could manage.
• Honey (2 tablespoons): A touch of sweetness that balances the vinegar's sharpness.
• Apple cider vinegar (2 tablespoons): The good kind matters here, use what you'd actually drink.
• Lemon juice (1 tablespoon): Fresh squeezed if you're willing, it brightens everything.
• Poppy seeds (1 tablespoon): They add texture and a subtle nuttiness that makes people ask what that flavor is.

Instructions

Get your grill ready:

Heat your grill or grill pan to medium-high heat for a few minutes until it's hot enough that a drop of water sizzles immediately. You want it ready before the chicken lands on it.

Season the chicken:

Brush both sides of the chicken breasts with olive oil, then sprinkle generously with garlic powder, salt, and pepper. Let them sit for a minute so the seasonings don't just fall off.

Grill with confidence:

Place the chicken on the hot grill and resist the urge to move it around. Let it sit for six to seven minutes until you get those dark grill marks, then flip and do the same on the other side. When the juices run clear and the thickest part reads 165 degrees if you have a thermometer, you're done.

Let it rest:

Move the chicken to a cutting board and give it five minutes to relax. This keeps it from drying out when you slice it.

Make the dressing while chicken cooks:

In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and pepper until everything is smooth and the poppy seeds are distributed throughout. Taste it and adjust the honey or vinegar if you need more sweetness or tang.

Build the salad:

In your largest bowl, combine the spinach, sliced strawberries, red onion, feta cheese, and toasted nuts. Don't mix it yet, just get everything in there.

Slice and place:

Slice your rested chicken into strips about the size of your pinky finger and arrange them on top of the salad ingredients. They'll stay warm against the cold greens.

Dress it right before eating:

Drizzle the poppy seed dressing over everything and toss gently with two big spoons until every leaf is coated. Serve immediately while the chicken is still warm.

Save

My mother tried this salad once and declared it was proof I'd finally learned to cook with intention instead of just following instructions. That meant more to me than any compliment about the food itself.

When Summer Feels Far Away

On cold months when strawberries cost too much and taste like nothing, I've made this with raspberries or even thin apple slices and it's still wonderful. The salad works because the combination of sweet fruit, salty cheese, and that poppy seed dressing is actually bigger than any single ingredient.

About That Dressing

The dressing is honestly the secret weapon here, and it works on so many other things. I've dressed roasted vegetables with it, drizzled it over grilled fish, even used it as a dip for veggie chips at parties. Once you have it made, you'll find reasons to use it.

Making It Your Own

This salad is a starting point, not a rulebook. I've made it with goat cheese when feta ran out, added avocado when I had ripe ones sitting around, and swapped almonds for pecans because that's what was in the pantry. The important parts are the grilled chicken for warmth, the fresh greens, and that dressing that ties it all together. The rest is just you being creative in your kitchen.

• Try adding fresh mint or basil if you grow herbs and want something more complex.
• If you don't have a grill, a skillet works just fine, you just won't get the char marks.
• This salad feeds four as a main course or six if you're serving it with bread on the side.

Save

This is the kind of meal that makes you feel taken care of, even when you're the one doing the cooking. It's proof that simple ingredients treated with a little attention become something worth sharing.

Recipe FAQs

→ What is the best way to grill the chicken?

Preheat grill to medium-high heat. Brush chicken breasts with olive oil and season with garlic powder, salt, and pepper. Grill for 6-7 minutes per side until juices run clear.

→ Can I substitute the nuts in this dish?

Yes, pecans can be replaced with walnuts or almonds based on preference or availability.

→ How do I prepare the poppy seed dressing?

Whisk mayonnaise, Greek yogurt, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and pepper together until smooth and creamy.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making this dish appropriate for gluten-sensitive individuals.

→ Can feta be replaced with another cheese?

Goat cheese can be used as an alternative to feta for a slightly different but complementary flavor.

→ What wine pairs well with this meal?

A chilled Sauvignon Blanc complements the fresh and tangy flavors beautifully.