Save to Pinterest My neighbor showed up one July afternoon with a basket of strawberries so ripe they were practically glowing, and I suddenly had an idea that felt a little wild: what if I threw them on a salad with grilled chicken? It seemed like one of those flavor combinations that shouldn't work but somehow does, and now I can't imagine summer without it. The first time I made it, I was skeptical about mixing sweet fruit with savory chicken, but the moment that creamy poppy seed dressing hit the plate, everything clicked. This salad has become my answer to 'what's for dinner?' on nights when the kitchen feels too hot and the fridge feels too full of good things.
I made this for my book club last spring, and someone asked for the recipe before they'd even finished their first bite—that's when I knew it was a keeper. What struck me most was watching everyone dig in without hesitation, despite some initial surprise at the strawberry-chicken pairing. It became the dish people specifically requested when it was my turn to host, which felt like the highest compliment.
Ingredients
- Boneless, skinless chicken breasts (2): Look for breasts that are roughly the same thickness so they cook evenly; if one side is thicker, gently pound it to match, which I learned the hard way after serving unevenly cooked chicken.
- Olive oil (1 tablespoon): This creates a light barrier that keeps the chicken from sticking and helps the seasonings cling beautifully.
- Garlic powder, salt, and black pepper: Simple seasonings that let the chicken and fruit be the stars without overwhelming them.
- Fresh baby spinach (6 cups): Tender leaves work better than mature spinach here, which I discovered when I used what I thought would be a hearty handful and ended up with wilted sadness on my plate.
- Fresh strawberries (1 1/2 cups): Choose ones that are fragrant and give slightly when squeezed—this is where the sweetness comes from, so skip the pale, hard ones.
- Red onion (1/3 cup): Sliced thin, it adds a bite that cuts through the richness of the dressing and keeps everything from feeling too sweet.
- Crumbled feta cheese (1/2 cup): The slight tanginess is essential; it's the balance point between the fruit and the savory elements.
- Toasted pecans or walnuts (1/3 cup): Toast them yourself if you can; the difference between raw and toasted nuts in this salad is genuinely night and day.
- Mayonnaise (1/4 cup): Use full-fat mayo, not the light version, because the dressing won't have the same silky texture otherwise.
- Greek yogurt (2 tablespoons): This lightens the dressing and adds tanginess without making it taste thin or watery.
- Honey (2 tablespoons): A subtle sweetness that echoes the strawberries and keeps the dressing from tasting too sharp.
- Apple cider vinegar (2 tablespoons): The acidity is what ties everything together—don't skip it or substitute it with regular vinegar.
- Lemon juice (1 tablespoon): Fresh lemon only; bottled changes the whole flavor profile in a way that disappointed me once.
- Poppy seeds (1 tablespoon): These tiny seeds add texture and a subtle nuttiness that makes people always ask what the secret ingredient is.
Instructions
- Get your grill ready:
- Preheat to medium-high heat for about 5 minutes; you'll know it's ready when you hold your hand above the grates and feel serious warmth after just a few seconds.
- Season the chicken simply:
- Brush each breast lightly with olive oil on both sides, then sprinkle the garlic powder, salt, and pepper evenly across. Don't over-season; you want to taste the chicken, not just the spices.
- Grill with confidence:
- Place the chicken directly on the grates and resist the urge to move it around—let it sit for 6 to 7 minutes so it develops those pretty grill marks. Flip once and cook the other side for another 6 to 7 minutes, checking that the juices run clear when you pierce the thickest part with a knife.
- Let it rest briefly:
- Remove the chicken to a cutting board and let it sit for 5 minutes; this keeps the juices from running all over your salad later. After resting, slice it thin against the grain, which makes each bite tender.
- Build the dressing while the grill works:
- In a small bowl, whisk the mayonnaise, Greek yogurt, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and black pepper until smooth and creamy. Taste it and adjust; if it's too tart, add a touch more honey, and if it needs more tang, squeeze in a bit more lemon.
- Assemble the salad base:
- In a large bowl, combine the fresh spinach, sliced strawberries, red onion, crumbled feta, and toasted nuts, mixing gently so nothing gets bruised.
- Top and dress:
- Lay the warm sliced chicken across the top of the salad, then drizzle the dressing over everything. Give it a gentle toss just before serving so each bite has dressing without the spinach getting lost.
Save to Pinterest There's something that happens when people taste the combination of warm, smoky chicken against the cool sweetness of fresh strawberries and that creamy dressing—their faces light up with genuine surprise. That moment, when someone pauses mid-chew and says 'wait, that's strawberries?' is exactly why I keep making this salad.
The Secret of Poppy Seed Dressing
Poppy seed dressing feels fancy but it's actually just a whisked mixture of things already sitting in your kitchen, which is my favorite kind of cooking shortcut. The trick is not letting the poppy seeds clump up at the bottom of the bowl; keep whisking occasionally as you're making it and then give it a quick stir right before drizzling. I once made a batch that separated and looked curdled, and I was ready to throw it out until I whisked it again vigorously and it came back together perfectly.
Grilling Chicken That Stays Juicy
Overcooked chicken is the enemy of a good salad, so watch your timing carefully and use a meat thermometer if you want to guarantee it's done—about 165 degrees Fahrenheit in the thickest part. The resting period afterward is when the carryover cooking finishes the job gently, keeping the meat tender instead of bouncy. I learned this by accidentally serving dry chicken at a dinner party and then by deliberately trying different methods until I found the perfect rhythm.
Making This Salad Your Own
This recipe is flexible, which is part of why it's become such a kitchen favorite for improvising based on what's actually in season and what I'm craving. Some people swap goat cheese for the feta, and honestly it tastes equally good—just a slightly different tang. You could also toss in avocado slices, use almonds instead of pecans, or even add candied walnuts if you're feeling indulgent.
- If fresh strawberries aren't available, frozen ones (thawed and drained well) work surprisingly well and often taste even sweeter.
- Make the dressing a day ahead and store it in a jar; it actually tastes better after the flavors have mingled overnight.
- Grill extra chicken and you'll have it ready for quick lunches throughout the week, making this salad an easy repeat.
Save to Pinterest This salad has become the dish I reach for when I want to feel like I'm eating something vibrant and alive, even on the busiest of days. It's proof that simple ingredients, when treated with a little attention and care, can create something genuinely memorable.
Answers to Recipe Questions
- → How should the chicken be seasoned for grilling?
Brush the chicken with olive oil and season with garlic powder, salt, and black pepper for a flavorful, juicy result.
- → What nuts work best in this salad?
Toasted pecans or walnuts provide a great crunch, but almonds can also be used as a tasty alternative.
- → Can the cheese be substituted?
Yes, goat cheese can replace feta for a different but complementary flavor profile.
- → How is the poppy seed dressing prepared?
Whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and pepper until smooth and creamy.
- → What is the best way to serve this dish?
Serve the grilled chicken sliced over the spinach and strawberry mixture, drizzled with the poppy seed dressing just before serving.