Strawberry Spinach Salad

Make Strawberry Spinach Salad with grilled chicken, poppy seed dressing, and fresh strawberries for a bright, easy weeknight main.

Ingredients

• 1/3 cup mayonnaise
• 1/4 cup milk
• 1 1/2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon poppy seeds
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper (to taste)
• 1 pound boneless (skinless chicken thighs)
• 1 tablespoon canola oil
• 5 cups baby spinach
• 1 1/2 cups sliced strawberries
• 1 avocado (halved, seeded, peeled and sliced)
• 2 small Persian cucumbers (sliced)
• 1/2 cup sliced red onion
• 1/2 cup toasted pecan halves
• 1/2 cup crumbled goat cheese

Instructions

Step 1: Whisk the poppy seed dressing

In a medium bowl whisk the mayonnaise, milk, honey, apple cider vinegar, poppy seeds and Dijon mustard until smooth and slightly glossy, tasting and seasoning with kosher salt and freshly ground black pepper. Chill the dressing in the refrigerator while you finish the rest of the salad so it tightens and the poppy seeds suspend evenly in the emulsion.

Step 2: Grill the chicken thighs until cooked through

Brush the boneless, skinless chicken thighs lightly with canola oil and season all over with salt and pepper. Grill on medium heat, turning occasionally, until the thighs are cooked through and the exterior shows a restrained char and caramelization; an internal temperature of 165°F is the target. Let the thighs rest briefly so the juices redistribute before slicing.

Step 3: Arrange the salad components on spinach

Lay the baby spinach as a generous, dark-green bed in a large serving bowl or platter. Arrange the sliced strawberries, peeled and sliced avocado halves, thinly sliced Persian cucumbers, and delicate slivers of red onion over the spinach in loose clusters so each ingredient remains visually distinct. Scatter the toasted pecan halves and crumble the goat cheese evenly for crunchy and creamy contrast.

Step 4: Slice the chicken, dress and toss gently

Thinly slice the rested, grilled chicken thighs and place the warm slices attractively across the center of the salad. Pour the chilled poppy seed dressing over the assembled salad in a measured ribbon and gently toss just until the leaves glisten and the dressing clings — not soaked. Serve immediately so the warm chicken and cool salad elements create that perfect contrast.

Notes

• Make the dressing ahead and chill to let flavors meld.
• Grill chicken until it reaches 165°F and let it rest before slicing.
• Assemble just before serving to keep spinach crisp and avocado fresh.