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This vibrant Strawberry Spinach Salad with Chicken features a nostalgic mix of simplicity and flavor, perfect for a lunch packed with love.
When my daughter started middle school, I wanted to create a lunch that would fuel her day and remind her of home. I still remember our family lugging a cooler full of picnics to the soccer field every weekend. Those picnic lunches often included spinach salads tossed with whatever berries were ripe in our backyard. With a few fresh strawberries on hand, I decided to recapture that memory. Taking inspiration from those carefree days, I aimed to elevate the dish with goat cheese and pecans, adding a creamy touch and a crunchy element.
The first morning she was off to class was crisp and vibrant, much like the dish itself. Grilling the chicken became a meditative moment—just the right sizzle and sear to lock in flavors. I found that brushing the chicken with canola oil prevents sticking and enhances its grill marks. With the honey’s subtle sweetness tying everything together in the dressing, the whole salad seemed like a mini celebration packed in a lunchbox. A hint of Dijon mustard gave it that understated zing. Letting the dressing chill slightly before serving made a tremendous difference; every bite felt refreshing and light as she enjoyed it later that afternoon.
Being able to assemble this on our kitchen counter reminded me of the importance of simple pleasures. Each ingredient brought a nostalgic smile, the taste as vibrant as those early fall mornings, and the memory-filled bites making her new school year a little less daunting.
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 to taste
- freshly ground black pepper to taste
- 1 pound chicken breasts boneless and skinless
- 1 tablespoon canola oil
- 4-5 cups baby spinach
- 1 1/2 cups strawberries sliced
- 1/2 cup pecan halves toasted
- 1/2 cup goat cheese crumbled
- 1 avocado optional, halved, seeded, peeled, and sliced
- 2 small Persian cucumbers optional, sliced
- 1/2 cup red onion optional, sliced
Directions
- In a medium bowl, whisk together the mayonnaise, milk, honey, vinegar, poppy seeds and Dijon mustard.
- Season with salt and pepper, to taste. Place the dressing in the refrigerator until ready to serve.
- Preheat the grill to medium heat.
- Brush the chicken with the canola oil.
- Season with salt and pepper, to taste.
- Add the chicken to the grill.
- Cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Place the spinach in a large bowl.
- Top the spinach with the chicken, strawberries, pecans, goat cheese, avocado, cucumbers, and onions.
- Pour the poppy seed dressing on top of the salad and gently toss to combine.
- Serve immediately.
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