Grilled Chicken Strawberry Spinach

My sister called mid-afternoon asking what we should bring to the potluck, and I found myself staring at a container of beautiful strawberries on the counter alongside fresh spinach I'd picked up that morning. Something about the combination felt right—bright, summery, the kind of dish that doesn't weigh you down. That's when it clicked: grilled chicken over greens with strawberries and a creamy poppy seed dressing that tastes almost decadent despite being entirely doable on a weeknight.

I remember my mom tasting it at that potluck and immediately asking for the dressing recipe, which honestly made my day because she doesn't usually ask for recipes. She said it reminded her of a salad from a restaurant she loved but couldn't quite place, and watching her take another bite felt like the smallest victory.

Ingredients

• Boneless, skinless chicken breasts (2): These cook evenly and quickly on the grill, giving you those beautiful char marks without drying out if you don't overcook them.
• Olive oil (1 tablespoon): Just enough to keep the chicken from sticking and to help those seasonings cling to the meat.
• Garlic powder (1 teaspoon): This does the seasoning work quietly so the chicken doesn't taste heavy or spiced in a way that competes with the sweet strawberries.
• Salt and black pepper: Use what you have on hand, but freshly ground pepper makes a noticeable difference in how it tastes.
• Fresh baby spinach (6 cups): Baby spinach is tender enough that you don't need to cook it, and it wilts slightly when the warm chicken sits on top, creating this lovely texture.
• Fresh strawberries (1 1/2 cups, hulled and sliced): Pick ones that smell sweet even before you taste them, and slice them just before assembly so they don't sit in their own juice.
• Red onion (1/3 cup, thinly sliced): The sharpness cuts through the richness of the dressing and adds a little crunch that keeps each bite interesting.
• Crumbled feta cheese (1/2 cup): This is salty enough that you don't need to oversalt the salad, and it gives you little pockets of tang throughout.
• Toasted pecans or walnuts (1/3 cup): Toast them yourself if you have time—five minutes in a dry skillet transforms them from ordinary to something that actually tastes nutty.
• Mayonnaise (1/4 cup): The base of your dressing and what makes it creamy without being heavy.
• Plain Greek yogurt (2 tablespoons): This adds tang and keeps the dressing from being overly rich, plus it stretches the mayonnaise further.
• Honey (2 tablespoons): Balances the vinegar and yogurt so the dressing tastes rounded rather than sour.
• Apple cider vinegar (2 tablespoons): Sharper and more interesting than regular white vinegar, it plays well with the strawberries.
• Lemon juice (1 tablespoon): Adds brightness and keeps everything tasting fresh rather than heavy.
• Poppy seeds (1 tablespoon): These little seeds look pretty and add a subtle nuttiness that ties the whole dressing together.

Instructions

Get your grill ready:

Heat your grill or grill pan to medium-high heat—you want it hot enough that oil shimmers but not so hot that everything chars before cooking through. This takes about five minutes if you're using a grill pan on the stovetop.

Season the chicken:

Pat your chicken breasts dry with a paper towel, then brush them lightly with olive oil and sprinkle generously with garlic powder, salt, and black pepper on both sides. The oil helps everything stick and cook evenly.

Grill the chicken:

Place chicken on the grill and leave it alone for six to seven minutes—this is key because moving it around prevents those nice char marks from forming. Flip once and grill the other side for another six to seven minutes until the juices run clear when you poke it with a knife.

Let it rest:

Pull the chicken off the heat and let it sit for five minutes before slicing—this keeps the juices from running all over your salad bowl and makes each slice more tender. The carryover heat finishes cooking it while you work on everything else.

Make the dressing:

While the chicken rests, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and black pepper in a small bowl until smooth and creamy. Taste it and adjust honey or vinegar if needed—it should taste tangy, slightly sweet, and totally balanced.

Build the salad:

Put your spinach in a large bowl and scatter strawberries, red onion, feta, and toasted nuts over the top, keeping everything fairly loose so it's easy to toss later. At this point you can even refrigerate it if you're cooking ahead.

Slice and assemble:

Slice your rested chicken thinly and arrange it on top of the salad, right before you're ready to eat. The warm chicken will slightly wilt the spinach in the most pleasant way.

Dress and serve:

Drizzle the poppy seed dressing over everything and toss gently until the salad is coated but not soggy. Serve immediately while the chicken is still warm.

Save

There's something about serving this salad that makes people relax, you know? It looks impressive without being fussy, and everyone seems to eat a little slower, actually tasting it instead of just eating through it. That matters more than you'd think.

Making the Poppy Seed Dressing Sing

The dressing is honestly the secret weapon here, and it's because of the balance between sweet, tangy, and creamy. Greek yogurt was the game-changer for me—it sounds like a small thing, but it keeps the dressing from feeling heavy while still making it luxurious enough that you actually want to eat the whole thing. Most people can't identify what makes it taste different from store-bought, but they notice.

Working with Grilled Chicken

The hardest part about grilling chicken is the overthinking—you worry about it being dry, so you keep poking at it, which actually causes the drying out. The real trick is letting it have some space and trusting that six to seven minutes per side is correct for standard-thickness breasts. If yours are thicker, pound them to an even thickness first, which takes thirty seconds and makes your life infinitely easier.

Variations and Flexibility

I've made this salad in about a dozen different ways depending on what was in my kitchen, and it works with almost anything. Goat cheese replaces the feta beautifully if that's what you have, and almonds or sunflower seeds work if you're avoiding tree nuts or just bored with pecans. The strawberries are the one thing I don't mess with because they're what makes this feel special, but I've added avocado on top for richness, swapped spinach for arugula when I wanted something peppery, and even grilled the strawberries once because I had extra berries and I was feeling experimental.

• You can make the dressing up to three days ahead and keep it in a jar in the fridge, which is handy when you want to assemble lunch in ten minutes.
• If your strawberries aren't very sweet, add an extra half-tablespoon of honey to the dressing to brighten everything up.
• Leftover chicken works great here too—just warm it gently on the grill or in a pan before slicing.

Save

This salad has become my go-to when I want something that tastes like I've been in the kitchen all day but actually takes thirty-five minutes. It's the kind of meal that reminds you eating well doesn't have to be complicated.

Recipe FAQs

→ What is the best way to grill the chicken?

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

→ Can I substitute the nuts in the salad?

Yes, pecans or walnuts can be swapped for almonds or other favorite nuts to suit your taste or dietary needs.

→ How is the poppy seed dressing prepared?

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

→ Is this dish suitable for a gluten-free diet?

Yes, all ingredients are gluten-free, making it a great option for those avoiding gluten.

→ What can I add to customize the salad?

Consider adding avocado slices or substituting goat cheese for feta to create new flavor variations.

→ How to serve this dish for best flavor?

Arrange the grilled chicken on top of the salad and drizzle with the poppy seed dressing just before serving to maintain freshness.