Audience favorite! Filled with baby spinach, fresh strawberries, juicy tender chicken thighs + the most useless poppy seed dressing!
Say hello to my favorite part of summer: all the bright, pretty, colorful salads.
With juicy, grilled chicken thighs seasoned with salt and pepper, you’ll have a hearty meal any time of the day.
Serve with fresh strawberries for natural sweetness and pecan halves for extra crunch. Sometimes I even add candied pecans for that extra treat! SO SO GOOD.
And the poppy seed dressing is really so creamy, so dreamy.
- ⅓ a cup mayonnaise
- ¼ a cup milk
- 1 ½ tablespoons honey
- 1 a tablespoon apple cider vinegar
- 1 a tablespoon Poppy seeds
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper, to your liking
- 1 a pound without bones, skinless chicken thighs
- 1 a tablespoon rapeseed oil
- 5 cups baby spinach
- 1 ½ cups sliced strawberries
- 1 avocado, cut in half, remove seeds, peel and chop
- 2 small Persian cucumbers, sliced
- ½ a cup chopped red onion
- ½ a cup toasted pecan halves
- ½ a cup shredded goat cheese
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In a medium bowl, whisk together the mayonnaise, milk, honey, vinegar, poppy seeds, and jion; season with salt and pepper to taste. Refrigerate until serving.
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Preheat grill to medium heat.
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Brush chicken with canola oil; season with salt and pepper to taste. Add the chicken to the grill and cook, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 10 minutes.
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To assemble the salad, place the spinach in a large bowl; top with chicken, strawberries, avocado, cucumbers, onions, pecans and goat cheese. Pour the poppy seed dressing over the salad and mix gently.
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Serve immediately.
