Grilled Chicken & Strawberry Spinach Salad
Fresh baby spinach loaded with strawberries, blueberries, sliced almonds, and mushrooms, topped with warm grilled chicken and drizzled with a quick poppyseed dressing. Light, vibrant, and done in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 410
- Protein
- 38g
Ingredients
- 2 breasts (about 6 oz each) boneless, skinless chicken breasts
- 4 cups fresh baby spinach
- 1 cup, sliced strawberries
- ¾ cup blueberries
- 1 cup sliced mushrooms
- ½ cup sliced almonds
- ½ cup poppyseed dressing (store-bought or homemade: 1/4 cup mayo, 2 tbsp honey, 1 tbsp poppyseeds)
- 1 pinch to taste salt and black pepper
Instructions
- 1
Heat a grill or grill pan to medium-high. Pat chicken dry and season both sides generously with salt and pepper.
- 2
Grill chicken 6–7 minutes per side without moving until golden brown and internal temp reaches 165°F.
- 3
Transfer chicken to a cutting board and rest for 3 minutes, then slice into strips.
- 4
Toss spinach with half the dressing in a large bowl until evenly coated.
- 5
Arrange spinach on plates, then top with strawberries, blueberries, mushrooms, almonds, and warm chicken strips.
- 6
Drizzle remaining dressing over the salad and serve immediately.
Tools you’ll need
- grill or grill pan
- cutting board
- sharp knife
- large bowl
- instant-read thermometer
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