Strawberry Avocado Chicken Salad with Healthy Poppyseed Dressing Recipe
This Strawberry Avocado Chicken Salad features tender grilled chicken breasts paired with fresh spinach, juicy strawberries, creamy avocado, and tangy feta cheese, all tossed in a healthy and flavorful poppyseed dressing made with Greek yogurt and honey. It’s a vibrant, nutritious, and easy-to-make salad perfect for a light lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Dressing
- ½ cup plain whole Greek yogurt
- ⅓ cup apple cider vinegar
- 3 tablespoons pure honey (plus more to taste)
- 1 tablespoon fresh poppy seeds
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Salad
- 2 large chicken breasts, pounded to even thickness
- Kosher salt, for seasoning chicken
- Freshly ground black pepper, for seasoning chicken
- 4 cups baby spinach leaves
- 1 cup fresh strawberries, sliced
- ½ cup crumbled feta cheese
- 1 whole semi-ripe avocado, sliced or cubed (sprinkle with lime juice to prevent browning)
- ½ cup candied walnuts or pecans
Instructions
- Prepare Dressing: In a bowl, whisk together Greek yogurt, apple cider vinegar, honey, poppy seeds, garlic powder, onion powder, kosher salt, and black pepper until thoroughly combined. Transfer the dressing to a container and chill until ready to use. This can be made ahead of time to enhance flavors.
- Season Chicken: Preheat your outdoor grill or indoor grill pan and lightly grease it. Season the chicken breasts on both sides with kosher salt and freshly ground black pepper, pressing gently to help the seasoning stick.
- Grill Chicken: Place the seasoned chicken breasts on the grill and cook until nice grill marks appear and the chicken is cooked through without any pink in the center, about 5-7 minutes per side depending on thickness. Avoid overcooking to keep chicken juicy. Remove from grill and let rest at room temperature for at least 5 minutes to allow juices to redistribute.
- Slice Chicken: After resting, slice the grilled chicken breasts into thin strips suitable for topping the salad.
- Assemble Salad: In a large serving bowl, combine baby spinach, sliced strawberries, crumbled feta, and avocado pieces. Drizzle desired amount of chilled poppyseed dressing over the salad and gently toss to coat all ingredients well.
- Serve: Divide the salad mixture among individual plates, top with slices of grilled chicken and sprinkle candied walnuts or pecans over the top. Serve immediately to enjoy fresh.
Notes
- Sprinkle lime juice on avocado slices to prevent browning before adding to salad.
- Dressing can be made in advance and stored in the refrigerator for up to 3 days.
- Use fresh poppy seeds for best flavor.
- Adjust honey in dressing to taste for desired sweetness.
- Resting the grilled chicken after cooking keeps it moist and tender.
