Save My sister showed up at my door one sweltering July afternoon with a bag of strawberries from the farmers market, insisting we do something more interesting than jam. We ended up grilling chicken in the oppressive heat, and she tossed it into a spinach salad I was nervously assembling. That poppy seed dressing—whisked together while sweat dripped onto the counter—somehow made everything sing together. It's become the salad I make when I want to feel like I'm cooking something both simple and a little bit special.
I made this for a potluck once and watched people go back for seconds without even asking what was in it—that's when I knew the combination of strawberry, feta, and toasted nuts had real staying power. The dressing disappeared entirely, and someone asked me to write down the recipe on a napkin before they left.
Ingredients
- Boneless, skinless chicken breasts (2): These cook quickly and stay tender when you pound them to even thickness before seasoning.
- Olive oil (1 tablespoon): Just enough to prevent sticking and help develop those grill marks.
- Garlic powder, salt, and black pepper: Simple seasoning lets the chicken's natural flavor shine without competing with the bright salad.
- Fresh baby spinach (6 cups): Tender leaves that don't need cooking and provide a peppery base for everything else.
- Fresh strawberries (1 1/2 cups): Look for ripe, fragrant berries—they're what tie the whole dish together with sweetness.
- Red onion (1/3 cup): The bite of raw onion cuts through richness and adds a satisfying crunch.
- Crumbled feta cheese (1/2 cup): Salty and tangy, it anchors the salad and doesn't disappear when tossed.
- Toasted pecans or walnuts (1/3 cup): Toasting them yourself makes all the difference in depth and flavor.
- Mayonnaise (1/4 cup): The base that makes the dressing creamy and luxurious.
- Plain Greek yogurt (2 tablespoons): Adds tang and keeps the dressing from feeling too heavy.
- Honey (2 tablespoons): Balances the acidity and adds subtle floral sweetness.
- Apple cider vinegar (2 tablespoons): The backbone of brightness in this dressing.
- Lemon juice (1 tablespoon): Fresh citrus prevents oxidation and adds final sparkle.
- Poppy seeds (1 tablespoon): These tiny seeds add visual interest and a slightly nutty, delicate flavor.
Instructions
- Get your grill ready:
- Preheat to medium-high heat until you can hold your hand above the grates for only a few seconds. If you're using a grill pan on the stovetop, let it get smoking hot.
- Dress up the chicken:
- Brush both sides generously with olive oil, then sprinkle with garlic powder, salt, and pepper. The oil helps the seasoning stick and prevents sticking on the grill.
- Grill with confidence:
- Place chicken on the hot grate and resist the urge to move it around—let it sit for 6 to 7 minutes until you see deep golden marks. Flip once and cook another 6 to 7 minutes until the thickest part reaches 165 degrees or juices run clear when pierced. Let it rest for 5 minutes before slicing, which keeps it incredibly juicy.
- Make the dressing while chicken cooks:
- In a small bowl, whisk mayonnaise, Greek yogurt, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and pepper until smooth and no streaks of mayo remain. Taste and adjust—more honey if you want sweetness, more vinegar if you like tang.
- Build the salad base:
- Toss spinach, strawberries, red onion, feta, and nuts together in a large bowl, using gentle hands so the delicate leaves don't bruise.
- Bring it all together:
- Slice the rested chicken into strips and arrange on top of the salad. Drizzle dressing over everything just before serving, then toss gently to coat every leaf without crushing the strawberries.
Save There's something about serving this salad that makes people slow down and actually taste their food. The mix of warm and cool, sweet and savory, creamy and crisp—it all works together in a way that feels almost effortless to make.
Grilling Chicken Like You Mean It
The biggest mistake I made early on was moving the chicken constantly, thinking that would help it cook evenly. Actually, it just prevents those beautiful brown marks from forming and dries out the meat. Let the grill do its job without interference, and you'll end up with juicy, flavorful chicken every time. If your breasts are thick, you can gently pound them to even thickness before seasoning so they cook at the same rate.
Why Poppy Seed Dressing Is Secretly Genius
Poppy seed dressing shows up in fancy restaurant salads, but most people don't realize how easy it is to make at home. The combination of Greek yogurt and mayo gives you creaminess without heaviness, while honey and vinegar create this perfect sweet-tart balance. Those tiny poppy seeds add texture and a subtle nuttiness that makes you want another bite even when you're already full.
Variations and Swaps That Actually Work
This salad is flexible enough to work with what you have on hand, but some swaps are better than others. Goat cheese trades the salty-tangy quality of feta for something creamier and more subtle, which works beautifully if you want a softer flavor profile. You can absolutely add sliced avocado, swap almonds for pecans, or throw in some thinly shaved radishes for extra crunch and peppery bite.
- If you can't find fresh strawberries, raspberries offer tartness that complements the dressing just as well.
- Toasting your own nuts takes three minutes and tastes infinitely better than pre-toasted versions.
- Make the dressing up to two days ahead and store it in a jar for quick assembly on busy weeknights.
Save This salad has become my go-to when I want to feel like I'm taking care of myself, or when I need to impress someone without spending hours in the kitchen. It's honest, bright food that reminds you why simple is sometimes better.
Recipe FAQs
- → Can I make this salad ahead of time?
Prepare components separately in advance. Grill and slice chicken up to 2 days ahead, wash spinach, and store dressing in the refrigerator. Assemble just before serving to maintain freshness and prevent wilting.
- → What other proteins work well in this salad?
Grilled salmon, shrimp, or sliced steak make excellent alternatives. For vegetarian options, try grilled tofu, chickpeas, or quinoa. Adjust grilling times accordingly based on your protein choice.
- → How do I store leftovers?
Keep components separate in airtight containers. Store sliced chicken for up to 3 days, washed spinach for 4-5 days, and dressing for up to a week. Avoid dressed leftovers as the spinach will become soggy.
- → Can I use frozen strawberries?
Fresh strawberries provide the best texture and flavor. If using frozen, thaw completely and pat dry before adding to prevent excess moisture from diluting the dressing and making the salad watery.
- → Is the dressing make-ahead friendly?
Yes, the poppy seed dressing actually benefits from sitting for a few hours or overnight in the refrigerator. This allows flavors to meld together. Whisk again before serving as poppy seeds may settle.
- → What greens can substitute spinach?
Arugula adds peppery bite, mixed greens provide variety, or kale offers heartiness. Just ensure whatever you choose pairs well with the sweet strawberries and creamy feta cheese.