The sweetness of the strawberries mixed with the honey-mustard chicken and amazing poppyseed dressing makes this Spinach & Strawberry Salad over-the-top tasty!
This Spinach & Strawberry Salad is one of my personal favourites. The recipe is so simple yet sophisticated. If you're looking for an alternative to the Honey Mustard Chicken, try out the Amazing Chicken Kabobs recipe chopped with this salad.
Honey Mustard Chicken Marinade
Place all marinade ingredients into a glass bowl.
Place chicken breasts in shallow baking dish and pour marinade over top of the chicken. Turn chicken to coat both sides.
Marinate in refrigerator for 1 hour.
Heat 2 tsp. of olive oil in a non-stick skillet. Remove chicken from marinade and cook until chicken reaches internal temperature of 165F and is no longer pink inside. Throughout the cooking time, brush marinade over chicken applying only a little at a time.
Once cooked, set chicken aside and prepare remaining salad components.
Homemade Poppyseed Dressing
This is THE easiest and most tasty dressing you will ever make. Place all ingredients into a jar or bowl and whisk. If you're using a jar, put the lid on it and shake! Yes - it's that easy 🙂
Next, assemble the Spinach & Strawberry Salad
Start by rinsing the spinach and draining it, then cut off any of the wooden stems of the spinach leaves, then place it in a large bowl.
Next, hull and slice or chop the strawberries. I like a mixture of cross sectional slices and chopped because it looks pretty on the plate. Set aside.
Peel avocado and cut pull apart in half, then slice. Set aside.
Peel and slice red onion. If you prefer smaller pieces, you can chop it. Sweet onions also make a great substitution.
I prefer the block feta cheese in water and crumble it myself. For convenience you can buy the crumbled feta cheese already crumbled.
The grocery store always has convenient bags of the toasted sliced almonds that are made for salads. You can also chop whole almond and pecans make a great substitution as well.
Putting it all together
For the photo that is shown below, I assembled the salad on the plate and drizzled the dressing over top. I sometimes find that easier because I have finicky eaters, some like onions, some don't etc. This is also a good way to control how much dressing you put on the salad.
If you want to serve it in a bowl and have guest help themselves then follow these directions:
- Place spinach in large salad bowl and toss with a small amount of the dressing to coat the leaves but not soak them.
- In a separate bowl, add all other ingredients and toss them lightly in the dressing to coat.
- Then, add the bowl of the other ingredients to the spinach bowl and toss, adding more dressing.
- Have extra dressing available to add to the salad if desired.
- Slice chicken and toss into salad.
- I find that the amount of dressing that goes into a salad is a personal preference. I would rather have a little and add more later when I have it on my plate if needed.