Strawberry Spinach Salad with Grilled Chicken

Summer 2021 - you did not disappoint. Sure, I had my fair share of struggles and disappointments but there were a whole lot more great days than bad.  The highlights: our amazing trips, the time we spent with our family and friends and the lifelong memories that we made in the process.  Oh, and I'm pretty sure I ate my weight in s'mores this summer too.  After all, isn't that what summer is all about? 🍫

Our busy summer of travel had us eating out of the house more than usual this year. And while I appreciate a meal prepared for me by someone else, I have to admit that I'm ready for some home cooked meals.  They might not be accompanied by an artfully displayed appetizer, a glass of red wine and a sweet dessert but then again - maybe that's the reason that my shorts are fitting just a little tighter these days.  😅 

There are just a few weeks of summer left, before my kitchen gets completely torn apart and then reconstructed, so I'm taking full advantage and cooking as many meals at home, as I can.  Healthy meals.  After a summer of indulgence - okay - over-indulgence, it's back to healthy, nutritious meals for us.  

I've tried serving giant bowls of lettuce in an attempt to get my family "back on track" after some unhealthy food choices and you can probably imagine how that went over. 👎🏻🤣 Turns out, displaying a big, colorful summer salad on a giant platter in the middle of the table is received much better than a bowl of lettuce.  Giving my family the control to create their own customized salad from the platter, is the key to getting us all to eat healthier.  

Strawberry Spinach Salad with Grilled Chicken
1/3 cup mayonnaise
1/4 cup milk
1 1/2 tablespoons honey
1 Tablespoon apple cider vinegar
1 Tablespoon poppy seeds
1 teaspoon Dijon mustard
1 pound boneless, skinless chicken thighs
1 Tablespoon olive oil
4-5 cups baby spinach
1 1/2 cups sliced strawberries
1 avocado, halved, seeded, peeled and sliced
1/2 English cucumber, sliced
1/2 cup sliced red onion
1/2 cup toasted pecan halves
1/2 cup crumbled goat cheese (optional)

Whisk together mayonnaise, milk, honey, vinegar, poppy seeds and Djion.  Season with salt and pepper to taste.

Brush chicken with oil.  Season with salt and pepper or marinate in your favorite seasonings. 

Grill chicken until cooked through. 

Place spinach in a large bowl or platter. 

Top with chicken, strawberries, avocado, cucumbers, onion, pecans and goat cheese.

​Pour the poppy seed dressing on top of the salad and gently toss to combine.

I am a diehard vinaigrette dressing lover.  Preferably, balsamic vinegar.  But after one taste of this mayonnaise based poppy seed dressing - I was hooked.  I'm not sure I've ever licked the spoon that I used to stir salad dressing before.  🤣  It's that good.  Trust me.   

​Ciao!

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