Grilled Chicken Strawberry Poppyseed Salad
Servings : 4
Ingredients
Glazed Pecans
- 1 cup pecan halves
- 2 Tbsp honey
- 1/2 tsp vanilla extract
- 1 pinch salt
Chicken
- 4 boneless, skinless chicken breast
- 1 Tbsp kosher salt
- 2 tsp pepper
Salad
- 10 oz baby spinach or baby spinach blend
- 1 lb strawberries stemmed and sliced
Poppyseed Dressing
- 1/2 cup white wine vinegar
- 1 tsp salt
- 1 tsp ground mustard
- 1 tsp onion grated
- 12 Tbsp extra virgin olive oil (3/4 cup)
- 1 Tbsp poppyseeds
- 4 Tbsp honey or agave (1/4 cup)
Instructions
Glazed Pecans
- In a small skillet, heat pecans over medium heat. Cook 2 minutes, stirring frequently. Drizzle with honey. Cook 5 minutes longer, stirring frequently. Remove from heat and stir in vanilla and salt. Pour pecans onto a parchment-lined countertop to cool. Cool completely before using.
Chicken
- Preheat grill to medium heat. Season chicken with salt and pepper. Grill over medium heat 8-10 minutes per side, or until juices run clear and chicken is no longer pink. Let rest 5 minutes. Slice into thin slices.
Salad
- Arrange spinach evenly among 4 salad bowls. Top with strawberries. Fan chicken over spinach. Drizzle with dressing. Sprinkle with pecans.
Dressing
- Combine all ingredients in a shaker cup or small bowl. Shake or whisk to combine.
Notes
For vegan or vegetarian, omit chicken and use agave in place of the honey.