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This strawberry spinach salad with grilled chicken and poppy seed dressing is a fantastic summer dinner salad that is as easy as it is beautiful to serve. You can also omit the chicken and serve it as a first course which is also a wonderful way to start a summer meal. In the spring when blood oranges are in season, try them in place of regular orange juice for the dressing and you'll have a beautiful "pink" poppy seed dressing which is quite stunning!
SPINACH STRAWBERRY SALAD WITH GRILLED CHICKEN
AND POPPY SEED DRESSING
Serves 4
INGREDIENTS:
For Chicken:
6 boneless skinless chicken breasts, pounded thin into cutlets
½ tsp (2.5ml) orange zest
¼ cup (60ml) fresh squeezed orange juice
1 tbsp. (15ml) grape seed oil
1 tsp. (5ml) Dijon mustard
1 tbsp. (15 ml) white wine vinegar
2-3 dashes of Worcestershire sauce
salt and pepper to taste
For Salad:
7 oz (200g) of baby spinach
8 large ripe strawberries, tops removed, and sliced
¼ cup (40g) sliced raw almonds
1/3 cup (50g) crumbled goat cheese
1 English cucumber, peeled into ribbons with a potato peeler
For Dressing:
2 tbsp. (30ml) Dijon Mustard
2 tbsp. (30ml) white wine vinegar
2 tbsp (30ml) honey
4-6 tbsp (60ml-90ml) grape seed oil
2 small oranges juiced
salt and pepper to taste
2 tsp (5ml) poppy seeds
METHOD:
Lightly salt the chicken a few hours before grilling. This will make it tender and juicy. Place in a casserole dish, single layer and refrigerate until ready to use.
Then an hour before grilling. Mix up the marinade. Pour it over the chicken and allow to rest at room temperature for 20 minutes.
Grill the chicken 4-5 minutes each side until cooked through. Remove from the grill and allow to rest.
In a small bowl whisk together the mustard, vinegar and honey until combined. Slowly add the grape seed oil until the dressing is thick and emulsified. Use 4 tbsp for a tart dressing, 6 for a more mellow dressing.
Then add the blood orange juice, salt and pepper and stir in the poppy seeds.
On a large platter create a bed of spinach. Add the almonds, goat cheese, strawberries and cucumber ribbons.
Carve the chicken breasts on the diagonal, and then transfer the chicken with a chef’s knife keeping the breast intact, to the top of the spinach. Top with freshly cracked pepper.
Serve the salad with the dressing on the side and warm crusty baguette.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
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