Ingredients
Equipment
Method
- Season chicken breasts with salt and pepper. Heat a grill pan over medium-high heat.
- Cook chicken for 6 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- While the chicken cooks, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and poppy seeds in a small bowl to make the dressing.
- Combine baby spinach, sliced strawberries, and red onion in a large salad bowl.
- Slice the rested chicken and arrange on top of the salad. Drizzle with poppy seed dressing and top with sliced almonds just before serving.
Nutrition
Notes
For best results, use strawberries at peak ripeness for maximum flavor and natural sweetness. The chicken can be grilled in advance and served cold, but dress the spinach just before serving to prevent wilting. To reduce calories, use less dressing or substitute the honey with a sugar-free alternative.
