Ingredients:

  • 1 lb (450g) boneless skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 1/2 tsp (3g) garlic powder
  • 6 cups (150g) fresh baby spinach or spring mix
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/2 cup (60g) sliced almonds, toasted
  • 1/4 cup (40g) red onion, thinly sliced
  • 1 large (150g) avocado, diced
  • 1/3 cup (80ml) apple cider vinegar
  • 1/2 cup (120ml) neutral oil
  • 3 tbsp (42g) honey
  • 1 tbsp (15g) poppy seeds
  • 1 tsp (5ml) Dijon mustard
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Season the thin-cut chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4-6 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F (74°C).
  2. In a mason jar or bowl, combine the apple cider vinegar, honey, poppy seeds, mustard, and salt. Slowly whisk in the neutral oil until the mixture is velvety and combined. Set aside.
  3. In a large bowl, toss the spinach/spring mix with the sliced red onion. Gently fold in the sliced strawberries and diced avocado.
  4. Top the greens with the warm grilled chicken and crumbled feta cheese. Drizzle the poppy seed dressing over the top and finish with a sprinkle of toasted almonds. Toss lightly before serving.