Ingredients:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 Tablespoons olive oil (for marinade)
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/2 cup good quality extra virgin olive oil (for vinaigrette)
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 Tablespoon honey (or maple syrup)
- 1 teaspoon poppy seeds
- 1 small shallot, finely minced
- 1/4 teaspoon salt and 1/4 teaspoon black pepper (for dressing)
- 5 ounces fresh baby spinach, washed and dried
- 1 pint fresh strawberries, hulled and quartered
- 1/2 cup toasted pecans, roughly chopped
- 4 ounces feta cheese, crumbled (or goat cheese)
- 1/4 cup red onion, very thinly sliced (optional)
Instructions:
- Pound chicken breasts to an even thickness (about 3/4 inch). Whisk together marinade ingredients (2 Tbsp olive oil, lemon juice, garlic powder, oregano, salt, pepper). Toss chicken in marinade and set aside for at least 15 minutes.
- Prepare the Vinaigrette: Combine all dressing ingredients (except the 1/2 cup EVOO) in a jar or small bowl. Slowly whisk in the 1/2 cup EVOO until the dressing is emulsified. Set aside.
- Grill chicken over medium-high heat (or use a grill pan) for 6–8 minutes per side until the internal temperature reaches 165°F (74°C). Lightly oil the grates before cooking.
- Remove chicken from heat, tent loosely with foil, and allow it to rest for 5–10 minutes before slicing thinly against the grain.
- Toast pecans briefly in a dry pan over medium heat until fragrant (about 3 minutes), then allow them to cool slightly.
- Assemble the Salad: Place the spinach in a large bowl. Drizzle lightly with about half of the vinaigrette and gently toss to coat the leaves.
- Top the spinach base with the sliced grilled chicken, quartered strawberries, crumbled feta, toasted pecans, and sliced red onion (if using).
- Drizzle the remaining dressing over the top just before serving. Serve immediately.