Recipe courtesy of Katie Lee Biegel
Spinach Salad with Grilled Chicken and Pickled Strawberries
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- Level: Easy
- Total: 1 hr 30 min (includes marinating time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 931
- Total Fat
- 73 g
- Saturated Fat
- 11 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 7 g
- Sugar
- 21 g
- Protein
- 26 g
- Cholesterol
- 109 mg
- Sodium
- 1358 mg
When I was a kid, I loved poppy seed dressing more than any other (probably because it is on the sweeter side). I wanted to update a traditional spinach salad, giving it a sweeter spin with poppy seed dressing, and adding pickled strawberries. The strawberries are really the star here, and they're so easy to make, yet they add so much to the salad.
- Level: Easy
- Total: 1 hr 30 min (includes marinating time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 931
- Total Fat
- 73 g
- Saturated Fat
- 11 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 7 g
- Sugar
- 21 g
- Protein
- 26 g
- Cholesterol
- 109 mg
- Sodium
- 1358 mg
Ingredients
Chicken:
Dressing:
Pickled Strawberries:
Salad:
Directions
Special equipment:
Blender- For the chicken: In a medium bowl, whisk together the lemon juice, olive oil, salt, garlic powder, oregano and pepper. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 2 hours.
- Preheat a grill or grill pan to medium-high.
- Remove the chicken from the marinade. Pat dry with a paper towel. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
- For the dressing: Put the oil, vinegar, honey, mustard, egg yolk, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender and blend until smooth. Stir in the poppy seeds. Refrigerate until ready to serve.
- For the pickled strawberries: Put the strawberries in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the vinegar, sugar, salt, pepper, bay leaf and 1/2 cup water. Bring to a low boil and allow the sugar to dissolve. Pour over the strawberries and let stand for about 20 minutes. Remove the bay leaf and drain the strawberries, discarding the liquid.
- For the salad: In a large salad bowl, combine the spinach, red onion, mushrooms, feta, sunflower seeds and pickled strawberries. Pour the desired amount of dressing over the salad, then toss well. Top with the chicken and serve immediately.
