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Overhead view of spinach strawberry salad with quinoa, grilled chicken, fresh strawberries, and goat cheese in a white bowl.

Easy Strawberry Spinach Salad with Poppy Seed Dressing

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Fresh spinach strawberry salad with grilled chicken, fluffy quinoa, creamy goat cheese, and roasted almonds, all tossed in a sweet-tangy poppyseed dressing. A wholesome, protein-rich meal perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings : 4 servings

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Ingredients

For the Salad
  • 8 cups baby spinach
  • 2 cups fresh strawberries
  • 2 chicken breasts, sliced into 4 thin cutlets
  • 6 ounces goat cheese, crumbled
  • ½ cup roasted sliced almonds, If using raw almonds, toast them in a 350°F oven for 5 to 7 minutes until lightly golden and fragrant. Keep a close eye to ensure they don't burn.
  • ⅔ cup tricolor quinoa
For the Poppyseed Dressing
  • 4 tbsp olive oil
  • 4 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 tbsp poppy seeds
  • ½ tsp salt
Start Cooking

Instructions
 

  1. Roast the Almonds (if needed)
    If your almonds aren’t already roasted, preheat your oven to 350°F (175°C). Spread the sliced almonds in a single layer on a baking sheet and bake for 5 to 7 minutes, stirring once halfway through, until lightly golden and fragrant. Let them cool completely.
    Golden toasted sliced almonds spread on a baking sheet lined with parchment paper for topping spinach strawberry salad.
  2. Cook the Quinoa
    Prepare ⅔ cup dry quinoa according to package instructions (yields about 1½ cups cooked). Let cool to room temperature.
    Pot of cooked tricolor quinoa with a black spatula, ready to add to spinach strawberry salad.
  3. Grill the Chicken
    Slice 2 chicken breasts in half horizontally to make 4 thin cutlets.
    Season both sides with salt.
    Grill over medium heat for about 3 to 4 minutes per side, until cooked through and lightly charred.
    Let rest a few minutes, then slice thinly.
  4. Make the Dressing
    In a small bowl or jar, whisk together 4 tablespoons olive oil, 4 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 2 tablespoons poppy seeds, and ½ teaspoon salt until emulsified and smooth.
    Homemade poppyseed dressing in a glass jar with a whisk, surrounded by fresh lemon halves.
  5. Assemble the Salad
    - Arrange 8 cups baby spinach in a large serving bowl or platter.
    - Scatter 1½ cups cooked quinoa evenly over the greens.
    - Top with 2 cups sliced strawberries.
    - Arrange the sliced grilled chicken cutlets on top.
    - Sprinkle with 6 ounces crumbled goat cheese.
    - Finish with ½ cup roasted sliced almonds.
    - Drizzle dressing over the salad just before serving and toss gently to combine.
    Large white bowl of spinach strawberry salad with grilled chicken, quinoa, goat cheese, sliced almonds, and a cup of poppyseed dressing on the side.

Nutrition

Calories: 634kcalCarbohydrates: 39gProtein: 42gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.02gCholesterol: 92mgSodium: 672mgPotassium: 1173mgFiber: 7gSugar: 14gVitamin A: 6115IUVitamin C: 61mgCalcium: 249mgIron: 6mg

Notes

Store components in airtight containers in the refrigerator for up to 4 days.