This pretty spinach salad topped with grilled chicken, strawberries and almonds features a delectably sweet poppy seed dressing. Made in moments, the dish is a refreshing lunch or light supper. —Ginger Ellsworth, Caldwell, Idaho
Chicken Strawberry Spinach Salad Recipe photo by Taste of Home
3/4 pound boneless skinless chicken breasts, cut into strips
1/4 cup reduced-sodium chicken broth
1/4 cup poppy seed salad dressing, divided
2 cups fresh baby spinach
1 cup torn romaine
1 cup sliced fresh strawberries
1/4 cup sliced almonds, toasted
Place chicken on a double thickness of heavy-duty foil (about 18x15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes.
In a large salad bowl, combine the spinach, romaine and strawberries. Add chicken and the remaining poppy seed dressing; toss to coat. Sprinkle with almonds.