Strawberry Spinach Salad with Grilled Chicken and Poppy Seed Dressing

Step 1

To make the dressing, combine all the ingredients in a medium bowl and whisk well. Salt and pepper to taste. Refrigerate until ready to serve. The dressing can be prepared up to 3 days in advance.

Step 2

To prepare the chicken, preheat grill to medium heat, and lightly oil grates using a paper towel soaked in oil. If using charcoal grill, pile one side with more charcoal than the other to create 2 level heat.

Step 3

Pour lemon juice into a shallow bowl.

Step 4

In a small bowl, mix together parsley, garlic powder, salt and pepper.

Step 5

Dip chicken breasts in lemon juice, piercing with a fork to infuse the meat inside.

Step 6

Place the chicken breasts on a large plate.

Step 7

Sprinkle the prepared dry rub on both sides of chicken breasts.

Step 8

Cook chicken breasts on indirect heat (the side with less charcoal) for about 8 minutes per side.

Step 9

Then transfer onto direct heat (hotter side), or increase the heat to medium high, and cook for 2-3 minutes per side, or until no longer pink and juices run clear. (This 2 heat-level method ensures meat cooks evenly throughout and yields juicy meat inside and nice grill marks on the outside.)

Step 10

To assemble the salad, place quarter of spinach on a plate, top with grilled chicken and strawberries and drizzle poppy seed dressing.