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Grilled Chicken, Strawberry And Baby Spinach Salad With Roasted Poppy Seed Dressing

4.40 from 105 votes

Mind-boggling flavourful salad, Grilled and filled with lots of freshness. For those who are health conscious and not to forget the workaholics who usually skip their meals. Stay Healthy !
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Served AsDinner, Lunch
Servings 2


  • Grilled chicken breast sliced-01 no.
  • Romaine lettuce-04 cups
  • Strawberry fresh, sliced-01 cup
  • Baby Spinach fresh and crisp- 01 bunch
  • Blueberries fresh-01 cup
  • Mandarin oranges- 01 cup
  • Pineapple chunks fresh, stewed in sugar- 02 slices
  • Pecans toasted and cut into Halves- ½ cup
  • For the dressing: Light mayonnaise- ½ cup
  • For the dressing: Skimmed milk- ¼ th cup
  • For the dressing: Dijon Mustard-01 tsp.
  • For the dressing: Orange juice- ¼ th cup
  • For the dressing: Red Muscato grape juice- 30 ml.
  • For the dressing: Apple cider vinegar- 08 ml.
  • For the dressing: Poppy seed lightly roasted- ½ tbsp.
  • For the dressing: Sugar- 30 gm.
  • For the dressing: Salt- to taste


  • In a glass bowl toss the salad ingredients together that is from sliced Grilled chicken breast to toasted Pecan halves.
  • Whisk together the ingredients for the salad dressing i.e. from Light Mayonnaise to salt.
  • Drizzle the dressing on to the salad ingredients and toss gently.
  • Serve chilled.


  1. Wash and keep the lettuce and baby spinach in chilled water, in order to keep it fresh and crispy
  2. Add the dressing to the salad just before service, in order to prevent it from becoming soggy.
  3. You may marinate the chicken with extra virgin olive oil and dried herbs before grilling and then slice.

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4.40 from 105 votes

Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji

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