Recipe Station

Here's everything you need to make this mouthwatering avocado chicken salad with poppyseed dressing. This recipe takes 20 minutes and makes four servings.

Ingredients to Gather

For the Dressing:
½ cup whole, plain Greek yogurt
⅓ cup apple cider vinegar
3 TB pure honey (plus more to taste)
1 TB poppy seeds (be sure they're fresh)
1 tsp garlic powder
2 tsp onion powder
½ tsp kosher salt
¼ tsp freshly ground black pepper
For the Salad:
2 large chicken breasts, pounded to even thickness
kosher salt and freshly ground black pepper
4 cups baby spinach leaves
1 cup freshly sliced strawberries
½ cup feta cheese
1 semi-ripe avocado, sliced or cubed (sprinkle with lime juice to prevent browning)
½ cups candied walnuts or pecans(homemade or store-bought)

Directions to Follow

In a bowl, whisk together all dressing ingredients with a hand-whisk until thoroughly combined. Transfer to a dressing container; chill until ready to use (can be made ahead of time.)
Grease outdoor grill or indoor grill pan. Season chicken with a thin layer of kosher salt and freshly ground black pepper on both sides, pressing to adhere. Grill chicken just until nice grill marks appear and no longer pink in center; do not over cook and remove immediately from heat once cooked. Let chicken rest at room temp at least 5 minutes; then slice into strips.
In a large serving bowl, combine spinach leaves, sliced strawberries, feta cheese, and avocado slices. Pour desired amount of dressing onto salad and gently toss to combine. Divide salad into individual serving plates, topped with sliced chicken and candied nuts. Serve immediately.

Have you ever tried this salad? What are some of your favorite ways to make a salad? Share your thoughts in the comment section below!

Article Source: Chew Out Loud