The group favourite! Loaded with child spinach, contemporary strawberries, juicy, tender hen thighs + the dreamiest poppy seed dressing!
Say hiya to my favourite a part of summer season: all the colourful, lovely, colourful salads.
With juicy, grilled hen thighs seasoned with some salt and pepper, this makes for a hearty meal for any time of the day.
Serve with contemporary strawberries for that pure sweetness and pecan halves for that further crunch. Generally I even throw in candied pecans for that further deal with! SO SO GOOD.
And the poppy seed dressing is critically so creamy, so dreamy.
- ⅓ cup mayonnaise
- ¼ cup milk
- 1 ½ tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- Kosher salt and freshly floor black pepper, to style
- 1 pound boneless, skinless hen thighs
- 1 tablespoon canola oil
- 5 cups child spinach
- 1 ½ cups sliced strawberries
- 1 avocado, halved, seeded, peeled and sliced
- 2 small Persian cucumbers, sliced
- ½ cup sliced pink onion
- ½ cup toasted pecan halves
- ½ cup crumbled goat cheese
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In a medium bowl, whisk collectively mayonnaise, milk, honey, vinegar, poppy seeds and Djion; season with salt and pepper, to style. Place within the fridge till able to serve.
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Preheat grill to medium warmth.
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Brush hen with canola oil; season with salt and pepper, to style. Add hen to grill, and prepare dinner, turning sometimes, till hen is totally cooked by way of, reaching an inside temperature of 165 levels F, about 10 minutes.
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To assemble the salad, place spinach in a big bowl; prime with hen, strawberries, avocado, cucumbers, onion, pecans and goat cheese. Pour the poppy seed dressing on prime of the salad and gently toss to mix.
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Serve instantly.
