One of my favorite spring salads is a strawberry poppy seed salad. It’s fresh, sweet, a little salty and just plain pretty! To turn it into a heartier dish, I add pasta and perfectly juicy grilled chicken. The resulting pasta salad has become a staple in our house during the spring and summer months. It’s great for a light meal or to bring to a gathering for a potluck dish!
Strawberry Poppy Seed Pasta
Salad with Grilled Chicken
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4 main dish servings
or 8 side dish servings
For the grilled chicken:
2 Tbsp. balsamic vinegar
3 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. salt
2 boneless, skinless
chicken breasts
For the dressing:
1/4 cup olive oil
1/4 cup plain Greek yogurt
1/4 cup apple cider vinegar
2 Tbsp. sugar
juice from 1 orange
1 Tbsp. poppy seeds
1 tsp. Dijon mustard
salt and pepper, to taste
For the pasta salad:
Approximately 8 oz. miniature
or regular farfalle pasta
2 cups strawberries, sliced
1/2 red onion, sliced
2 cups baby spinach, chopped
1/2 cup slivered almonds
1 cup crumbled feta cheese
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic and salt. Place the chicken breasts and marinade in a container, and let the chicken marinate for at least 30 minutes, up to overnight. While the chicken is marinating, make the poppy seed dressing by combining all ingredients in a bowl or mason jar and whisking well to combine, and cook the pasta according to the package directions. Preheat grill to medium-high heat. Cook chicken breasts for 4–6 minutes on each side or until internal temperature reaches 165 degrees F. Combine cooked pasta, strawberries, red onion, baby spinach, almonds, feta and dressing in a large bowl. Toss well, and serve, topped with sliced grilled chicken.
Contributed by Taylor Ellingson, a local cookbook author and food blogger at greensnchocolate.com. Find her at
@greensnchocolate on Instagram.
