Ingredients

• 0.5 cups olive oil
• 0.25 cups apple cider vinegar
• 2 tablespoons honey
• 2 teaspoons white sugar
• 1.5 teaspoons poppy seeds
• 0.5 teaspoons salt
• 0.5 teaspoons ground dry mustard
• 0.5 teaspoons grated onion

Instructions

1. 1 Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender; blend until smooth. Transfer dressing to a bowl or jar; cover and refrigerate before serving, at least 1 hour.
2. 2 Meanwhile, combine Italian dressing and teriyaki sauce in a glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap. Marinate in the refrigerator before grilling, 30 to 60 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cool about 10 minutes; cut into bite-sized pieces.
6. 6 Toss chicken, spinach, and romaine lettuce together in a large bowl; gently stir in strawberries and avocado. Refrigerate until ready to serve.
7. 7 Toss salad with dressing and pecans just before serving.

Nutrition per serving