Directions

1. In a medium bowl, whisk together mayonnaise, milk, honey, vinegar, poppy seeds and Djion; season with salt and pepper, to taste. Place in the refrigerator until ready to serve.
2. Preheat grill to medium heat.
3. Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
4. To assemble the salad, place spinach in a large bowl; top with chicken, strawberries, avocado, cucumbers, onion, pecans and goat cheese. Pour the poppy seed dressing on top of the salad and gently toss to combine.
5. Serve immediately.