Grilled Chicken & Strawberry Salad with Sweet Onion-Poppy Seed Dressing
Prep: 10 minutes plus marinating
Grill: 10 minutes • Serves: 6
1-1/4 cups prepared poppy seed dressing or Sweet Onion-Poppy Seed Dressing (recipe below)
1 bag (10 ounces) chopped romaine lettuce (about 8 cups)
1 bag (8 ounces) baby spinach (about 8 cups)
1 package (16 ounces) fresh strawberries, quartered (about 3 cups)
2 small avocados, peeled, pitted and chopped (about 1-1/2 cups)
1/2 small red onion, thinly sliced (about 1/2 cup)
1/2 cup sliced almonds
1.Place chicken in large zip-top plastic bag; add 1/2 cup dressing. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours to marinate.
2.Meanwhile, prepare grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cook 10 to 12 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165°, turning once halfway through cooking. Remove chicken from grill; cover loosely with aluminum foil and let stand 10 minutes; slice.
3.In large serving bowl, toss lettuce and spinach; top with strawberries, avocados and onion. Sprinkle with almonds and drizzle with remaining 3/4 cup dressing. Serve with chicken.
Approximate nutritional values per serving:
534 Calories, 34g Fat (5g Saturated), 85mg Cholesterol,
511mg Sodium, 28g Carbohydrates, 7g Fiber, 30g Protein
Sweet Onion-Poppy Seed Dressing
1 small onion, finely diced (about 3/4 cup)
1/2 cup Champagne, white wine or rice vinegar
1/3 cup granulated sugar
3/4 cup mayonnaise
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1.In medium saucepot, toast poppy seeds over medium heat 2 to 3 minutes or until seeds begin to pop and become fragrant, swirling pan frequently. Add onion, vinegar and sugar; cook 4 to 5 minutes or until onion is soft. Transfer mixture to blender; add remaining ingredients and blend until smooth. Refrigerate until ready to use. Makes about 2-1/4 cups.