For a better user experience based on the region you shop in, please allow to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Grilled Chicken & Strawberry Salad with Sweet Onion-Poppy Seed Dressing

Grilled Chicken & Strawberry Salad with Sweet Onion-Poppy Seed Dressing
downloadEmail This Post

Grilled Chicken & Strawberry Salad with Sweet Onion-Poppy Seed Dressing

Prep: 10 minutes plus marinating
Grill: 10 minutes • Serves: 6

2 pounds boneless, skinless chicken breasts
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

2 tablespoons poppy seeds
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.

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube