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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 Onion-Poppy Seed Dressing (follows)
1bag (10 ounces) chopped romaine lettuce (about 7 cups)
1bag (8 ounces) baby spinach (about 8 cups)
1package (16 ounces) fresh strawberries, quartered (about 3 cups)
2small avocados, peeled, pitted and chopped (about 1-1/2 cups)
1/2 small red onion, thinly sliced (about 1/2 cup)
1/2cup sliced almonds
1.Place chicken in large zip-top plastic bag; add ½ 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 top with chicken; drizzle with remaining 3/4 cup dressing.
Approximate nutritional values per serving:
534 Calories, 34g Fat (5g Saturated), 85mg Cholesterol,
511mg Sodium, 28g Carbohydrates, 7g Fiber, 30g Protein
Cooking Clues
To make your salad a little more special, candy the almonds for an added sweet touch:
In medium skillet, stir 2 teaspoons honey, 1 teaspoon vegetable oil and 1 teaspoon water over medium heat 30 seconds or just until combined. Stir in 1/2 cup sliced almonds; cook 4 to 5 minutes or until liquid is absorbed and nuts are lightly toasted, stirring frequently to avoid burning. Spread almond mixture in single layer on parchment or waxed paper to cool. Store in airtight container up to 5 days.
Onion-Poppy Seed Dressing
1cup chopped white or sweet onion
1/2cup Champagne, white wine or rice vinegar
1/3cup granulated sugar
3/4cup mayonnaise
1/4cup olive oil
2teaspoons Dijon mustard
1teaspoon kosher salt
1teaspoon fresh ground black pepper
1.In small saucepot, toast poppy seeds over medium-low heat 2 minutes or until seeds begin to pop and become fragrant, swirling pan frequently. Increase heat to medium; add onion, vinegar and sugar. Cook 10 minutes or until onion is soft. Transfer mixture to blender; add remaining ingredients and blend until smooth. Refrigerate until ready to use. Makes about 1-3/4 cups.
Dietitian’s tip:
> Chill grilled chicken, chop and toss with salad ingredients (except dressing) for a delicious make-ahead lunch.