Grilled Chicken & Strawberry Salad with Sweet Onion-Poppy Seed Dressing
Shop Ingredients   Click to See How-To Video!downloadEmail This Post

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

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


2pounds boneless, skinless chicken breasts
1-1/4cups prepared poppy seed dressing or Onion-Poppy Seed Dressing (recipe below)
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)
1/2small red onion, thinly sliced (about 1/2 cup)
1/2cup sliced almonds

Onion-Poppy Seed Dressing

2tablespoons poppy seeds
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.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 top with chicken; drizzle with remaining 3/4 cup dressing.

4.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.

Approximate nutritional values per serving: 

534 Calories, 34g Fat (5g Saturated), 85mg Cholesterol,
511mg Sodium, 28g Carbohydrates, 7g Fiber, 30g Protein

Chef Tip:
To make your salad a little more special, candy the almonds for an added sweet touch.