Description
Savory romaine greens topped with fresh grilled chicken paired with strawberry, avocado, and sweet onion poppy seed dressing.
Ingredients
Units Scale
Sweet Onion Poppyseed Dressing:
- 1 tablespoon poppyseeds
- 1 small sweet onion (finely diced)
- 1/2 cup white wine vinegar
- 1/3 cup honey
- 3/4 cup mayonnaise with Olive Oil
- 1/4 cup extra light tasting olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
For Salad:
- 1 1/2 lbs boneless skinless chicken breasts
- 10 ounces Romaine lettuce (chopped)
- 1 lb fresh strawberries (quartered)
- 1 avocado (peeled, pitted and sliced)
- 1/2 small red onion (thinly sliced)
- 1/2 cup sliced almonds
Instructions
Onion Poppyseed Dressing
- In a medium saucepan, toast poppy seeds over medium heat for 2-3 minutes. Cook and stir until poppy seeds are fragrant. Add diced onion, vinegar and honey. Cook for 4-5 minutes or until onion is soft.
- Transfer to a blender. (I used my Vitamix). Add remaining ingredients and blend until smooth.
- Place chicken in a large zip-top bag.Add 1/3 cup of dressing and toss to coat. Refrigerate for 1 hour or up to 4 hours for marinating.
- Using a griddle or grill, set the temperature to medium.
- Place chicken or rack or griddle and cook for 10-12 minutes, turning once halfway through. Cook until chicken reaches 165. Place chicken on a plate. Cover with foil to keep warm.
- Using a large salad bowl, arrange lettuce in the bowl. Top with strawberries, avocado slices, and red onion. Sprinkle with almonds. Serve with poppy seed dressing.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Salad
- Cuisine: American