Summer Chicken Salad with Lemon Poppy Seed Dressing

           Easy, Entrees, Recipes
Summer Chicken Salad with Lemon Poppy Seed Dressing
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4 small boneless, skinless chicken breasts

Sea salt and freshly ground black pepper

Garlic Powder

12 cups Romaine lettuce, chopped

2 cups sliced strawberries

¼ cup sliced almonds


¼ cup agave nectar, honey or pure maple syrup

¼ cup lemon juice

1 teaspoon diced onion

½ teaspoon homemade mustard or Annie’s Dijon mustard

¼ teaspoon sea salt

1/3 cup olive oil

½ Tablespoon poppy seeds


Place chicken breasts between two pieces of saran wrap and pound with a meat mallet or heavy sauté pan until chicken is of an even thickness.

Preheat grill or indoor iron grill pan. Sprinkle chicken breasts with salt, pepper, garlic powder and cook for 3 to 5 minutes on each side or until cooked through. Let rest covered for 5 minutes before slicing.

In a blender or food processor, combine agave, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.

In a large serving bowl, toss together the lettuce, sliced chicken, strawberries, and almonds. Pour half of the dressing over salad just before serving and toss to coat, adding more dressing as needed or desired.

Makes 4 servings