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Grilled Chicken and Strawberry Poppyseed Salad
This is the salad that makes people who claim not to like salad ask for the recipe. Grilled chicken over a crisp blend with strawberries, blueberries, and mandarin oranges, plus feta for salt and a poppyseed dressing that ties the whole thing together.
It eats like a full lunch, travels well, and looks like summer on a plate. I make a big bowl and we pick at it all afternoon.
Servings: 6 servings
Calories: 372kcal
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Ingredients
For the Salad
- 6 cups 80 Acres Farms Butter Me Up Salad Blend
- 2 grilled chicken breasts seasoned with 1 tsp salt and pepper, cooked in 1 tbsp vegetable oil and 2 tbsp butter, sliced or chopped
- 1/2 cup blueberries
- 1 11 oz can Mandarin oranges, drained
- 1/2 cup pineapple cut into chunks
- 2 cups strawberries sliced
- 1/3 cup toasted pecans
- 1/4 cup feta crumbled
- Toasted poppyseeds for topping
For the Dressing
- 1 tbsp poppyseeds toasted
- 1/2 cup strawberries chopped
- 1 tsp Dijon mustard
- 2 tbsp red or white wine vinegar
- 2 tsp honey more, if you like it sweeter
- 1/2 cup olive oil
- 1 tsp salt and pepper
Instructions
- In a clean pan over medium heat, toast poppyseeds until slightly darkened and fragrant (about 2-3 minutes). Set aside.
- In a blender or food processor, puree 1/2 cup strawberries. Add Dijon mustard, red or white wine vinegar, honey, salt and pepper and process until blended. Add the olive oil and blend until creamy. Stir in toasted poppyseeds and set the dressing aside in the refrigerator until ready to use.
- In a large, deep pan on medium-high heat, add 1 tbsp vegetable oil and 2 tbsp butter. Add seasoned chicken and cook on each side for 5-6 minutes or until internal temperature reaches 165 degrees F. Set aside.
- Assemble salad: in a large bowl, add 80 Acres Farms Butter Me Up Salad Blend, blueberries, Mandarin oranges, pineapple, strawberries, toasted pecans, feta cheese, and grilled chicken. Drizzle dressing and top with more poppyseeds. Enjoy!
Nutrition
Calories: 372kcal | Carbohydrates: 15g | Protein: 21g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 54mg | Sodium: 523mg | Potassium: 398mg | Fiber: 3g | Sugar: 9g | Vitamin A: 618IU | Vitamin C: 56mg | Calcium: 89mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Grill the chicken ahead and slice it just before serving so it stays juicy.
- Dry the greens well or the dressing slides right off.
- Dress it at the very last minute to keep everything crisp.
- Cut the strawberries thick so they do not disappear into the greens.
- Toast a handful of nuts if you want crunch without adding croutons.
Frequently Asked Questions
Can I make it ahead?
Prep every component ahead and store separately. Assemble and dress right before eating.
What can I use instead of feta?
Goat cheese is creamier, and shaved parmesan works if you want something sharper.
Is it a full meal?
With the grilled chicken, yes. Add avocado or a grain if you want it heartier.
Can I use frozen fruit?
Fresh is much better here. Frozen berries release water and soften the greens.
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