• Phyllis Prestamo

Grilled Chicken Lemon Poppy Seed Salad (2 servings)

This refreshing dinner salad utilizes summer fruits and the chicken adds protein.


  • 1/2 cup Extra Virgin Olive Oil

  • 1/2 cup lime or lemon juice

  • 1/4 cup honey

  • 1 diced shallot

  • 1 clove minced garlic

  • 1 Tbsp. Dijon mustard

  • 1/4 tsp. salt

  • 1/4 tsp. pepper

  • 2 tsp. poppy seeds

  • OJ to thin dressing if necessary

  • 2 skinless, boneless chicken cutlets

  • romaine lettuce

  • mixed of blueberries and sliced strawberries

  • crumbled feta cheese

  • sliced toasted almonds


  • Whisk together EVOO, lemon or lime juice, honey, shallot, garlic, mustard, poppy seeds, salt & pepper. Thin with OJ if too thick.

  • Pour 1/4 of the dressing over the chicken cutlets and marinate in the fridge for at least 20 minutes or up to 2 hours.

  • Saute/grill chicken until cooked through and set aside. Toss the left over marinade away.

  • Arrange lettuce, berries, cheese in 2 salad bowls.

  • Add dressing to each bowl and toss.

  • Slice the chicken and place on top of greens.

  • Top with sliced almonds.

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