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
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.