{"id":1376,"date":"2018-05-15T04:48:53","date_gmt":"2018-05-15T04:48:53","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1376"},"modified":"2022-09-12T16:45:34","modified_gmt":"2022-09-12T16:45:34","slug":"grilled-chicken-strawberry-salad-with-sweet-onion-poppy-seed-dressing","status":"publish","type":"post","link":"https:\/\/foresthillsada.eatsmartbewell.com\/home\/grilled-chicken-strawberry-salad-with-sweet-onion-poppy-seed-dressing\/","title":{"rendered":"Grilled Chicken & Strawberry Salad with Sweet Onion-Poppy Seed Dressing"},"content":{"rendered":"

\"Grilled
\n\"download\"\"Email<\/a>
\nGrilled Chicken & Strawberry Salad with Sweet Onion-Poppy Seed Dressing<\/span><\/p>\n

Prep: 10 minutes plus marinating
\nGrill: 10 minutes \u2022 Serves: 6<\/span> <\/p>\n

\n2<\/span> \tpounds boneless, skinless chicken breasts
\n1-1\/4 <\/span>cups prepared poppy seed dressing or Onion-Poppy Seed Dressing (follows)
\n1<\/span>bag (10 ounces) chopped romaine lettuce (about 7 cups)
\n1<\/span>bag (8 ounces) baby spinach (about 8 cups)
\n1<\/span>package (16 ounces) fresh strawberries, quartered (about 3 cups)
\n2<\/span>small avocados, peeled, pitted and chopped (about 1-1\/2 cups)
\n1\/2 <\/span>small red onion, thinly sliced (about 1\/2 cup)
\n1\/2<\/span>cup sliced almonds <\/p>\n<\/div>\n

1.<\/span>Place chicken in large zip-top plastic bag; add \u00bd cup dressing. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours to marinate.
\n<\/span><\/p>\n

2.<\/span>Meanwhile, prepare grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cook 10 to 12 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165\u00b0, turning once halfway through cooking. Remove chicken from grill; cover loosely with aluminum foil and let stand 10 minutes; slice.
\n<\/span><\/p>\n

3.<\/span>In large serving bowl, toss lettuce and spinach; top with strawberries, avocados and onion. Sprinkle with almonds and top with chicken; drizzle with remaining 3\/4 cup dressing.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving:
\n534 Calories, 34g Fat (5g Saturated), 85mg Cholesterol,
\n511mg Sodium, 28g Carbohydrates, 7g Fiber, 30g Protein
\n<\/span><\/p>\n

Cooking Clues<\/span>
\nTo make your salad a little more special, candy the almonds for an added sweet touch:
\nIn medium skillet, stir 2 teaspoons honey, 1 teaspoon vegetable oil and 1 teaspoon water over medium heat 30 seconds or just until combined. Stir in 1\/2 cup sliced almonds; cook 4 to 5 minutes or until liquid is absorbed and nuts are lightly toasted, stirring frequently to avoid burning. Spread almond mixture in single layer on parchment or waxed paper to cool. Store in airtight container up to 5 days.<\/p>\n

Onion-Poppy Seed Dressing<\/span><\/p>\n

\n2<\/span> \ttablespoons poppy seeds
\n1<\/span>cup chopped white or sweet onion
\n1\/2<\/span>cup Champagne, white wine or rice vinegar
\n1\/3<\/span>cup granulated sugar
\n3\/4<\/span>cup mayonnaise
\n1\/4<\/span>cup olive oil
\n2<\/span>teaspoons Dijon mustard
\n1<\/span>teaspoon kosher salt
\n1<\/span>teaspoon fresh ground black pepper<\/p>\n<\/div>\n

1.<\/span>In small saucepot, toast poppy seeds over medium-low heat 2 minutes or until seeds begin to pop and become fragrant, swirling pan frequently. Increase heat to medium; add onion, vinegar and sugar. Cook 10 minutes or until onion is soft. Transfer mixture to blender; add remaining ingredients and blend until smooth. Refrigerate until ready to use. Makes about 1-3\/4 cups.
\n<\/span><\/p>\n

Dietitian\u2019s tip:<\/span>
\n> Chill grilled chicken, chop and toss with salad ingredients (except dressing) for a delicious make-ahead lunch.<\/p>\n","protected":false},"excerpt":{"rendered":"

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