Strawberry Chicken Salad With Poppyseed Dressing
4 Boneless skinless chicken breast, seasoned with salt and pepper (or lemon pepper and Barbarians or other steak spice
4-6 cups salad greens(whatever you prefer – the crunchiness of romaine would be nice)
1 red onion, thinly sliced
1 pint strawberries, washed, hulled and sliced
½ cup slivered almonds, toasted
1 avocado, thinly sliced, sprinkled with lemon juice
½ cup red wine vinegar
¼ cup lemon juice
2 tbsps honey
¼ cup pureed strawberries
1 tbsp poppy seeds
1 tsp Dijon mustard
¾ cup olive oil
Combine all dressing ingredients and mix well. Chill until needed.
Grill chicken breasts until cooked through and juices run clear, approximately 5-6 minutes per side.
Let cool, then slice diagonally.
Arrange salad greens on individual plates. Top with slices of grilled chicken, avocado and strawberries. Sprinkle with onion and toasted almonds decoratively over top. Pour over dressing and serve.