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Fruit Salad with Grilled Chicken and Citrus Poppy Seed Dressing
Submitted by Jen @ Peanut Butter and Peppers on May 11, 2012 in Fruit Salads, Salads
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- FOR THE DRESSING:
- ½ cups Orange Juice, Freshly Squeezed
- ¼ cups Water
- 2 teaspoons Distilled Vinegar
- ½ teaspoons Stevia Or Granulated Sugar
- 2 teaspoons Poppy Seeds
- 1 dash Salt
- FOR THE SALAD:
- 8 ounces, weight Boneless, Skinless Chicken Breasts
- 4 cups Romaine Lettuce, Chopped
- ½ cups Strawberries, Diced
- ½ cups Blueberries
- 1 whole Orange Or Mandarin Orange, Peeled, Cut Into Pieces
- ¼ cups Pineapple, Sliced Into Thin Pieces
- 2 Tablespoons Walnuts, Roughly Chopped
- ½ cups Poppy Seed Dressing
Preparation Instructions
For the dressing: In a bowl, add orange juice, water, vinegar, Stevia, poppy seeds and salt and whisk together until combined. Set aside. Recipe makes 3/4 cups.
For chicken: Marinate chicken breasts in 1/4 cup of poppy seed dressing for 1-4 hours.
When ready to cook: Heat grill to medium. Cook chicken for about 7 minutes per side until no longer pink. When done, remove it from the grill. Once cool enough to handle, cut it into chunks.
To assemble salad: Meanwhile on two plates, evenly divide the lettuce, strawberries, blueberries, orange, pineapple and walnuts. Add chicken to each plate.
Top with 2 tablespoons of poppy seed dressing for each salad.
