Grilled Chicken, Strawberry & Spinach Salad with Roasted Poppy seed Dressing

Chef (Mrs) Reetu Uday Kugaji
Chef (Mrs) Reetu Uday Kugaji|
Last updated on Jan 12th
Mind-boggling flavourful salad, Grilled and filled with lots of freshness. For those who are health conscious and not to forget the workaholics who usually skip their meals. Stay Healthy !
  • Prep Time0Minutes
  • Cooking Time8Minutes
  • Serves2people

Recipe Ingredients

  • Grilled chicken breast sliced-01 no.
  • Romaine lettuce-04 cups
  • Strawberry fresh sliced-01 cup
  • Baby Spinach fresh and crisp- 01 bunch
  • Blueberries fresh-01 cup
  • Mandarin oranges- 01 cup
  • Pineapple chunks fresh stewed in sugar
  • Pecans toasted and cut into Halves- ½ c
  • For the dressing:Light mayonnaise- ½ cup
  • Skimmed milk- ĵ th cup
  • Dijon Mustard-01 tsp.
  • Orange juice- ĵ th cup
  • Red Muscato grape juice- 30 ml.
  • Apple cider vinegar- 15 ml.
  • Poppy seed lightly roasted- ½ tbsp.
  • Sugar- 30 gm.
  • Salt- to taste

Recipe Preparation

  1. In a glass bowl toss the salad ingredients together that is from sliced Grilled chicken breast to toasted Pecan halves.
  2. Whisk together the ingredients for the salad dressing i.e. from Light Mayonnaise to salt.
  3. Drizzle the dressing on to the salad ingredients and toss gently.
My Tip: 1. Wash and keep the lettuce and baby spinach in chilled water, in order to keep it fresh and crispy 2. Add the dressing to the salad just before service, in order to prevent it from becoming soggy. 3. You may marinate the chicken with extra virgin olive oil and dried herbs before grilling and then slice.