Grilled Chicken Strawberry Poppyseed Salad

Yield: serves 4 Total Time: 45 min


  • 1 pound boneless, skinless chicken breasts
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt and pepper
  • 8 cups torn butter lettuce
  • 1 1/2 cups strawberries, sliced
  • 3/4 cup blueberries
  • 3/4 cup mandarin oranges
  • 1/4 cup chopped roasted cashews

citrus poppy seed dressing

  • 3 tablespoons champagne vinegar
  • 1 tablespoon orange juice
  • 1/2 lime, juiced
  • 1/4 cup honey
  • 1 shallot, diced
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt and pepper
  • 1/2 cup olive oil or grapeseed oil
  • 1 1/2 tablespoons poppy seeds


Place the chicken in a baking dish or a resealable bag. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper. Pour it over the chicken and toss to coat. Marinate for at least 30 minutes or even overnight.

Heat your grill to medium-high heat. Grill the chicken for 5 to 6 minutes per sides. Let it rest for a few minutes before slicing it thinly.

In a large bowl, toss the butter lettuce with a pinch of salt and pepper. Add in the strawberries, pineapple, blueberries and oranges. Toss well. Add the chicken and cashews on top and drizzle on the dressing to serve.

citrus poppy seed dressing

Combine the vinegar, orange juice, lime juice, honey, shallot, garlic, mustard powder, salt and pepper in a food processor and blend until combined. With the processor on, stream in the olive oil until the dressing is emulsified and comes together. Stir in the poppy seeds with a spoon and serve. This stays great in the fridge for a few days!

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