Ingredients
Poppy Seed Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup honey or agave
- 2 tablespoons orange juice
- 2 teaspoons mayonnaise or Greek yogurt
- 1/2 teaspoon Dijon mustard
- 1 small shallot, diced
- 1 tablespoon poppy seeds
- 1/2 teaspoon kosher salt
Chicken
- 2 large chicken breasts
- Extra virgin olive oil (for brushing)
- 1 tablespoon no-salt seasoning mix
Salad
- 1 large head of romaine lettuce (about 8 cups), chopped
- 1 pint strawberries, hulled and sliced
- 1 fresh pineapple, peeled, cored, and sliced or cut into chunks
- 2 large ripe avocados, peeled, seeded, and sliced or cut into chunks
- 1/2 cup roasted, unsalted pistachios
- 4 ounces goat cheese or feta cheese, crumbled
- Kosher salt and ground black pepper, to taste
- Poppy seed dressing (prepared as above)
Instructions
- Prepare the dressing: In a jar with a tight-fitting lid, combine the extra virgin olive oil, apple cider vinegar, honey or agave, orange juice, mayonnaise or Greek yogurt, Dijon mustard, diced shallot, poppy seeds, and kosher salt. Shake vigorously until well combined. The dressing may separate upon sitting; simply shake again before use.
- Prepare the chicken: Place each chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally through each breast to create two thinner chicken breasts, leaving one side intact to unfold like a book. Brush both sides with extra virgin olive oil and sprinkle evenly with the no-salt seasoning mix.
- Cook the chicken: Heat a medium skillet over medium-high heat and lightly coat with cooking spray or brush with oil. Add the chicken breasts and cook for 2 to 3 minutes per side, or until fully cooked and no longer pink inside. Remove chicken from the pan and allow it to rest for 5 minutes. After resting, slice chicken across the grain into thin pieces.
- Assemble the salad: On a large serving platter or individual plates, arrange the chopped romaine lettuce, sliced strawberries, pineapple chunks, and avocado pieces. Top the salad evenly with sliced chicken, roasted pistachios, and crumbled goat cheese. Season with kosher salt and black pepper as desired. Drizzle the poppy seed dressing over the top just before serving, reserving any extra dressing for later use.
Notes
- The poppy seed dressing can be made ahead and stored in the refrigerator for up to a week; shake well before using.
- Use fresh, ripe seasonal fruits for the best flavor and texture.
- For a dairy-free option, substitute vegan mayo for mayonnaise and omit the cheese or use a vegan cheese alternative.
- Chicken can be grilled instead of skillet-cooked for a smoky flavor.
- Adjust seasoning and salt levels according to your dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
