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Grilled Chicken, Strawberry And Baby Spinach Salad With Roasted Poppy Seed Dressing
Chef Reetu Uday Kugaji
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 !
4.40
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Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Continental
,
Fusion
Servings
2
Ingredients
1x
2x
3x
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- 02 slices
Pecans
toasted and cut into Halves- ½ cup
For the dressing: Light mayonnaise- ½ cup
For the dressing: Skimmed milk- ¼ th cup
For the dressing: Dijon Mustard-01 tsp.
For the dressing: Orange juice- ¼ th cup
For the dressing: Red Muscato grape juice- 30 ml.
For the dressing: Apple cider vinegar- 08 ml.
For the dressing: Poppy seed
lightly roasted- ½ tbsp.
For the dressing: Sugar- 30 gm.
For the dressing: Salt- to taste
Instructions
In a glass bowl toss the salad ingredients together that is from sliced Grilled chicken breast to toasted Pecan halves.
Whisk
together the ingredients for the salad dressing i.e. from Light Mayonnaise to salt.
Drizzle the dressing on to the salad ingredients and toss gently.
Serve chilled.
Notes
Wash and keep the lettuce and baby spinach in chilled water, in order to keep it fresh and crispy
Add the dressing to the salad just before service, in order to prevent it from becoming soggy.
You may marinate the chicken with extra virgin olive oil and dried herbs before grilling and then slice.
Keyword
chicken recipe, salad, spinach, strawberry
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