Strawberry Poppy Seed Salad With Grilled Chicken

Name: Strawberry Poppy Seed Salad With Grilled Chicken
Total time: 30
Yield: 1
Ingredients: 2 tablespoons olive oil; 3 tablespoons nonfat greek yogurt; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1 teaspoon honey; 1 teaspoon poppy seed; ½ teaspoon dijon mustard; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 boneless, skinless chicken breast, sliced into 1/2-inch (1-cm) pieces; ½ teaspoon salt; ¼ teaspoon ground black pepper; ¼ teaspoon paprika; 2 teaspoons olive oil; 2 cups baby spinach; ½ cup strawberry, hulled and sliced; ½ avocado, sliced; 1 tablespoon sliced almond, toasted

Recipe by Greg Perez from tasty.co

Lunch 30 Mins.

Ingredients

1 servings

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2 tablespoons olive oil
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3 tablespoons nonfat greek yogurt
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2 tablespoons red wine vinegar
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1 tablespoon lemon juice
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1 teaspoon honey
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1 teaspoon poppy seed
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½ teaspoon dijon mustard
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¼ teaspoon salt
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¼ teaspoon ground black pepper

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1 boneless, skinless chicken breast, sliced into 1/2-inch (1-cm) pieces
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½ teaspoon salt
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¼ teaspoon ground black pepper
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¼ teaspoon paprika
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2 teaspoons olive oil
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2 cups baby spinach
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½ cup strawberry, hulled and sliced
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½ avocado, sliced
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1 tablespoon sliced almond, toasted

Instructions

In a bowl, add the olive oil, Greek yogurt, red wine vinegar, lemon juice, honey, poppy seeds, mustard, salt, and pepper in a small bowl and whisk until emulsified.
Season the chicken with salt, pepper, and paprika.
Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 4 minutes per side.
Once cooled, slice the chicken on a cutting board.
Toss spinach, strawberries, avocado, almonds, and sliced chicken together in a large bowl and drizzle with poppy seed dressing.
Enjoy!