Ingredients
1pkgSpring Mix Salad Blend,(11 oz)
1lbstrawberries,sliced
11ozblack berries
8ozfeta cheese,crumbled
2ozparmesan cheese,finely shredded
¾cupalmonds,Sliced
lemon zest,for topping, finely grated, optional
¾cupmayonnaise
4tbspgranulated sugar
1½tbspapple cider vinegar
1tsponion,finely grated
½tspprepared mustard
¼tspsalt
2tsppoppy seeds
1½lbschicken breasts,boneless skinless
¼cupfresh lemon juice
2tsplemon zest
1tbspextra virgin olive oil
2clovesgarlic,finely minced
½tspsalt
¼tspfreshly ground black pepper
¾cupmayonnaise
4tbspgranulated sugar
1½tbspapple cider vinegar
¼tspsalt
Preparation
Layer salad blend onto serving plates. Divide strawberries, blackberries, almonds, Feta and Parmesan cheese over salad.
Top with grilled lemon chicken, sprinkle with lemon zest if desired. Drizzle top with poppy seed dressing. Serve immediately.
Place chicken in a large resealable bag and pound thicker portions of chicken to an even thickness using the flat side of a meat mallet. In a mixing bowl whisk together lemon juice, lemon zest, olive oil, garlic, salt and pepper.
Pour mixture over chicken in resealable bag, seal bag while pressing out as much excess air as possible. Move chicken around as needed to evenly distribute marinade and allow chicken to rest at room temperature for 20 minutes.
Preheat a grill to moderately high heat. Brush grill grates lightly with oil and transfer chicken to grill.
Grill for 6 to 8 minutes then rotate chicken to opposite side and grill until the internal temperature of chicken registers 165 degrees F on an instant-read thermometer.
Transfer to a plate, cover with foil and allow to rest for 10 minutes, then slice into strips about ½-inch thick.
In a mixing bowl, whisk together mayonnaise, sugar, apple cider vinegar, grated onion, mustard and salt until sugar has nearly dissolved. Stir in poppy seeds.
Transfer to an airtight container and refrigerate for 30 minutes. Remove from refrigerator and stir. Store dressing in refrigerator.
