Sunday, July 27, 2014

COPYCAT PANERA STRAWBERRY CHICKEN SALAD

    Salad:
  • 12 oz grilled chicken breast, cut into strips
  • 12 cups salad greens
  • 2 cups strawberries, sliced
  • 2 cups blueberries
  • 1 cup mandarin oranges, canned, in it's own juice; drained + cut into bite-sized pieces
  • 1/2 cup slivered almonds
  • 1 cup pineapple chunks
  • Strawberry Poppy Seed Dressing:
  • 2 cups fresh strawberries, sliced
  • 1 cup balsamic vinegar
  • ¼ cup Stevia®
  • 4 tsp minced garlic
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 4 tsp poppy seeds
  1. Preheat grill to high heat.
  2. Season chicken breasts with salt and pepper. Spray grill with nonstick cooking spray. Place on hot grill, cooking 5 minutes on each side. Remove breasts from grill and set aside. Once chicken has had a chance to cool, slice into bite-sized strips.
  3. For dressing, place all ingredients except poppy seeds in a blender and blend until smooth. Add poppy seeds to dressing and pour into an air-tight jar or seal-able container and shake until the poppy seeds are well mixed. Refrigerated dressing will stay good for up to two weeks.
  4. Arrange 3 oz chicken, 3 cups salad greens, ½ cup strawberries, ½ cup blueberries, ¼ cup pineapple, ¼ cup Mandarin oranges, 2 Tbsp almonds on each plate and top with 2 Tbsp of Strawberry Poppy Seed Dressing.
For an even quicker salad, purchase pre-grilled chicken strips.

Note: This recipe from Skinny Mom


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