INGREDIENTS :
Poppyseed Dressing:
1/2 tablespoon apple cider vinegar
1/2 tablespoon lemon juice
1/4 cup light olive oil
2 teaspoons honey
1/4 teaspoon onion powder
1 teaspoon dijon mustard
1 teaspoon poppyseeds
1/8 teaspoon kosher salt
2 teaspoons orange juice concentrate
3 tablespoons plain greek yogurt OR plain/unsweetened dairy-free yogurt
Chicken:
2 medium-sized boneless, skinless chicken breasts
kosher salt and ground black pepper
Optional: feel free to marinate the chicken before grilling – this chicken marinade is our favorite!
Salad:
4 cups romaine lettuce
1 cup mandarin oranges, drained
1 avocado, cubed
1 cup fresh strawberries, quartered
3/4 cup fresh blueberries
1/4 cup red onion, sliced
INSTRUCTIONS:
Poppyseed Dressing:
1.Add ingredients to a mason jar.
2.Place cover on tightly and shake – alternatively you can whisk ingredients together.
3.Taste and adjust any flavors, as-needed.
Chicken:
1.Heat grill to medium heat (approximately 400 degrees F) and ensure grill grates are clean.
2.Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side.
3.Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-10 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer.
4.Remove from grill and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees).
5.While chicken is resting divide the romaine, croutons and parmesan cheese between 4 large bowls.
6.Cut chicken into thick slices or bite-sized pieces and divide between bowls as well.
Salad:
1.Divide ingredients between two large salad bowls.
2.Drizzle with poppyseed dressing.
3.Serve with grilled bread to complete the meal!
