Strawberry Arugula Salad With Poppyseed Dressing Recipe
Strawberry Arugula Salad With Poppyseed Dressing Recipe - Perfect for Summer
Servings: 2
Ingredients
For the strawberry poppyseed dressing:
- 1/2 cup light vegetable oil
- 3 tbsp Bragg's organic apple cider vinegar
- 3 tbsp honey
- 1/4 tsp salt (or more if you don't like the dressing too sweet)
- 1 tsp Dijon mustard
- 1 cup fresh strawberries , chopped
- 1 tbsp poppyseeds
For the salad:
- 2 cups arugula
- 1 ( 6-8 oz) grilled chicken breast, see notes
- 1/2 cup chopped strawberries
- 1 kiwi , sliced
- 1/4 cup fresh blueberries
- 1/2 large avocado , chopped
- 1-2 tbsp chopped almonds
- 1 tbsp chopped scallions , green part only
- 2 tbsp crumbled feta cheese
- poppy seeds to sprinkle on top
Instructions
For the dressing:
- In a blender combine vinegar, honey, mustard, salt and strawberries. Blend until smooth. Strain mixture through a fine sieve and return to the blender.
- With the blender running on high, slowly pour the oil inside. The dressing should become a little creamy. Stir in poppyseeds. Store in the fridge for up to a week.
For the salad:
- Place all ingredients in a bowl/large plate. Pour dressing on top.
Notes
To make the grilled chicken:
1 6-8oz chicken breast
1 tbsp oil
salt and pepper to taste
1/8 tsp garlic powder
1/8 tsp paprika
Season chicken with salt, pepper, garlic and paprika. Drizzle with oil. Grill chicken for 3-4 minutes per side on a hot gas grill.
1 6-8oz chicken breast
1 tbsp oil
salt and pepper to taste
1/8 tsp garlic powder
1/8 tsp paprika
Season chicken with salt, pepper, garlic and paprika. Drizzle with oil. Grill chicken for 3-4 minutes per side on a hot gas grill.
Nutrition
Calories: 417kcal | Carbohydrates: 51g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 588mg | Potassium: 900mg | Fiber: 9g | Sugar: 38g | Vitamin A: 690IU | Vitamin C: 116.7mg | Calcium: 231mg | Iron: 2.2mg