Ingredients

  

For the Lemon Poppy Seed Dressing:

• 1/3 cup extra virgin olive oil

• 1/3 cup lemon juice

• 2 tablespoons honey

• 1 tablespoon Dijon mustard

• 2 cloves garlic minced

• 1 teaspoon poppy seeds

• 1/4 teaspoon Kosher salt

• Freshly ground black pepper to taste

For the Salad:

• 4 boneless skinless chicken breasts (about 1 pound)

• 8 cups mixed salad greens

• 1 cup blueberries

• 1 large avocado sliced

• 1 cup almonds

• 3/4 cup crumbled feta cheese

• 1/2 large red onion thinly sliced

Instructions

 

1. In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, garlic, poppy seeds, salt, and black pepper.

2. Pour half of the dressing into a large Ziploc bag or bowl. Reserve the rest for drizzling on the salads. Add the chicken breasts and marinate the chicken for 20 minutes. If you have time, you can let the chicken marinade for up to 2 hours.

3. Heat the grill to medium high heat. Remove the chicken from the bag or bowl and place on the grill. Cook for 6-8 minutes on each side or until chicken is cooked through. Note-discard the dressing that the chicken was in. Let the chicken rest while you prepare the salads.

4. Divide the greens, blueberries, avocado, almonds, feta, and red onion onto four plates. Slice the grilled chicken and place on top of the salads. Drizzle with remaining lemon poppy seed dressing and serve immediately.