A hearty fruit filled salad topped with bright lemon chicken and finished with a sweet and creamy poppy seed dressing.
Ready in: 30minutes
1(11 oz) pkgSpring Mix Salad Blend
8ozFeta cheese, crumbled
2ozParmesan cheese, finely shredded
finely grated lemon zest, for topping (optional)
poppy seed dressing, recipe follows
Grilled Lemon Chicken
1 1/2lbsboneless skinless chicken breasts
1/4cupfresh lemon juice
1Tbspextra virgin olive oil
2clovesgarlic, finely minced
1/4tspfreshly ground black pepper
1 1/2Tbspapple cider vinegar
To assemble salads:
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.
For the grilled lemon chicken:
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 (if you notice lemon zest and garlic sticking to one portion of the chicken more than another just brush it along the chicken to evenly distribute). Grill 6 - 8 minutes then rotate chicken to opposite side and grill until internal temperature of chicken registers 165 degrees on an instant read thermometer (total grill time will vary based on thickness of chicken breasts, so just be sure to check the temp for doneness). Transfer to a plate, cover with foil and allow to rest for 10 minutes, then slice into strips about 1/2-inch thick.