Strawberry Poppyseed Salad with Grilled Chicken

Yesterday, I made a run over to the district office to drop off some paperwork for my new job then stopped by my parents’ home to pick up a few things I had in storage there. Between the two, there is the cutest family run strawberry farm, Bush-N-Vine. They actually grow all kinds of produce but are best known for their strawberries. I went to elementary school with one of the family’s children and he used to bring in the most delicious, ripe strawberries for a class snack so when I was passing right by I knew I had to stop and pick up a bucket. 

While the farm is located just outside my hometown of York, there are other storefronts in the Charlotte and Lake Wylie area. If you ever pass a Bush-N-Vine, do yourself a favor and pick up some strawberries. You can thank me later. 

Corey and I needed a major detox after the weekend’s festivities and I have been eyeing the strawberry poppyseed salad on Panera’s menu for quite some time so I decided to make my own. I found a couple recipes online for a creamy poppyseed dressing but something about mayonnaise and sour cream based dressings really grosses me out so I created a vinaigrette version and it was quite the hit in our household. 

Salad:

4 chicken tenders, marinated and grilled (I use Mojo marinade)

1 bunch romaine, torn

1/2 small onion, diced

1/4 cup slivered almonds

1 cup sliced fresh strawberries

1 cup mandarin oranges

Feta or goat cheese crumbles

Dressing:

1/4 cup olive oil

1/4 cup apple cider vinegar

2 Tbsp lemon juice

1 Tbsp honey

1 Tbsp poppy seeds

Marinate chicken tenderloins. I love Mojo marinade because it has a citrus flavor. Then, preheat grill and grill until done and no longer pink. I used our Cuisinart griddler so I could do this inside quickly. 

Combine the olive oil, vinegar, lemon juice, honey, and poppy seeds in a small jar and mix until well combined.  A small mason jar would work perfect for this. 

Place the romaine in a bowl and top with onions, strawberries, mandarin oranges, almonds, and cheese. Slice chicken and place on top of salad. Then, pour the dressing on top, trying to make sure everything is evening coated. Serve immediately. (Makes enough for 4 entree sized salads)

If the dressing starts to separate in the jar before you’re ready to use it, just give it a shake. It will save in the refrigerator if there is extra. Enjoy!