Prep: 20 minutes ?
Grill: 10 minutes • Serves: 4
½ cup olive oil mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 tablespoon plus 1 teaspoon sugar
2 teaspoons poppy seeds
¼ teaspoon salt
2 tablespoons low fat milk
½ cup sliced almonds
4 Farm Fresh Boneless, Skinless Chicken Breasts
1 teaspoon garlic and herb all-purpose seasoning
3 Organic Romaine Hearts, chopped (about 12 cups)
1 medium avocado, peeled, pitted and diced
½ small red onion, thinly sliced
1 cup Michigan Blueberries
1. In medium bowl, stir mayonnaise, lemon juice and zest, sugar, poppy seeds and salt; stir in milk, cover and refrigerate.
2. In large skillet, toast almonds over medium heat 5 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.
3. Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle chicken with seasoning and place on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once; transfer to cutting board and slice.
4. Divide romaine, avocado, onion, blueberries, almonds and chicken over 4 plates; serve with dressing.
Approximate nutritional values per serving: 490 Calories, 29g Fat (5g Saturated), 95mg Cholesterol, 460mg Sodium, 27g Carbohydrates, 10g Fiber, 13g Sugars, 32g Protein