Recipe Friday- Chicken and Blueberry Salad with Creamy Lemon Poppy Seed Dressing

July 19, 2019

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





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