Strawberry Avocado Spinach Salad with Chicken and Lemon Poppy Dressing

Portion Size: 2 oz. (⅓ c.) chicken, 1 c. lettuce mixture , 2 tablespoons dressing

Ingredients: Yields: 8 servings

Ingredients Notes: 
¼ cup canola oil 
2 ½ pounds boneless, skin less chicken breasts
8 cups baby spinach Leaves separated, washed, and dried. May use other greens. 
2 ½ cups fresh strawberriesWashed, trimmed and sliced
¼ cup finely chopped walnuts
1 large avocado Washed, peeled, pit removed and sliced
4 oz. feta cheese, crumbled
¼ cup red onion, slicedWashed, peeled and thinly sliced
Dressing: 
1/3 cup honey
½ cup light mayonnaise or plain Greek yogurt
2 tablespoons olive oil
3 tablespoons  fresh lemon juice (plus the zest of the lemon optional) Washed, peeled, zested and juiced. 
2 teaspoons poppy seeds 
¼ teaspoon salt
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Season chicken with salt and pepper. In a skillet, sauté chicken breast in oil until no longer pink. Drain fat.Cook until internal temperature reaches 165°F for 15 seconds.
2Chill. Cut into thin stripsChilled internal temperature maintained at 41°F.
3Whisk together salad dressing in a small bowl and chill. 
4On salad plates, arrange spinach, strawberries, walnuts, avocado, and feta cheese. Top with chicken. Chilled internal temperature maintained at 41°F.
5Add, salad dressing just before serving. 
6Toss until well coated. Serve immediately

Jacqueline Larson M.S., R.D.N. and Associates