Serves 6
Ingredients
18 oz. cooked chicken breast
1½ tsp. poppy seeds
1 ½ c. fresh blueberries
1 ½ oz. red onions, julienne sliced
6 oz. carrots, julienne sliced
¾ c. sliced toasted almonds
9 oz. balsamic vinaigrette
2 tbsp. olive oil
2 tbsp. fresh lemon juice
¾ tsp. ground black pepper
12 oz. spring salad mix
Directions
1. Preheat oven to 350°F.
2. Combine the lemon juice, black pepper, olive oil and poppy seeds in a bowl.
3. Cube the chicken and add to the bowl. Toss to coat.
4. Place chicken on a roasting pan and bake until cooked through, about 15 minutes. Chill and set aside.
5. Mix together lettuce, blueberries, red onions and carrots.
6. For each salad, place 4 cups of tossed vegetables into a bowl.
7. Place chicken pieces and nuts on top and serve with 1.5 oz. of dressing.
