Mandarin Chicken, Berry Pineapple Salad With Poppy Seed Dressing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This is my take on the wonderful salad served at Panera Bread this spring. It's not a copycat. I just made it similar. Great for a spring/summer light meal. This recipe represents the light healthy cooking style typical of the Western U.S. region. Ingredients:
1 chicken breast half |
1 teaspoon olive oil |
1 teaspoon fresh lemon juice |
1 pinch salt |
1 pinch fresh ground black pepper |
3 cups torn romaine lettuce |
1/4 cup fresh hulled and quartered strawberry |
1/4 cup fresh blueberries |
1/4 cup canned pineapple chunk, cut in half |
1/4 cup canned mandarin oranges |
2 tablespoons chopped pecans |
3 tablespoons poppy seed dressing (i use the panera bread's fat free, sugar free dressing) |
Directions:
1. Rub the chicken breast half with olive oil, lemon juice, salt and pepper. Let rest while grill heats. Grill for a few minutes on a contact, stove-top or outdoor grill until cooked through. Let rest 10 minutes, and slice on the diagonal into thin slices.
2. Meanwhile prepare salad. Place romaine in a medium size bowl. Top with strawberries, blueberries, mandarin oranges, pineapple and pecans.
3. Place sliced chicken on top of salad, coat with poppy seed dressing, and serve with a chunk of French baguette.
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