Tuesday, May 24, 2016

Abigail Love Salad's

Strawberry Arugula Salad With Poppyseed Dressing Recipe
Prep time
Total time
Serves: 2
For the strawberry poppyseed dressing:
  • ½ cup light vegetable oil
  • 3 tbsp Bragg's organic apple cider vinegar
  • 3 tbsp honey
  • ¼ tsp salt (or more if you don't like the dressing too sweet)
  • 1 tsp Dijon mustard
  • 1 cup fresh strawberries, chopped
  • 1 tbsp poppyseeds
For the salad:
  • 2 cups arugula
  • 1( 6-8 oz) grilled chicken breast, see notes
  • ½ cup chopped strawberries
  • 1 kiwi, sliced
  • ¼ cup fresh blueberries
  • ½ large avocado, chopped
  • 1-2 tbsp chopped almonds
  • 1 tbsp chopped scallions, green part only
  • 2 tbsp crumbled feta cheese
  • poppy seeds to sprinkle on top
For the dressing:
  1. In a blender combine vinegar, honey, mustard, salt and strawberries. Blend until smooth. Strain mixture through a fine sieve and return to the blender.
  2. With the blender running on high, slowly pour the oil inside. The dressing should become a little creamy. Stir in poppyseeds. Store in the fridge for up to a week.
For the salad:
  1. Place all ingredients in a bowl/large plate. Pour dressing on top.
To make the grilled chicken:
1 6-8oz chicken breast
1 tbsp oil
salt and pepper to taste
1/8 tsp garlic powder
1/8 tsp paprika
Season chicken with salt, pepper, garlic and paprika. Drizzle with oil. Grill chicken for 3-4 minutes per side on a hot gas grill.



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