Name: Berry, Lemon Chicken and Feta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Yield: 5
Cuisine: Mediterranean
Ingredients: 1 pkg Spring Mix Salad Blend; 1 lb strawberries; 11 oz black berries; 8 oz feta cheese; 2 oz parmesan cheese; ¾ cup almonds; lemon zest; Poppy Seed Dressing:; ¾ cup mayonnaise; 4 tbsp granulated sugar; 1½ tbsp apple cider vinegar; 1 tsp onion; ½ tsp prepared mustard; ¼ tsp salt; 2 tsp poppy seeds; For Grilled Lemon Chicken:; 1½ lbs chicken breasts; ¼ cup Fresh Lemon Juice; 2 tsp lemon zest; 1 tbsp extra virgin olive oil; 2 cloves garlic; ½ tsp salt; ¼ tsp freshly ground black pepper; ¾ cup mayonnaise; 4 tbsp granulated sugar; 1½ tbsp apple cider vinegar; ¼ tsp salt

berry lemon chicken and feta salad recipe

How To Make Berry, Lemon Chicken and Feta Salad

This fruity feta salad has fresh blackberries and strawberries blended in with the tasty and tangy grilled chicken & finished off with poppy seed dressing.

Preparation: 20 minutes

Cooking: 10 minutes

Marinate Time: 20 minutes

Total: 50 minutes

Serves:

Ingredients

1pkgSpring Mix Salad Blend,(11 oz)
1lbstrawberries,sliced
11ozblack berries
8ozfeta cheese,crumbled
2ozparmesan cheese,finely shredded
¾cupalmonds,Sliced
lemon zest,for topping, finely grated, optional

Poppy Seed Dressing:

¾cupmayonnaise
4tbspgranulated sugar
1½tbspapple cider vinegar
1tsponion,finely grated
½tspprepared mustard
¼tspsalt
2tsppoppy seeds

For Grilled Lemon Chicken:

1½lbschicken breasts,boneless skinless
¼cupfresh lemon juice
2tsplemon zest
1tbspextra virgin olive oil
2clovesgarlic,finely minced
½tspsalt
¼tspfreshly ground black pepper
¾cupmayonnaise
4tbspgranulated sugar
1½tbspapple cider vinegar
¼tspsalt

Instructions

Assemble:

Layer salad blend onto serving plates. Divide strawberries, blackberries, almonds, Feta and Parmesan cheese over salad.
Top with grilled lemon chicken, sprinkle with lemon zest if desired. Drizzle top with poppy seed dressing. Serve immediately.

Grilled Lemon Chicken:

Place chicken in a large resealable bag and pound thicker portions of chicken to an even thickness using the flat side of a meat mallet. In a mixing bowl whisk together lemon juice, lemon zest, olive oil, garlic, salt and pepper.
Pour mixture over chicken in resealable bag, seal bag while pressing out as much excess air as possible. Move chicken around as needed to evenly distribute marinade and allow chicken to rest at room temperature for 20 minutes.
Preheat a grill to moderately high heat. Brush grill grates lightly with oil and transfer chicken to grill.
Grill for 6 to 8 minutes then rotate chicken to opposite side and grill until the internal temperature of chicken registers 165 degrees F on an instant-read thermometer.
Transfer to a plate, cover with foil and allow to rest for 10 minutes, then slice into strips about ½-inch thick.

Poppy Seed Dressing:

In a mixing bowl, whisk together mayonnaise, sugar, apple cider vinegar, grated onion, mustard and salt until sugar has nearly dissolved. Stir in poppy seeds.
Transfer to an airtight container and refrigerate for 30 minutes. Remove from refrigerator and stir. Store dressing in refrigerator.