Remember when I said that I was feeling a little obsessed with the lemon/berry flavor combo right now? Well, here’s another bright and summery recipe featuring that classic combo! I love fresh berries on my salad, especially in the summer when they’re beautiful and abundant. I also tossed in some homemade glazed pecans and topped it all off with an easy lemon poppyseed dressing.
I made the goat cheese optional for the purposes of nutrition tracking on this salad – here’s looking at you, my fellow dairy-free peeps. I highly recommend it though…it’s got that delicious creaminess and adds a little extra kick of flavor to the salad.
Happy summer salad-making!
Summer Chicken Salad with Lemon Poppyseed Dressing
- 1 lb raw chicken breast
- 10 cups arugula
- 1 cup blackberries
- 6 medium strawberries sliced
- 1/3 cup red onion sliced
- 1 tsp Oh My Spice! Lemon Pepper Seasoning
- Optional: 1/3 cup goat cheese crumbles
- 1/3 cup pecan halves
- 1 egg white
- 2 tbsp brown sugar
Lemon Poppyseed Dressing
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tbsp Dijon mustard
- 1/2 tbsp white wine vinegar
- 2 tsp poppyseeds
Preheat oven to 300 degrees. Line a baking sheet with SILPAT.
Add brown sugar to a plastic bag and set aside. Whisk egg white until frothy, then mix with pecan halves. Add to plastic bag and toss to coat evenly. Arrange in single layer on lined baking sheet and bake for 40 minutes, flipping halfway. Set aside to cool.
Add all dressing ingredients except olive oil and poppyseeds to a wide mouth jar. Blend with an immersion blender while slowly pouring in the olive oil. Stir in poppyseeds and set aside.
Season chicken with Lemon Pepper Seasoning, then grill until cooked through, about 5 minutes per side (depending on thickness). Allow chicken to rest for 5 minutes before slicing.
Divide arugula, berries, onion, chicken, glazed pecans, and goat cheese (if desired) into 4 serving dishes. Top with Lemon Poppyseed Dressing before serving.