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Summer Chicken Salad with Lemon Poppyseed Dressing
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories per serving: 327 kcal
  • 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
Glazed Pecans
  • 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
  1. Preheat oven to 300 degrees. Line a baking sheet with SILPAT.

  2. 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.

  3. 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.

  4. 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.

  5. Divide arugula, berries, onion, chicken, glazed pecans, and goat cheese (if desired) into 4 serving dishes.  Top with Lemon Poppyseed Dressing before serving.

Nutrition Facts
Summer Chicken Salad with Lemon Poppyseed Dressing
Amount Per Serving
Calories 327 Calories from Fat 135
% Daily Value*
Fat 15g23%
Cholesterol 66mg22%
Sodium 155mg7%
Potassium 641mg18%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 15g17%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.