Grilled Chicken Strawberry Salad

Looking for a perfect summer salad? Look no further!

INGREDIENTS

1 pound Boneless Skinless Chicken Breast
Salt & pepper to taste
1 cup baby spinach
1 cup arugula
1/2 Red Onion chopped or sliced
1 Avocado, sliced
1 1/2 cups Strawberries quartered
1/4 cup sunflower seeds
1/3 cup crumbled gorgonzola cheese
1/4 cup poppyseed dressing (recipe below)

For the Poppyseed Dressing:

1/2 cup olive oil
1/4 cup white wine vinegar or champagne vinegar
1/4 cup sugar
1 small shallot
1 to 1 1/2 tablespoons poppy seeds
1/2 tsp salt
1/2 tsp ground mustard
2 tsp mayonnaise, optional for a creamier dressing

DIRECTIONS

For the Poppyseed Dressing:

• Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it's okay if there is still some undissolved sugar). Peel the shallot and grate it on a microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.

• Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.

• Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.

For the Salad:

• Season the chicken breast with some salt and pepper.

• Meanwhile, roughly chop the lettuce and onion. Peel and slice avocado cut the strawberries into halves.

• Next, brush the grill or a heavy-bottomed pan with avocado oil and heat over medium-high heat.

• Place the chicken onto the preheated grill and grill until each side is nicely golden brown and marks appear, about 10-12 minutes or internal temperature reads 165 degrees F.

• Once the chicken has finished cooking, remove from the grill and let sit for 5 minutes. Slice thinly.

• For assembling, place the arugula, spinach, onion, gorgonzola, and sunflower seeds into a salad bowl. Add avocados and strawberries. Place the sliced chicken on top of the veggies.

• Drizzle with the reserved dressing/marinade on top and garnish with shaved parmesan.