Ingredients:

  • 4 boneless, skinless Chicken Breasts (about 6 oz each), trimmed
  • 1/4 cup Fresh Lemon Juice (for marinade)
  • 2 Tbsp Olive Oil (extra virgin, for marinade)
  • 1 tsp Lemon Zest, finely grated
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • Kosher Salt and Fresh Black Pepper, To taste
  • 1/2 cup Olive Oil (extra virgin, for vinaigrette)
  • 3 Tbsp Fresh Lemon Juice (for vinaigrette)
  • 2 Tbsp Honey
  • 1 tsp Dijon Mustard
  • 1 Tbsp Poppy Seeds
  • Pinch Salt and Pepper (for vinaigrette)
  • 8 cups Mixed Spring Greens or Baby Spinach, loosely packed
  • 1 cup Strawberries, sliced
  • 1 cup Blueberries, fresh
  • 1/2 cup Raspberries, fresh
  • 1/4 cup Red Onion, thinly sliced
  • 1/4 cup Crumbled Feta or Goat Cheese (optional)
  • 1/4 cup Toasted Sliced Almonds (optional)

Instructions:

  1. Prepare Chicken & Marinate: Trim excess fat from chicken breasts. Slice horizontally into thinner cutlets (about 3/4 inch thick) or gently pound to even thickness. Whisk together 2 Tbsp olive oil, 1/4 cup lemon juice, lemon zest, oregano, garlic powder, salt, and pepper. Coat chicken completely and refrigerate for a minimum of 30 minutes.
  2. Create the Vinaigrette: In a small jar or bowl, combine 3 Tbsp lemon juice, honey, Dijon mustard, salt, and pepper. Whisk well.
  3. Emulsify: Slowly drizzle in the 1/2 cup olive oil while whisking constantly and vigorously until the dressing is slightly thickened and emulsified. Stir in the poppy seeds, then taste and adjust seasoning.
  4. Grill the Chicken: Preheat the grill to medium-high heat (375–450°F). Lightly oil the grates. Remove chicken from the marinade (discard liquid). Place chicken on the hot grill and cook for 5–7 minutes per side, until the internal temperature reaches 165°F (74°C).
  5. Rest and Slice: Transfer the cooked chicken to a clean cutting board, cover loosely with foil, and rest for 5–10 minutes. Slice the rested chicken against the grain into 1/2-inch thick strips.
  6. Assemble and Serve: In a large salad bowl, gently combine the mixed greens, sliced red onion, and berries. Toss lightly with 2–3 tablespoons of the prepared dressing (optional). Divide the salad mixture onto four plates.
  7. Garnish: Arrange the sliced grilled lemon chicken over the salad. Sprinkle with crumbled cheese and toasted almonds (if using). Drizzle the remaining vinaigrette generously over the chicken and salad and serve immediately.