Ingredients:

  • 2 large Boneless, Skinless Chicken Breasts (approx. 350g total)
  • 1 tbsp Olive Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Garlic Powder
  • 1/2 cup Fresh or Frozen Raspberries (thawed if frozen)
  • 1/4 cup Apple Cider Vinegar
  • 2 tbsp Neutral Oil (e.g., grapeseed)
  • 2 tbsp Honey or Maple Syrup
  • 1 tsp Dijon Mustard
  • 1 tbsp Poppy Seeds
  • Pinch of Salt and Pepper (for dressing)
  • 6 oz Mixed Salad Greens (e.g., Baby Spinach, Spring Mix)
  • 1 pint Fresh Strawberries, hulled and sliced
  • 1/2 cup Pecans or Walnuts, lightly toasted
  • 1/2 cup Crumbled Feta Cheese
  • 1/4 medium Red Onion, thinly sliced (optional)

Instructions:

  1. Pat chicken breasts dry. Rub with olive oil, salt, pepper, and garlic powder. Grill or pan-fry the chicken over medium-high heat for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat, rest for 5 minutes, and allow the chicken to cool completely (about 15-20 minutes) before slicing into thin strips.
  2. Place raspberries, apple cider vinegar, neutral oil, honey, Dijon mustard, and salt/pepper into a blender. Process until the mixture is completely smooth and emulsified. For a silky dressing, strain the mixture through a fine-mesh sieve. Stir in the poppy seeds. Taste and adjust seasoning.
  3. Wash and dry the mixed greens. Hull and slice the strawberries. Place pecans/walnuts in a small dry pan over medium heat and toast for 3–4 minutes until fragrant. Allow nuts to cool fully.
  4. In a very large bowl, lightly drizzle the mixed greens with a small amount of the vinaigrette and toss gently. Transfer the dressed greens to serving plates or a large platter. Artfully arrange the sliced cooled chicken, sliced strawberries, and red onion over the greens. Sprinkle liberally with the toasted pecans and crumbled feta cheese. Drizzle the remaining vinaigrette over the top just before serving.