Panera Strawberry Poppyseed Chicken Salad
A bright, fruity salad with grilled chicken and a sweet poppy seed dressing.
Servings: 2 servings
Ingredients
- 3/4 cup vegetable oil
- 1/2 cup white distilled vinegar
- 1/4 cup water
- 2 tablespoons orange juice
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon mustard powder
- 2 tablespoons sugar
- 1 packet Splenda (sucralose sweetener)
- 2 teaspoons poppy seeds
- 1 head Romaine lettuce washed and sliced into 1-inch pieces
- 6 ounces grilled chicken breast very thinly sliced, cooked
- 1 10.5-ounce can mandarin oranges drained
- 1/2 cup blueberries fresh
- 1/2 cup fresh strawberries cut into bite-size pieces
- 1/4 cup pecan pieces
- 1/2 cup fresh pineapple cut into tiny pieces
Instructions
- In a small bowl, whisk together vegetable oil, white distilled vinegar, water, orange juice, onion powder, salt, mustard powder, sugar, Splenda, and poppy seeds until the dressing is well combined and slightly thickened.
- Taste and adjust seasoning if needed, then transfer the dressing to an airtight container and refrigerate any leftovers.
- Divide the washed and chopped romaine lettuce between two large salad bowls.
- Top each salad with half of the sliced grilled chicken, drained mandarin oranges, blueberries, strawberries, pecan pieces, and pineapple.
- Drizzle the desired amount of poppy seed dressing over each salad and serve immediately.
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Cutting Board
- Knife
- salad bowls
Notes
- Use cooked, thinly sliced grilled chicken as noted.
- Drain mandarin oranges well to avoid a watery salad.
- Slice strawberries and pineapple into bite-size pieces for easy eating.
- Store leftover dressing refrigerated in an airtight container.